Sheet Pan Sausage and Peppers

Ingredients

• 300 g (2 cups)cherry tomatoes (a medley mix works well)
• 1red pepper, sliced
• 1yellow pepper, sliced
• 160 g (1 cup)red onion, sliced
• 5 clovesgarlic, peeled
• 45 ml (3 tablespoons)olive oil or avocado oil
• 15 ml (1 tablespoon)Italian seasoning
• 5 ml (1 teaspoon)black pepper
• 2.5 ml (1/2 teaspoon)coarse kosher salt
• 2.5 ml (1/2 teaspoon)garlic powder
• 15 ml (1 tablespoon)fresh parsley, finely chopped
• 5Italian link sausages

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C (350°F).

2. 2

   Season the vegetables

   On a 33 x 46 cm (13 x 18-inch) baking sheet, combine the tomatoes, peppers, onion and peeled garlic with 30 ml (2 tablespoons) of oil, the Italian seasoning, black pepper, salt and garlic powder. Toss with a spoon or clean hands until evenly coated, then set aside.

3. 3

   Oil the sausages

   Arrange the sausages on a second baking sheet and brush all over with the remaining 15 ml (1 tablespoon) of oil.

4. 4

   Load the oven

   Place both baking sheets in the oven.

5. 5

   Bake the first round

   Bake for 10 minutes.

6. 6

   Turn the sausages

   Turn the sausages over and bake for another 10 minutes.

7. 7

   Finish cooking

   Turn the sausages over once more and bake for a further 5 minutes, or until their internal temperature reaches 71°C (160°F).

8. 8

   Keep vegetables warm

   If the peppers are crisp-tender before the sausages are ready, take the vegetable tray out and cover it with foil to keep warm while the sausages continue cooking.

9. 9

   Rest the sausages

   Remove the sausages from the oven and leave them to rest for 5 minutes so they retain their juices.

10. 10

    Garnish and serve

    Scatter the chopped parsley over the dish and serve.

What is sheet pan sausage and peppers?

Sausage and peppers is a familiar American-style combination of savoury sausages and sweet peppers, often served together as a hearty meal. This version roasts the ingredients in the oven rather than cooking them in a pan.

Separate trays let the vegetables roast alongside the sausages without crowding them. Tomatoes, onion and whole garlic cloves add extra sweetness and savoury flavour to the pepper mix.

Nutrition and macros by portion

The nutrition label shows one serving as written: 507 calories, 18g protein, 11g carbs, 44g fat.

The sausages and olive oil provide most of the fat, while the sausages are also the main source of protein. The tomatoes, peppers and onion contribute most of the carbohydrates; serve with an extra portion of vegetables or a simple salad to round out the plate.

Choosing the ingredients

Sausages: Italian link sausages bring seasoning and richness to the meal. Keep them whole while cooking so they are easy to turn and rest.

Vegetables: Red and yellow peppers, red onion and cherry tomatoes give the tray a mix of sweet, juicy and savoury flavours. A medley of cherry tomatoes is fine to use.

Coating the vegetables

Oil and seasoning: Toss the vegetables thoroughly with the two tablespoons of oil, Italian seasoning, pepper, salt and garlic powder. Coating them evenly helps the seasoning reach all the pieces.

Tray space: Spread the mixture over the 33 x 46 cm tray rather than piling it up. This gives the vegetables room to roast and makes it easier to judge when the peppers are crisp-tender.

Timing both trays

Vegetables: The peppers are meant to remain crisp-tender, so check them as the sausages cook. If they reach that stage first, take their tray out and cover it with foil.

Sausages: Turn them after the first 10 minutes and again after the next 10 minutes, then continue for 5 minutes or until they reach 71°C (160°F) internally.

Checking doneness

Sausages: Check the internal temperature in the thickest part of a sausage. If it has not reached 71°C (160°F), keep cooking and check again.

Peppers: Crisp-tender peppers should be cooked through but still have a little bite. The recipe allows you to remove them before the sausages if they are ready sooner.

Resting and serving

Rest: Leave the sausages to stand for 5 minutes after taking them out of the oven. This gives the juices time to settle before serving.

To serve: Add parsley over the sausages and vegetables. The tray works as a complete dinner, or you can serve it with bread, rice or potatoes for a more substantial plate.

Recipe notes & tips

• Use a large tray for the vegetables so they have room to roast.
• Brush the sausages all over with oil, including the sides.
• Use a thermometer to check the sausages at their thickest point.
• Take the vegetable tray out early if the peppers are crisp-tender before the sausages are done.
• Rest the sausages for the full 5 minutes before serving.
• Chop the parsley finely so it is easy to scatter over the finished dish.

Variations

• Use avocado oil: Swap it for the olive oil as suggested in the ingredient list.
• Change the tomato mix: Use a medley of cherry tomato colours for variety.
• Add more garlic: Increase the whole cloves if you want a stronger roasted garlic flavour.
• Serve with bread: Add crusty bread to catch the juices from the tray.
• Add a side: Pair the sausages and vegetables with rice or potatoes for a heartier meal.

Common mistakes to avoid

• Crowding the vegetables: Spread them across the tray so they can roast evenly.
• Skipping the sausage turns: Turn them at the stated intervals to cook on both sides.
• Guessing doneness: Check that the sausages reach 71°C (160°F) internally.
• Overcooking the peppers: Remove their tray when they are crisp-tender if the sausages need longer.
• Cutting into the sausages straight away: Rest them for 5 minutes to help retain their juices.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat until piping hot in the oven or microwave; the sausages and vegetables may soften on reheating.

Frequently asked questions