Sheet Pan Italian Sausage & Peppers

The ultimate hands-off weeknight dinner. Everything on one pan, 10 minutes of actual work, oven does the rest. Sausages get crispy, peppers go sweet, onions caramelize. Serve on a hoagie with provolone or over creamy polenta.

Prep: 10 minutes | Cook: 25 minutes | Total: 35 minutes | Yield: 4 servings

Ingredients

• 1.5 lbs Italian sausage links (5-6 links, hot or sweet — or mix both)
• 3 large bell peppers (mixed colors), sliced
• 1 large red onion, sliced into wedges
• 5 garlic cloves, smashed
• 1 pint cherry tomatoes (optional but great)
• 3 tbsp olive oil
• 1 tbsp Italian seasoning
• ½ tsp red pepper flakes
• Kosher salt & black pepper to taste

Serving Options

• Hoagie rolls + provolone slices (broil 1 min to melt)
• Creamy polenta + a veg
• Crusty bread on the side

Instructions

1. Preheat oven to 425°F. Line a sheet pan with foil or parchment.
2. Slice peppers and onions. Toss on the sheet pan with olive oil, Italian seasoning, red pepper flakes, salt, and pepper.
3. Nestle the sausage links and smashed garlic in between. Scatter cherry tomatoes on top if using.
4. Roast 25 minutes, flipping sausages halfway through. Sausages should be browned and cooked through (internal temp 165°F), peppers charred at the edges.
5. Slice sausages on the bias. Pile onto hoagie rolls with provolone and broil on a broiler-safe metal pan without parchment, watching closely, about 1 min to melt; or spoon everything over creamy polenta.

Chef's Tips

• Hot + sweet combo — buy half hot Italian and half sweet. Best of both worlds.
• Don't crowd the pan — use a big sheet pan or two. Crowding = steaming. You want those edges to char.
• Leftovers → chop everything up, toss with cooked penne + marinara = instant baked ziti vibes.
• Polenta shortcut → instant/tube polenta, sliced and pan-fried in butter until crispy on each side. 5 minutes.

Variations

• Add fennel → sliced fennel on the sheet pan is incredible with sausage
• Balsamic finish → drizzle balsamic glaze over everything before serving
• Greens → toss in broccolini or kale for the last 8 min of cooking

Dietary Notes

Hoagie rolls and ordinary bread contain wheat; provolone and butter contain milk. Use appropriate accompaniments for a gluten-free meal. Check ingredient labels and cross-contact information for allergies.

Cooking Safety

The recipe uses a conservative 165°F sausage target, suitable for poultry sausage as well. Keep raw meat and its utensils separate from ready-to-eat foods; wash hands and clean work surfaces after handling raw meat.

Safe cooking temperatures.

Safe Handling

Refrigerate promptly in shallow containers at 40°F or below, within 2 hours of preparation (1 hour above 90°F). Use within 3-4 days. Reheat leftovers to 165°F; bring soups and sauces to a rolling boil when reheating. Thaw frozen portions in the refrigerator, not on the counter.

USDA leftover handling guidance.