Super Easy Sausage and Peppers

Ingredients

• 340–454 g (12–16 ounces; 4–5 links)chicken or pork Italian sausage
• 1red onion, trimmed and cut into 8 wedges
• 1yellow onion, trimmed and cut into 8 wedges
• 2bell peppers, cut into 2.5 cm (1-inch) wide strips
• 45 ml (3 tablespoons)olive oil
• 6 clovesgarlic, minced
• 30 ml (2 tablespoons)fresh rosemary, minced
• 5 ml (1 teaspoon)kosher salt
• 5 ml (1 teaspoon)freshly ground black pepper

Instructions

1. 1

   Prepare the tray

   Heat the oven to 200°C (400°F). Arrange the sausage, onions and peppers on a large baking sheet. In a small bowl, stir together the olive oil, garlic, rosemary, salt and pepper. Pour this mixture over the sausage and vegetables, then use your hands to toss everything until well coated.

2. 2

   Roast until browned

   Roast for approximately 25–30 minutes, until the sausage and vegetables are hot and lightly browned around the edges. Enjoy.

What is sausage and peppers?

Sausage and peppers is an Italian-American comfort-food combination: seasoned sausages cooked with peppers and onions. This version uses a simple oven-roasting method rather than cooking everything in a pan.

The sausage releases flavour as it cooks, while the onions and peppers soften and take on lightly browned edges. Garlic, rosemary and olive oil bring the tray together with minimal preparation.

Nutrition and macros by portion

The nutrition label shows one serving as written: 434 calories, 14g protein, 11g carbs, 37g fat.

The sausages and olive oil provide most of the fat and protein, while the onions and peppers contribute some carbohydrates. To balance the plate, serve a portion with a generous side of salad or other vegetables.

Choosing the sausage and vegetables

Sausage: The recipe allows either chicken or pork Italian sausage, so choose the kind you prefer. The stated amount is 340–454 g, or 4–5 links.

Vegetables: Red and yellow onions add sweetness as they roast, and the two bell peppers provide colour and a soft, savoury contrast. Cut the peppers into similarly sized strips so they cook alongside the onion wedges.

Coating everything evenly

Oil mixture: Stir the olive oil, minced garlic, rosemary, salt and pepper together before pouring it over the tray. Toss with your hands so the seasoning reaches the sausage and vegetables rather than sitting in one spot.

Tray space: Use a large baking sheet and spread the ingredients out. If they are crowded, they may soften without browning as readily at the edges.

Roasting and doneness

Oven heat: Roast at 200°C (400°F) for approximately 25–30 minutes, as directed. The vegetables should be hot and lightly browned at the edges.

Sausage: Check that the sausages are cooked through before serving; cooking time can vary with their size and type. If needed, continue roasting until they are done.

Serving ideas

Serve the sausage and vegetables straight from the tray as a main, or pair them with bread, potatoes or rice for a more substantial meal. A simple green salad can add a fresh contrast.

Spoon any seasoned oil from the tray over the vegetables when serving. Keep accompaniments simple so the rosemary and Italian sausage remain the focus.

Making the recipe your own

The recipe’s seasoning is deliberately straightforward, with rosemary, garlic, salt and pepper coating the main ingredients. Keep the same roasting approach if you change the sausage between chicken and pork.

For even cooking, aim for consistent cuts of pepper and keep the onion wedges intact. The recipe does not specify pepper colours, so use whichever bell peppers you have.

Recipe notes & tips

• Use a large baking sheet so the ingredients can sit in a single, uncrowded layer.
• Toss the sausage and vegetables thoroughly so the garlic and rosemary are distributed.
• Cut the peppers into evenly sized strips to help them roast at a similar pace.
• Start checking the tray at the 25-minute mark, since sausage size can affect cooking time.
• Let the tray rest briefly before serving so you can portion the sausage and vegetables neatly.

Variations

• Choose chicken sausage: Use chicken Italian sausage instead of pork, as allowed in the recipe.
• Choose pork sausage: Use pork Italian sausage for the other stated option.
• Change pepper colours: Use different-coloured bell peppers while keeping the same quantity.
• Use dried rosemary: Substitute dried rosemary if fresh is unavailable, adjusting the amount to suit its stronger concentration.
• Serve in rolls: Tuck the cooked sausage and peppers into bread rolls for a casual serving.

Common mistakes to avoid

• Crowded baking sheet: The ingredients may not brown well; use a large tray and spread them out.
• Uneven pepper strips: Pieces cook at different rates; cut them to a similar width.
• Uncoated vegetables: Some pieces can miss the seasoning; toss the tray contents thoroughly by hand.
• Skipping the doneness check: Sausage cooking time varies; check that it is cooked through before serving.
• Overlooking the edges: Use the light browning of the vegetables as a cue, alongside checking the sausage.

How to store

Refrigerate leftovers in a covered container and eat within 3–4 days. Reheat until piping hot in the oven or in a pan; add a small splash of water if the vegetables seem dry.

Frequently asked questions