The Daily Plate

5-Ingredient Sheet Pan Sausage and Peppers

The Italian deli classic, minus the deli line. Sweet or hot Italian sausage roasts alongside bell peppers and onions until everything is caramelized, juicy, and just charred at the edges. Pile it onto hoagie rolls or serve over polenta — either way, dinner is done. Sheet pan loyalists should also try our Sheet Pan Garlic Butter Chicken and Potatoes. Five ingredients, one pan, maximum flavor.

Roasted Italian sausage links with caramelized bell peppers and onions on a sheet pan
Prep time10 min
Cook time30 min
Total40 min
Yield6 servings
CuisineAmerican
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🧺Ingredients

  • 1 1/2 lb Italian sausage links (sweet or hot)
  • 3 bell peppers (red, yellow, orange), sliced into strips
  • 1 large red onion, sliced into wedges
  • 2 tbsp olive oil
  • 1 tbsp Italian seasoning
  • 1/2 tsp crushed red pepper flakes (optional)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 6 hoagie rolls, for serving (optional)
  • Fresh basil or parsley, for serving (optional)

👩‍🍳Instructions

  1. Heat the oven. Preheat to 425°F (220°C). Line a large rimmed sheet pan with foil or parchment.
  2. Season the vegetables. Toss the peppers and onion with the olive oil, Italian seasoning, red pepper flakes (if using), salt, and black pepper right on the sheet pan.
  3. Add the sausage. Nestle the sausage links among the vegetables in a single layer. Prick each link once or twice with a fork so they do not burst.
  4. Roast. Roast 28–32 minutes, turning the sausage and tossing the vegetables halfway through, until the sausage is cooked through (160°F) and browned and the peppers are caramelized at the edges.
  5. Rest. Rest the sausage 5 minutes, then slice on a bias — or serve the links whole.
  6. Serve. Pile the sausage and peppers onto toasted hoagie rolls, or serve over creamy polenta or pasta with the pan juices spooned over.

💡 Sheet pan smarts

Give everything space — overcrowded vegetables steam instead of caramelize, so use two pans if needed. A mix of sweet and hot sausage lets everyone customize their heat. The vegetables shrink dramatically, so slice them thicker than you think. Leftovers make an incredible next-day sandwich or chopped into a frittata.

❓Common questions

Can I use chicken or turkey sausage?
Yes — they roast the same way but are leaner, so check them a few minutes early. They pair beautifully with the sweet peppers.

Do I need to pre-cook the sausage?
No — raw sausage links roast perfectly in 30 minutes at 425°F. Just make sure they reach 160°F inside.

Can I add potatoes?
Yes — add 1-inch potato cubes tossed in oil and give them a 15-minute head start before the sausage and peppers join the pan.

How do I store leftovers?
Refrigerate up to 4 days. Reheat in a 400°F oven for 10 minutes to re-crisp; they also freeze well for 2 months.

Juicy roasted Italian sausage with sweet peppers and onions
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