Description
One-pan wonder alert! This Sheet Pan Sausage and Peppers delivers restaurant-quality flavor with almost zero cleanup. Toss it together on busy weeknights when you need dinner magic in under 30 minutes.
Ingredients
Scale
- 2 pounds Italian sausage links (sweet, hot, or a combination)
- 3 bell peppers (preferably red, yellow, and orange), sliced into 1/2-inch strips
- 2 large onions, sliced into 1/2-inch wedges
- 4 cloves garlic, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons balsamic vinegar
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C) and position a rack in the middle.
- Line a large rimmed baking sheet with parchment paper or aluminum foil.
- Pierce each sausage link several times with a fork.
- In a large bowl, combine sliced bell peppers, onions, and garlic. Add olive oil, salt, black pepper, dried oregano, dried basil, and red pepper flakes if using. Toss until everything is evenly coated.
- Spread the vegetable mixture on the baking sheet and place sausage links on top.
- Roast for 20 minutes, then flip the sausages and toss the vegetables.
- After another 15 minutes, drizzle balsamic vinegar over the vegetables and toss gently.
- Continue roasting for 5-10 more minutes, until sausages reach 160°F (71°C) internal temperature and vegetables are caramelized.
- Let rest for 5 minutes before serving. Garnish with fresh herbs if desired.