One Pan Sausage Onion and Bell Pepper

by

Of course! A One-Pan Sausage, Onion, and Bell Pepper dish is a classic for a reason. It’s incredibly easy, bursting with flavor, and cleanup is a breeze.

This versatile recipe can be served on its own, over rice, pasta, or polenta, stuffed into a hoagie roll, or even folded into tortillas.

One-Pan Sausage, Onion, and Bell Peppers

This recipe uses a high-heat roasting method that caramelizes the vegetables and perfectly browns the sausage.

Ingredients

· 1.5 lbs (680g) Italian sausage links (sweet, hot, or a mix)
· 2 large bell peppers (any color), cored and sliced into 1-inch strips
· 1 large yellow or red onion, sliced into 1-inch wedges
· 3 tablespoons olive oil
· 1 teaspoon dried Italian seasoning
· ½ teaspoon garlic powder
· ¼ teaspoon red pepper flakes (optional, for heat)
· Salt and black pepper to taste

Optional Add-Ins & Servings:

· 1 pint cherry tomatoes
· 1 sliced zucchini or yellow squash
· Fresh chopped parsley or basil for garnish
· For serving: crusty bread, cooked rice, polenta, or pasta.

Instructions

Step 1: Prep and Season

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the sliced bell peppers and onions.
  3. Drizzle with olive oil, and add the Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper. Toss everything until the vegetables are evenly coated.

Step 2: Assemble the Pan

  1. Pour the seasoned vegetables onto a large, rimmed baking sheet.
  2. Arrange the Italian sausage links evenly amongst the vegetables.
  3. Pro Tip: Give the sausages a very light drizzle of oil to help them brown.

Step 3: Roast to Perfection

  1. Place the pan in the preheated oven and roast for 20 minutes.
  2. After 20 minutes, remove the pan from the oven. Use tongs to flip the sausages and stir the vegetables. This ensures everything cooks and browns evenly.
  3. Return the pan to the oven and roast for another 15-20 minutes, or until the sausages are cooked through (internal temperature of 160°F / 71°C) and the vegetables are tender, caramelized, and have some charred edges.

Step 4: Serve

  1. Let the sausages rest for a couple of minutes before slicing, if desired.
  2. Garnish with fresh parsley or basil.
  3. Serve immediately directly from the pan with your chosen sides.

Variations & Pro Tips

· Sheet Pan Sausage & Peppers Hoagies: Slice the cooked sausages and pile them back onto the pan with the vegetables. Mix everything together and spoon generously into toasted hoagie rolls. Top with melted provolone or mozzarella cheese.
· Add Other Vegetables: This is a great “clean out the fridge” recipe. Add cherry tomatoes (they will burst and create a light sauce), sliced zucchini, mushrooms, or broccoli florets. Add quicker-cooking veggies like zucchini in the last 15 minutes.
· Creamy Mustard Sauce: For a saucier dish, whisk together ¼ cup of Dijon mustard, 2 tablespoons of whole-grain mustard, and 3 tablespoons of heavy cream. Pour over the sausage and veggies in the last 5 minutes of cooking and stir to combine.
· Don’t Crowd the Pan: If your baking sheet is small, use two. Overcrowding will steam the vegetables instead of roasting them, preventing them from caramelizing.
· Use Precooked Sausage: If using fully cooked sausage (like Kielbasa), add it to the pan for the last 10-15 minutes of cooking just to heat through and brown.

This is a truly forgiving and satisfying meal. Enjoy

Leave a Comment