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This easy sheet pan sausages and peppers recipe delivers big flavor with almost no effort. Italian sausages roast alongside sweet peppers, tomatoes, and shallots, creating a colorful mix that caramelizes beautifully in the oven. The simple seasoning blend gives the vegetables a savory boost while the sausages turn juicy and golden.
It’s a versatile recipe you can enjoy as a full meal with crusty bread or toss into hoagie rolls for sausage and pepper subs. Add a drizzle of marinara sauce, and you have a comforting, quick dinner any night of the week.
What You’ll Like About This Dish
Fast and fuss-free. Everything roasts on one sheet pan for minimal prep and cleanup.
Full of Italian flavor. Sweet peppers, tomatoes, and herbs complement the sausages perfectly.
Great for subs. Pile into rolls with marinara for an easy sandwich night.
Ingredient Notes
- Cherry or grape tomatoes: Roast down into sweet, juicy bites; halve if preferred.
- Mini sweet peppers: Colorful and quick-roasting when cut into strips.
- Shallots: Add mild sweetness and soften beautifully in the oven.
- Olive oil: Helps the vegetables caramelize on the pan.
- Italian sausages: Use mild or hot, depending on your preference.
- Oregano & garlic powder: Simple seasonings that add savory flavor.
- Salt and pepper: Essential for balancing sweetness and seasoning the vegetables.
Steps to Make Sheet Pan Sausages and Peppers
- Preheat the oven and arrange the tomatoes, peppers, and shallots on a rimmed baking sheet.
- Drizzle the vegetables with olive oil and toss lightly.
- Place the sausages on the baking sheet with the vegetables.
- Season with salt, pepper, oregano, and garlic powder.
- Roast until the sausages are cooked through and the vegetables are tender.
- Broil briefly if you prefer a bit of char on the vegetables.
Tips for Sheet Pan Sausages and Peppers
- Use two baking sheets if the vegetables overcrowd; proper spacing helps everything brown.
- Cut the peppers into even strips so they roast at the same rate.
- Add a splash of balsamic vinegar before roasting for extra depth.
- For subs, slice the sausages after roasting and toss with the vegetables before serving.
Recipe Variations
- Hot Italian version. Swap in spicy sausages for extra heat.
- Balsamic glaze. Drizzle a little balsamic reduction over the finished dish.
- Add onions. Replace or supplement the shallots with sliced red or yellow onion.
- Tomato-rich. Add a handful of crushed canned tomatoes before roasting.
- Herb-forward. Add basil or parsley after roasting for freshness.
Serving Suggestions
- Serve with crusty bread or garlic bread to soak up the juices.
- Pair with a green salad or simple roasted potatoes.
- Add the sausages and peppers to rolls for hearty subs.
- Garnish with fresh parsley or basil for brightness.
How to Store Sheet Pan Sausages and Peppers
Refrigerate: Store leftovers in an airtight container for 3 to 4 days.
Freeze: Freeze the cooked sausages separately from the vegetables for up to 2 months.
Reheat: Rewarm in a 350°F oven or in a skillet until heated through.
Sheet Pan Sausages and Peppers
Ingredients
- 1 pint cherry tomatoes, whole or halved
- 3 bell peppers, stems and seeds removed, sliced
- 2 large shallots, peeled and cut into small wedges
- 1 tbsp olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- ½ tsp dried oregano
- ¼ tsp garlic powder
- 4 Italian sausages
Recommended Equipment
Instructions
- Preheat the oven to 425°F.
- Add the tomatoes, peppers, and shallots to the baking sheet.1 pint cherry tomatoes | 3 bell peppers | 2 large shallots
- Drizzle olive oil over the vegetables and toss to coat; spread in an even layer. Sprinkle with salt, pepper, oregano, and garlic powder.1 tbsp olive oil | Kosher salt | Freshly ground black pepper | 1/2 tsp dried oregano | 1/4 tsp garlic powder
- Arrange the sausages on the baking sheet.4 Italian sausages
- Roast the sausages and vegetables for 25 to 30 minutes, or until the sausages are cooked through (browned and no longer pink in the center) and the vegetables are tender and lightly browned. For most pork sausages, the minimum safe temperature is 160°F. If you’re using chicken or turkey Italian sausages, cook to 165°F.
- If desired, broil for a few minutes longer to char the vegetables, but watch closely.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
