Sheet-Pan Sausage & Peppers

Sheet-Pan Sausage & Peppers

0 Reviews
From:, October 2019

This easy one-dish meal is bound to become a regular in your dinner rotation—it's super simple and comes together quickly. Be sure to preheat your sheet pan—adding vegetables to a hot pan helps start the charring and caramelization, without steaming your veggies. And remember, you are only heating up your sausage, not cooking it from raw in this recipe, but if you substitute with fresh sausage (which you can), you'll need to cook the sausage longer.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 small (5½ ounce) red onion, sliced (1¼ cups)
  • 1 medium red bell pepper, sliced (1 cup)
  • 1 medium orange bell pepper, sliced (1 cup)
  • 1 medium yellow bell pepper, sliced (1 cup)
  • 1 cup thinly sliced fennel (from 1 small fennel bulb)
  • 1 tablespoon olive oil
  • ¼ teaspoon black pepper
  • ⅛ teaspoon kosher salt
  • 1 (12 ounce) package Italian-style smoked chicken sausage (such as Aidells)
  • 4 medium garlic cloves, crushed
  • ¼ ounce Parmesan cheese, shaved (about 2 tablespoons)
  • 2 tablespoons torn fresh basil
  • ½ teaspoon crushed red pepper


  • Prep

  • Ready In

  1. Place a rimmed baking sheet in oven; preheat oven to 425°F. Toss together onion, bell peppers, fennel, oil, black pepper and salt in a large bowl.
  2. Arrange vegetable mixture in a single layer on preheated baking sheet. Bake in preheated oven until vegetables begin to soften, about 10 minutes.
  3. Remove baking sheet from oven and toss vegetable mixture. Add sausage and garlic to baking sheet. Return to oven, and bake at 425°F until sausage is warmed through and vegetables are tender, about 15 minutes. Remove from oven; sprinkle with cheese, basil and crushed red pepper.

Nutrition information

  • Serving size: 1 link sausage, about ¾ cup vegetables
  • Per serving: 233 calories; 11 g fat(3 g sat); 3 g fiber; 16 g carbohydrates; 18 g protein; 7 g sugars; 0 g added sugars; 585 mg sodium;
  • Carbohydrate Servings: 1

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