Sheet Pan Sausage and Peppers
Savory sausage and caramelized onions and peppers – tossed with aromatic herbs and roasted on a sheet pan. Serve in rolls, or over rice (or pasta) for an amazing meal.
There’s so much flavor and color in this amazing meal. The sausage and vegetables are tossed with an herby olive/vinegar marinade before roasting, and as everything cooks together, it’s infused with tremendous flavor.
What type of sausage should you use?
You can use anything! I used sausage links, but you can also use sweet or hot Italian sausage. Since we’re cutting the sausage into bite-size pieces, you don’t have to worry about each piece cooking through.
There are many ways to serve the sausage and peppers! I piled the sausage and peppers onto hoagie rolls, but you can serve it over rice or pasta or your favorite grain, or spoon it into baked potatoes!
Add cheese if you want! If you’re making hoagies, provolone is traditional, but any cheese works.
Sheet Pan Sausage and Peppers
Ingredients
- 12- ounce package sausage, either pork, chicken or turkey, cut into 2-inch pieces
- 1 red bell pepper, seeded and sliced into 2-inch strips
- 1 green bell pepper, seeded and sliced into 2-inch strips
- 1 small yellow onion, sliced into thin strips
- 3 tablespoons olive oil
- 2 teaspoons red wine vinegar
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper flakes, or more/less to taste
- Salt and freshly ground black pepper
- 4 hoagie or sandwich rolls
- Fresh basil for serving, optional
Instructions
- Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
- In a large bowl, whisk together the olive oil, vinegar, dried basil, oregano, garlic powder, crushed red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the sausage, bell peppers, and onion and toss to combine.
- Transfer the mixture to the prepared pan and spread out in a single layer.
- Bake for 30 minutes, until the vegetables are tender and the sausage is cooked through (160 degrees on a meat thermometer), stirring halfway through cooking.
- Spoon the mixture onto the hoagie rolls and top with fresh basil, if using.