This sheet pan sausage and peppers recipe is quick, flavorful and surprisingly simple to pull together. Italian chicken sausage roasts alongside sweet bell peppers and onions for a delicious meal that is perfect for busy weeknights. Minimal prep, one pan and dinner is done.
Preheat oven to 425°F and line a large baking sheet with parchment paper or foil. Place whole sausages on one side of the pan and bake for 15 minutes.
While the sausage starts baking, toss sliced peppers and onions with olive oil, Italian seasoning, garlic powder, salt and pepper.
After 15 minutes, remove the pan from the oven and scatter the veggies around the sausages, nestling them in so everything cooks together.
Return the pan to the oven and bake for another 10-15 minutes (maybe check at 10 minutes to see if sausage is done and how peppers are), flipping the sausages halfway through, until the sausage is browned and cooked through (165°F) and the veggies are tender and caramelized.
Let the sausages rest a few minutes, then slice them into rounds and toss them back in with the roasted peppers and onions. Sprinkle with parsley and serve!
Notes
Sausage options: I used raw Italian chicken sausage, which browns and stays juicy in the oven. Pre cooked sausage works too, but it will heat much faster and may wrinkle slightly. If using pre cooked, add it to the pan later so it does not dry out.
Check for doneness: Sausage should reach an internal temperature of 165°F. Oven times can vary, so start checking a few minutes early.
Serving ideas: Enjoy over pasta, rice, quinoa, polenta or stuffed into a hoagie roll for a classic sandwich.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet for best texture or microwave for a quick option. Leftovers also freeze well for up to 2 months; thaw in the fridge before reheating.