One-Pan Sausage and Peppers
Smoky sausage, sweet peppers and soft onions, all roasted together on one sheet pan until caramelized at the edges. It is hearty, colorful, and almost entirely hands-off.
Pile it into rolls, spoon it over rice, or eat it straight from the pan – it works every way.
Why you’ll love it
- One pan, minimal prep – just slice and roast.
- Hands-off – the oven does the work.
- Versatile – rolls, rice, pasta or on its own.
- Great for a crowd and easy to scale.
Ingredient notes
- Sausage – Italian sausage is classic; any good sausage works.
- Peppers – a mix of colors looks and tastes best.
- Onion – red or yellow, cut thick so it holds up.
- Olive oil and a pinch of chili flakes tie it together.
How to make it
Toss sliced sausage, peppers and onion with oil and seasoning, spread on a pan, and roast until caramelized, tossing once. Full quantities are in the recipe card below.
Tips
- Cut everything a similar size so it cooks evenly.
- Do not overcrowd – use two pans if needed for real caramelization.
- Broil for the last 2 minutes for extra color.
Storage & reheating
Keeps 4 days in the fridge and reheats well in a skillet or oven. Great for meal prep.
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One-Pan Sausage and Peppers
Ingredients
Method
- Heat the oven to 425F (220C).
- On a large sheet pan, toss the peppers and onion with 2 tbsp oil, oregano, chili flakes, salt and pepper. Spread out.
- Nestle the whole sausages among the vegetables and brush with the remaining oil.
- Roast 25 minutes, tossing the vegetables and turning the sausages once, until the sausages are cooked through (165F / 74C) and everything is caramelized.
- Slice the sausages if you like and serve in rolls or over rice.
Notes
This recipe was developed with the help of AI tools and reviewed before publishing. It may not have been independently kitchen-tested — use your judgment, check for allergens, and cook to safe temperatures. See our AI Content Disclosure. Spotted an issue? Tell us.
