by Diana Rattray
Sheet pan sausages and peppers is one of my favorite quick meals. I like to serve the sausages and vegetables with roasted garlic spaghetti or pasta and marinara sauce. Roasted potatoes would also be an excellent option.
This sheet pan meal is a snap to fix with Italian sausages, mini sweet peppers, grape tomatoes, and shallots. Simple pantry seasonings add to the flavor. I used mini bell peppers in the recipe. If you use large bell peppers, use about 3 or 4 and cut them into 1/4-inch to 1/2-inch wide strips.
Preparation Notes
Shallots, cherry and grape tomatoes, and peppers are drizzled with olive oil and roasted along with mild Italian sausages.
Large Italian sausages will take about 25 to 30 minutes. Smaller sausages can take less time. Check them for temperature after 20 minutes to make sure they are at least 160 F, the safe minimum temperature for sausages (cook sausage made with poultry to 165 F). To get extra char on the vegetables, switch to broil for a few minutes near the end of the cooking time.
The combination of Italian sausages with peppers is classic. Serve the dish with spaghetti and marinara sauce, polenta, or roasted potatoes. Alternatively, make sandwiches drizzled with marinara sauce.
Sheet Pan Sausages and Peppers
This sheet pan meal is a snap to fix with Italian sausages, peppers, tomatoes, and shallots. Some simple seasonings amp up the flavor. The sausages make a delicious meal, or make sausage and pepper subs with a drizzle of marinara sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Sausages
- Method: Sheet Pan
- Cuisine: Italian
Ingredients
- 24 cherry tomatoes (or grape tomatoes, whole or halved)
- 18 mini sweet peppers (stems and seeds removed, quartered lengthwise)
- 2 shallots (peeled and cut into small wedges)
- 1 tablespoon olive oil
- 4 Italian sausages
- Kosher salt
- Freshly ground black pepper
- 1/2 teaspoon dry oregano
- 1/4 teaspoon garlic powder
Instructions
- Preheat the oven to 425 F.
- Arrange the tomatoes, mini sweet peppers, and shallots on a rimmed baking sheet.
- Drizzle olive oil over the vegetables.
- Arrange the sausages on the baking sheet.
- Sprinkle with salt, pepper, and oregano and garlic powder.
- Roast the sausages and vegetables for 25 to 30 minutes, or until the sausages reach the minimum safe temperature of 160 F.
- If desired, broil for a few minutes longer to char the vegetables.
