This sheet pan sausage, peppers, and onions recipe is one of those dinners that always hits. The sausage browns deeply, the peppers soften and sweeten, and the onions get those crispy, caramelized edges that make the whole pan taste bigger than the effort you put in. It’s a dependable weeknight dinner that works on its own, stuffed into rolls, or piled over rice.
Sheet Pan Sausage, Peppers, and Onions
Sheet Pan Sausage, Peppers, and Onions with Crispy Edges
Ingredients
- 1½ pounds smoked sausage or Italian sausage (kielbasa, andouille, or Italian all work), sliced into ½-inch rounds
- 3 bell peppers (mix of red, yellow, and green), sliced into thick strips
- 1 large yellow onion sliced into thick strips
- 1 pound Yukon Gold potatoes cut into 1-inch chunks
- 3 tablespoons olive oil
- 1½ teaspoons kosher salt
- ¾ teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat the oven to 425°F.
- Place the potatoes on a large rimmed sheet pan and toss with 1½ tablespoons olive oil, ¾ teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon paprika. Spread them out into a single layer.
- Roast the potatoes for 15 minutes so they get a head start.
- While the potatoes roast, place the sliced sausage, peppers, and onions into a large bowl.
- Add the remaining 1½ tablespoons olive oil, remaining ¾ teaspoon kosher salt, remaining ¼ teaspoon black pepper, oregano, garlic powder, onion powder, crushed red pepper flakes, remaining ½ teaspoon paprika, Dijon mustard, and red wine vinegar. Toss everything until evenly coated.
- Remove the pan from the oven after the potatoes have roasted for 15 minutes. Add the sausage, peppers, and onions to the pan and mix everything together so the sausage touches the pan surface in several spots.
- Return the pan to the oven and roast for 25 to 30 minutes, stirring once halfway through, until the sausage is browned and the peppers and onions are soft with caramelized edges.
- If you want extra browning, switch the oven to broil for 2 to 4 minutes at the end, watching closely so nothing burns.
- Sprinkle with chopped parsley just before serving if using.
Notes
Use fully cooked smoked sausage if you want faster browning and deeper flavor.
Slice the peppers and onions thick so they roast instead of steaming.
If serving on rolls, toast the rolls at 375°F for 5 minutes while the pan rests.
