Sheet Pan Italian Sausage and Peppers
This sheet pan sausage and peppers recipe is an easy 30-minute dinner made with roasted sausage, bell peppers, and onions. A simple one-pan meal perfect for busy weeknights.
Servings: 4
Calories: 174kcal
Equipment
- Large rimmed baking sheet
Ingredients
- 1 medium red bell pepper sliced into strips
- 1 medium yellow bell pepper sliced into strips
- 1 medium green bell pepper sliced into strips
- 1 medium red onion sliced into strips
- 1 cup thinly sliced fennel from 1 small fennel bulb
- 4 medium garlic cloves minced
- 1 Tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 12-ounce package hot Italian sausage
- 2 Tablespoons fresh basil torn into pieces
- ½ teaspoon crushed red pepper optional for heat
Instructions
- Preheat oven to 425°F. Arrange bell peppers, onions, fennel, and garlic on a large rimmed sheet pan. Drizzle with olive oil and season with salt, pepper, and Italian seasoning. Toss to combine and arrange in a single layer.1 medium red bell pepper, 1 medium yellow bell pepper, 1 medium green bell pepper, 1 medium red onion, 1 cup thinly sliced fennel, 4 medium garlic cloves, 1 Tablespoon olive oil, ½ teaspoon kosher salt, ¼ teaspoon black pepper, 1 teaspoon Italian seasoning
- Place sausage on top of the vegetables. Bake for 20 minutes; flip the sausages and cook for another 20 minutes, or until sausages reach an internal temperature of 160°F.1 12-ounce package hot Italian sausage
- Remove from oven and garnish with fresh basil and red pepper flakes, if desired. Enjoy!2 Tablespoons fresh basil, ½ teaspoon crushed red pepper
Notes
- Even slices – Slice the vegetables in similar sizes so that they cook evenly.
- Flip the sausage halfway through – This ensures even browning on all sides.
- Use large rimmed sheet pan – This works best for this recipe, to give enough space and allow the vegetables to cook evenly, and prevent steaming.
- Sausage on top – Place the sausage directly on top of the vegetables so the drippings season the entire pan.
Nutrition
Serving: 1g | Calories: 174kcal | Carbohydrates: 11g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 21mg | Sodium: 515mg | Potassium: 407mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1267IU | Vitamin C: 123mg | Calcium: 47mg | Iron: 1mg