There’s a full recipe below with amounts and steps, but this is one of those dishes that’s almost intuitive. If you saw the title Sheet Pan Sausage and Peppers, you probably already pictured how it comes together.
This Sheet Pan Sausage and Peppers is a great example of a “no-recipe” recipe — and it may be the easiest dinner you make this week.
I enjoyed these Sausage and Peppers with roasted spaghetti squash — I’ll post a tutorial for that soon.
Quick squash notes: Slice the squash into 1-inch rounds and remove the seeds so you get rings, coat with oil, sprinkle with salt, and roast at 425ºF for 40–45 minutes, until tender. When done, the squash pulls apart into long strands that make a great base for the sausage and peppers.
Back to the main dish: Slice onions and bell peppers, toss them on a rimmed sheet pan with tomatoes and optional shishito peppers, drizzle with oil, season with salt, then nestle in raw sausages.
Sausages can be tricky to cook well — they easily dry out if overcooked. One of the best parts of this method is that broiling on a sheet pan cooks sausages quickly and evenly, while letting the vegetables char and concentrate their flavor.
Note about broilers: broilers vary a lot between ovens, so use the times below as a guideline and watch your pan. A little char on the vegetables is desirable — it adds depth and sweetness.
In my oven everything finished in about 20 minutes under the broiler. I turned the sausages halfway through and mostly left the vegetables alone so they could develop a nice char.
Want more sheet pan ideas? Here are a few other recipes to try:
- sheet pan pork with cabbage, apples & fennel
- sheet pan Greek shrimp
- sheet pan pork tenderloin with grapes and radicchio
- sheet pan salmon with tomatoes, artichokes, and olives
sheet pan sausage and peppers
The simplest supper you’ll make this week.
- Author: Simone Miller
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
Ingredients
- 1 large red or yellow onion, sliced into 1/4-inch slices
- 2 bell peppers, sliced into 1/2-inch strips
- 2 cups grape or cherry tomatoes
- 1 cup shishito or padrón peppers (optional)
- 4–6 raw sausages (sweet Italian, bratwurst, or your favorites)
- 3 tablespoons light olive or avocado oil
- 1 teaspoon kosher salt
Instructions
- Position a rack about 6 inches below the broiler and preheat the oven to broil.
- On a rimmed baking sheet, toss the sliced onion, bell peppers, tomatoes, and optional shishito peppers with the oil and salt. Arrange the sausages among the vegetables.
- Broil for about 20 minutes, checking and turning the sausages every 5–10 minutes and allowing the vegetables to char. Cook until the vegetables are tender and the sausages are cooked through. Watch closely — broiler intensity varies.
Notes
Broilers differ widely, so consider the times here a guideline and monitor your pan as it cooks. A bit of char enhances flavor, but avoid burning.
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