This sheet pan sausage and peppers meal is made on a single baking sheet and is easy to customize with whatever vegetables you have on hand! Great for a quick and easy dinner or for weekly meal prep.
I think it goes without saying that 2020 has been a strange and stressful year for everyone. If there’s a silver lining, it’s that lots of people started spending more time in the kitchen!
Some people for the first time, and others to hone their skills – both because they found themselves with more time and they didn’t have a choice but to be at home.
Of course the exception to this are our essential workers, for whom I can’t express my gratitude enough for all their hard work during this difficult time.
But after 6 months of experimenting with involved and complicated dishes, and meals that take several days to marinate and prepare… I think we’re all a little tired. I know I’ve been longing for a night at our favorite restaurant to give us a break from making dinner for a night.
That’s why I’ve turned to some easy and quick meals as of late, but want to make sure we don’t start defaulting to frozen pizzas and boxed mac and cheese. One of my favorites has been this sheet pan sausage and peppers dinner!
Why sheet pan dinners are the best
- You only need a cutting board and a sheet pan. That means less dishes to wash and easy instructions to follow. Huuzah!
- It’s easy to customize. In the recipe card I’ve shared my favorite veggies to include in addition to sausage links, but you can easily customize it to include whatever veggies you prefer.
- Don’t like sausage? Leave it out! This is easy to make vegetarian simply by leaving out the meat.
- It’s quick to throw together. The amount of time you need to spend chopping vegetables might vary, but the rest of the prep is easy as can be. Toss everything on a baking sheet, pop it in the oven, and serve. That’s it.
Different kinds of sausage to use
Italian – You guessed it, it’s an Italian sausage! They come in hot or sweet, and is typically made some pork and notably seasoned with garlic and anise seeds. The hot variety also includes red pepper flakes – this is my personal favorite for this dish. Make sure they’re cooked through to the proper safe temperature of 160°F. We love to use a local vendor, The Sausage Guy’s, hot Italian sausage.
Kielbasa – A Polish sausage pork country sausage that can be smoked, partially smoked or unsmoked. For the latter two ways, you’ll want to make sure they’re cooked through to the proper safe temperature of 160°F.
Andouille – A spicy smoked sausage that frequently used in Cajun dishes because it has a kick. Since it’s smoked, that means it precooked and adding it to this sheet pan dinner means you don’t have to worry about the internal temperature.
Bratwurst – A German sausage that comes in a lot of different varieties, typically made of pork and veal and notably seasoned with nutmeg, ginger and caraway seeds. Make sure they’re cooked through to the proper safe temperature of 160°F.
Chorizo – A Mexican variety of spicy sausage that is uncured and seasoned with garlic, chilies and other spices. They’re typically sold in casings, so you want to remove the casings before cooking. Make sure they’re cooked through to the proper safe temperature of 160°F.
How to slice sausage links
This might seem like a silly thing to give a “how to” about, but I think it’s worth mentioning since there are a couple options. Both produce what are called “sausage coins”.
You can simply slice them with your knife perpendicular to the cutting board, or you can cut them diagonally at a 45° angle. Sausage coins are generally between ½” to 1” thick, but you can cut them thinner or thicker if desired.
I prefer to cut them diagonally because they feel fancier to me.
What kinds of vegetables to use
Here are my personal favorites for this dish – choose as few or as many as you’d like:
- Red potatoes, diced into ½″ chunks
- Zucchini, sliced into 1″ rounds
- Summer squash, sliced into 1″ rounds
- Colorful yellow, red and green bell peppers, cored and cut into thin strips
- Broccoli, chopped
- Onion, cut into thin strips
- Green beans, ends trimmed
- Asparagus, bottom stalks trimmed
- Cherry tomatoes, roasted whole
- Sweet potatoes, diced into ½″ chunks
- Carrots, peeled and sliced into rounds.
In terms of spices and seasonings, these are my top choices:
- Garlic
- Basil
- Oregano
- Thyme
- Parsley
- Red pepper flakes
What to serve with sheet pan sausage and peppers
Quite honestly, I like it as is! But the great thing about this dish is that if you’re looking to serve it with something else for a heartier meal, try one of these options:
- Serve on top of a plate or bowl of white or brown rice
- Boil up your favorite pasta to toss with the sausage and veggies
- If you’re trying to stick to a lower carb diet, try riced cauliflower!
- Lemon wedges to squeeze over the top are a great way to add a little extra zing to each person’s dish
Add sheet pan dinners to your weekly meal prep
Sheet pan sausage and peppers is great dish to make on a Sunday, then divvy up between airtight containers to reheat for dinners or lunches over the course of the week.
The great thing about sheet pan dinners are that you can load them up with whatever you have on hand, so you could make it every week and have it be different every time!
Just slice the sausage before storing to make it even easier to grab and go for each meal.
Storing and reheating leftovers
You can store leftovers in an airtight container for up to 5 days.
Either reheat in a skillet over medium low heat until warmed through, or lightly covered in the microwave until warm.
After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!
Easy Sheet Pan Sausage and Peppers Dinner
Ingredients
- 3 Tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon dried basil*
- 1 teaspoon dried oregano*
- 1 teaspoon dried parsley*
- 1 teaspoon dried thyme*
- ⅛ teaspoon red pepper flakes*
- 4 Italian sausage links
- 2 red potatoes, diced into ½″ pieces (about 2 cups)
- 1 zucchini, diced into 1″ rounds
- 3 red, yellow and/or orange bell peppers, cored and cut into thin strips
- 1 head broccoli, chopped (about 4 cups)
- ½ onion, cut into thin strips (about 2 cups)
- Salt and pepper, to taste (I use about ½ teaspoon of each)
- Lemon wedges, for garnish
Instructions
- Preheat oven to 400°F and line a large sheet pan with parchment paper or foil. Set aside.
- Place all veggies on the prepared baking sheet, drizzle with oil and top with seasonings. Use tongs to toss and coat.3 Tablespoons olive oil | 4 garlic cloves | 1 teaspoon dried basil* | 1 teaspoon dried oregano* | 1 teaspoon dried parsley* | 1 teaspoon dried thyme* | ⅛ teaspoon red pepper flakes* | 2 red potatoes | 1 zucchini | 3 red, yellow and/or orange bell peppers | 1 head broccoli | ½ onion | Salt and pepper
- You can also combine oil and seasonings in a large bowl, then add veggies and toss or stir to evenly coat before transferring to prepared baking sheet in an even layer.
- Top with whole sausage links, and use tongs to nestle them into the veggies a little so they don’t slide around. Brush the tops of the links with a little olive oil to help them brown.4 Italian sausage links
- Cook in oven on the middle rack for 15 minutes, then use a spatula or tongs to shuffle the veggies around a tad. Turn the sausage links over, brush with a little more oil on the side facing up, and cook another 15 minutes or until veggies are tender and sausage is cooked through.
- This step is optional, but encouraged:Turn the oven to Broil and let it brown the tops of the sausage and veggies for 3-5 minutes – keep a close eye on things so they don't burn!
- Top with fresh chopped parsley. Serve alone or on top of cooked rice, couscous or quinoa and enjoy!Lemon wedges
Gail Norden
This is a great recipe to use extra veggies I have left. One quick oven bake the first night and I’ve got delicious meals for 3 nights. I make a large batch for supper one night. Use some of the leftovers over angel hair pasta the second night and finish up what’s left in veggi-sausage subs the third night.
Leslie Kiszka
That’s a great idea!