Oven-Baked Sausage and Peppers
One sheet pan, zero babysitting
The short version
Sheet pan sausage and peppers roasted at 425°F — Italian sausage, bell peppers and onions caramelized together in the oven with almost no hands-on time.
- Prep
- 10 minutes
- Cook
- 35 minutes
- Total
- 45 minutes
- Serves
- 6 servings
Ingredients
- 8 Italian sausages — hot, sweet or mixed
- 4 bell peppers, sliced into thick strips
- 2 large onions, cut into wedges
- 3 cloves garlic, smashed
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- Salt and freshly ground black pepper
- 1 tablespoon red wine vinegar
- Crusty rolls or polenta, to serve
Instructions
- 01
Heat the oven and the pan. Put a rimmed sheet pan in the oven and preheat to 425°F. A screaming-hot pan is what gives you char instead of steam.
- 02
Season the vegetables. Toss the peppers, onions and garlic with the olive oil, oregano, red pepper flakes, salt and pepper directly on the hot pan.
- 03
Nestle in the sausage. Arrange the sausages on top of the vegetables with space between them — never pierce the casings.
- 04
Roast. Roast 30–35 minutes, turning the sausages and stirring the peppers once halfway, until the sausage reaches 160°F and the peppers are soft with charred edges.
- 05
Finish sharp. Splash the red wine vinegar over the hot pan, toss everything in the drippings and rest 5 minutes. Serve on rolls or over polenta.
Larry’s rule: Crowding is the only way to ruin this. If the pan looks full, split it across two — steamed peppers are a tragedy nobody needs.
Quoting or citing this recipe? Credit “Uncle Larry Adventures” andlink to this page.