Sheet-Pan Sausage and Peppers with Crispy Onions
Ingredients
- 1½ poundsItalian sausage links (sweet or hot, your preference)
- 3 wholebell peppers (mix of red, yellow, and green)
- 2 mediumyellow onion
- 4 clovesgarlic
- 3 tablespoonsolive oil
- 2 tablespoonsbalsamic vinegar
- 1 teaspoondried Italian seasoning
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- 4 slicescrusty bread
Prep
- 01
Chop 3 bell peppers into 1-inch strips, removing stems and seeds.
- 02
Slice 2 medium yellow onions into thick wedges.
- 03
Mince 4 cloves garlic.
Method
- 01
Preheat oven to 425°F.
- 02
Arrange sausage links on a large sheet pan. Roast for 8 minutes until browned on the outside (they don't need to be cooked through yet).
- 03
Remove pan from oven. Push sausages to the sides and scatter the peppers, onions, and garlic in the center.
- 04
Drizzle everything with olive oil, balsamic vinegar, Italian seasoning, salt, and pepper. Toss vegetables to coat.
- 05
Return to oven and roast for 15–18 minutes, until peppers are tender and sausages are cooked through (165°F internal temperature). Stir halfway through.
- 06
Serve over crusty bread or alongside rice, spooning all the pan juices over top.
Spice Tips
For more depth, add a pinch of red pepper flakes or smoked paprika to the pan. A squeeze of fresh lemon juice at the end brightens everything. If you like heat, swap hot Italian sausage for sweet, or crumble in a small pinch of cayenne.
This one-pan approach means minimal cleanup. Leftovers reheat beautifully; store in an airtight container for up to 3 days. For a lighter meal, skip the bread and serve over polenta, pasta, or simple greens.