Sheet-Pan Sausage and Peppers
Sheet-pan sausage and peppers is the ultimate throw-it-together dinner: pile Italian sausages, sweet bell peppers and red onion on one tray, roast until everything is caramelised and juicy, and dinner is done. Serve it in rolls, over rice or with pasta.
It’s a hands-off favourite for busy nights. Pair it with our air fryer potato wedges for an easy crowd-pleaser.
How to get caramelised sheet-pan sausage and peppers
Don’t crowd the tray — give everything space so it roasts instead of steaming — and toss halfway for even colour. Cook the Italian sausages to a safe internal temperature of 71°C (160°F).
Ingredients
Values are estimated, per serving.
Procedure
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Preheat the oven to 220°C (425°F) and line a large sheet pan.
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Toss the peppers, onion and garlic with the olive oil, Italian seasoning, chilli flakes, salt and pepper, then spread out in a single layer.
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Nestle the sausages among the vegetables.
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Roast for 22–25 minutes, tossing the vegetables and turning the sausages once halfway, until the sausages reach 71°C (160°F) and everything is caramelised.
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Serve in rolls, over rice or with pasta.
