Sheet-pan sausage peppers onions… I honestly swear, it’s my answer to just about any busy dinner crisis. You get home after work, you stare into your fridge like it’s a magic mirror (spoiler: it’s not), and you need something quick but still feels like a real meal. Been there more times than I can count—sometimes I just want the oven to do the work, know what I mean? When I started leaning into easy sausage recipes like this, dinnertime improved. Oh—if you’re into other saucy sausage situations, this make-ahead sausage hashbrown casserole is a crowd pleaser too. 
How to make sheet pan sausage and peppers
Okay, so here’s my simple play-by-play. First, grab your favorite sausage links (doesn’t matter—spicy, sweet, chicken, whatever makes you smile). Slice up a colorful mix of bell peppers, a couple onions, and honestly I throw in an extra for good measure because roasted onions just rock.
Toss everything together right on your sheet pan with a little splash of olive oil, some salt, maybe pepper, and sometimes crushed red pepper because I like kick.
Now, the trick—I like to give everything a shake halfway through, so the veggies don’t get stuck and sad. Bake at 425°F for 25-30 minutes. You are looking for those juicy sausages and the peppers with caramelized edges (oh yes). It’s really one of those recipes where less fuss actually means more flavor. Kinda love that.
“I tried this on a weeknight, and my whole family cleared their plates! Zero leftovers, which never happens at my house. So easy and definitely a new repeat.” -Sandra R.
Expert tips
So, first thing: don’t skimp on the oil. Really, use enough so the veggies don’t dry out (but not enough to make ‘em soggy). Preheat your oven. Cold oven = sad sausage.
If you want that good, crispy roast on your veggies, don’t pile them too high. Spread everything in a single, loose layer. Oh, and parchment paper helps if you hate doing dishes as much as I do.
Another random tip—use different colored bell peppers if you want it to look like you care a lot (even if you barely do). Last thing: try slicing the sausage two different ways, coins or diagonally, for a little visual pizzazz.
Folks always pretend I did something fancy. Ha. Nope, just a sheet pan.
How to serve sheet pan sausage and peppers
What I love most? You can serve this recipe a million different ways (okay, maybe not a literal million, but you get me). Here’s a few ways it goes down in my kitchen:
- Stuffed into toasted hoagie rolls with melty mozzarella
- Piled over fluffy white rice (bonus points if you add extra pepper)
- Tossed with hot pasta and a little Parmesan
- All by itself, straight off the sheet pan (no judgment)
You don’t need anything else, honestly, but a side salad or some simple roasted carrots, potatoes, onions wouldn’t hurt.
Make ahead, storage, freezing
So, here’s the deal—leftovers save my sanity. Make the full batch even if you’re solo. Store pieces in an airtight container for up to three days in the fridge. It reheats like a dream in the microwave or back in the oven at 350°F for ten minutes (ish).
If you want to freeze it, go for it, but let stuff cool first. Pile the sausage and peppers into bags or containers, squeeze out air, pop in the freezer. Thaw overnight in the fridge, reheat, and boom, dinner again.
Random but true: it tastes even better sometimes the next day. That’s not a joke.
More sheet pan recipes
I gotta say, I live for a good sheet pan moment. If you liked this, you might want to try something like roast carrots, potatoes, onions for another wild-easy, family-friendly dinner. Sheet pan dinners just feel like cheating, really. Nobody complains around my table—at least not when sausage is involved.
Common Questions
Do I have to use a specific type of sausage?
Nope! Italian, chicken, turkey, whatever you like. Just adjust cooking time if you pick something very lean.
Can I add potatoes?
Absolutely. Cut them small so they cook through. Trust me, crispy potato bits are a hit.
What if I have leftover veggies?
Toss ’em in! Zucchini, mushrooms, even halved cherry tomatoes play nice.
Should I peel the bell peppers first?
Skip it. The skins get super sweet roasted, no need to peel.
Is it okay to double the recipe?
Yep, but use two pans—don’t crowd things or you miss those tasty browned bits.
Bring some sizzle to your kitchen tonight
All right, I’ve said my piece—this is truly one of those “set it and forget it” recipes that makes any dinner feel like a five-star restaurant (I’m only a little dramatic). Whether you want your sheet pan sausage and peppers straight-up, over rice, or on a roll, you cannot mess this up. If you want to check out how others spice it up, the folks at Fine Foods Blog make a killer version. For more sheet pan inspo, I’m forever scoping out ideas and Sheet Pan Sausage and Peppers – Fine Foods Blog is worth a peek. Honestly, open that fridge and make tonight a little easier on yourself—you deserve it.
Sheet Pan Sausage and Peppers
Ingredients
Method
- Preheat the oven to 425°F (220°C).
- Slice the sausage links and bell peppers into bite-sized pieces.
- Slice the onions into wedges.
- In a large bowl, toss the sausage, peppers, and onions with olive oil, salt, pepper, and crushed red pepper.
- Spread the mixture onto a sheet pan in a single, loose layer.
- Bake in the preheated oven for 25-30 minutes, shaking the pan halfway through for even cooking.
- Remove when sausages are cooked through and veggies have caramelized edges.