Sheet Pan Italian Sausage Peppers (Print-Friendly)

Juicy Italian sausage with bell peppers and zucchini roasted together for a vibrant dinner.

# What You'll Need:

→ Proteins

01 - 4 Italian sausages (mild or spicy), about 12-14 oz total

→ Vegetables

02 - 2 medium bell peppers (red, yellow, or orange), sliced
03 - 2 medium zucchini, sliced into half-moons
04 - 1 large red onion, cut into wedges
05 - 2 cloves garlic, minced

→ Seasonings and Oils

06 - 3 tablespoons olive oil
07 - 1 teaspoon dried Italian herbs blend
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/4 teaspoon crushed red pepper flakes, optional

→ Garnish

11 - 2 tablespoons fresh basil or parsley, chopped, optional

# How To Make It:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, combine bell peppers, zucchini, onion, and garlic. Drizzle with olive oil, sprinkle with Italian herbs, salt, black pepper, and red pepper flakes. Toss to coat evenly.
03 - Spread seasoned vegetables evenly across the prepared sheet pan. Arrange Italian sausages on top of the vegetables.
04 - Roast in the preheated oven for 30 minutes, turning the sausages and stirring the vegetables halfway through, until sausages are cooked through and vegetables are tender and caramelized.
05 - Remove from oven and garnish with fresh basil or parsley if desired. Serve hot.

# Expert Advice:

01 -
  • Everything cooks together in one pan, which means minimal cleanup and maximum flavor as the sausage and vegetables share their juices.
  • The caramelized edges on the peppers and zucchini taste restaurant-quality, and people always assume you fussed over it way more than you actually did.
  • It's naturally gluten-free and dairy-free, so you're not sacrificing taste or nutrition to accommodate different diets.
02 -
  • Don't crowd the pan—if your vegetables are piled on top of each other, they'll steam and never get those caramelized edges that make this dish sing.
  • Check your sausage halfway through cooking and flip it; one side will inevitably brown faster than the other, and giving it attention ensures it cooks evenly and looks restaurant-quality.
03 -
  • Use a meat thermometer to check doneness without cutting into the sausage and losing all those flavorful juices—aim for 160°F internal temperature.
  • Pat the sausages dry with a paper towel before arranging them on the pan; any moisture prevents browning and steaming instead of crisping the exterior.
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