Sheet Pan Sausage Peppers and Onions

This sheet pan sausage peppers and onions recipe is an easy, one-pan dinner made with Italian sausage, sweet bell peppers, and onions roasted until caramelized and juicy. Seasoned with my Italian blend for bold flavor, it’s a foolproof weeknight meal that works for bowls, sandwiches, or meal prep.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4

Course: Dinner, Meal Prep

Cuisine: American, Italian

Calories: 420

Ingredients Equipment Method Video Notes

Ingredients

1 lb Italian sausage links sweet or hot
3 bell peppers any color, sliced into thick strips
1 large yellow or red onion sliced into wedges
2 tbsp olive oil
2 tsp The Spice Girl Kitchen Italian Seasoning or French Seasoning or sub for Italian seasoning of choice
1 tsp garlic powder
1/2 tsp black pepper
Optional: red pepper flakes to taste
Optional finishing: balsamic glaze or fresh parsley

Equipment

Rimmed sheet pan: allows high-heat roasting without juices spilling
Parchment paper or foil: for easy cleanup and better browning
Sharp knife: ensures even slicing so everything roasts at the same rate
Large mixing bowl for evenly coating the sausage and vegetables

Method

Preheat oven to 425°F. Line a rimmed sheet pan with parchment paper or foil.
Slice sausage into 2-inch pieces. Slice peppers into thick strips and onions into wedges.
Add sausage, peppers, and onions to a large bowl. Drizzle with olive oil and sprinkle with Italian seasoning, garlic powder, and black pepper. Toss until evenly coated.
Spread everything evenly on the prepared sheet pan. Make sure the sausage and vegetables are in a single layer with space between them.
Roast on the middle rack in the oven for 15 minutes, then flip sausage pieces and stir vegetables.
Return to the oven and roast for another 12–15 minutes, until the sausage is fully cooked and the vegetables are tender with caramelized edges.
Remove from the oven and finish with red pepper flakes or a light drizzle of balsamic glaze if desired. Serve hot.

Video

Notes

No salt? This recipe does not call for added salt because the sausage already contains enough seasoning. Taste after roasting and add salt only if needed to taste.
Spacing matters. Overcrowding the pan will steam the vegetables instead of roasting them. Use two pans if needed.
Thicker onion slices hold their shape and caramelize without burning.
Chicken sausage works well in this recipe. If using pre-cooked sausage, reduce cook time by about 5 minutes.
Meal prep friendly: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Serving ideas: Serve over rice, polenta, or mashed potatoes, or pile into hoagie rolls for sausage and pepper sandwiches.
Make it low-carb: Serve as is or over cauliflower rice.
Nutrition (per serving, 4 servings): 420 calories, 32g fat, 14g carbs, 20g protein, 3g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.