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Looking for a quick, effortless, and tasty meal? Try this single serving Sheet Pan Sausage, Peppers, and Onions recipe! It combines savory sausage slices with vibrant bell peppers and onions, all roasted together for a deliciously hearty meal. Perfect when you need a no-fuss dish, it’s ready in less than 30 minutes, making it an ideal choice for a busy weeknight.
Enjoy this quick and easy sheet pan Kielbasa, peppers and onion meal with a slice of soft, warm buttered Cornbread, creamy Macaroni Salad, fluffy Mashed Potatoes, or a crisp Italian Chopped Salad.
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Why You’ll Love This Sheet Pan Sausage And Peppers Recipe
- Efficiency: Forget multiple pots and pans; one sheet pan is all you need.
- Flavorful: The roasting process enhances the natural flavors of the sausage, peppers, and onions.
- Speedy: You can have a complete, nutritious meal ready in about 30 minutes.
- Minimal Cleanup: The single-sheet cooking method makes after-dinner cleanup a breeze.
- Diet-Friendly: Easily adaptable to suit various dietary needs, from keto to gluten-free.
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Ingredients
Each ingredient plays a role in making this dish a quick, flavorful, and nutritious option. Remember, substitutions aren’t just possible; they’re encouraged to make this meal your own!
- Sausage Options: Whether you prefer Kielbasa, spicy Andouille, bratwurst, or even turkey sausage, the choice is yours. Each brings its unique flavor profile to the dish. Consider using leftover sausage in our Bangers and Mash, Slow Cooker Chickpeas, Red Beans and Rice, or Chicken Gumbo recipes.
- Vegetables: While this recipe recommends red bell pepper and onions, don’t hesitate to get creative. Asparagus, broccoli, cauliflower, zucchini, and summer squash make excellent alternatives, adding both flavor and nutrition.
- Olive Oil: Extra virgin olive oil is my go-to for its rich, authentic flavor and high nutrient content. It’s less processed, retaining the true taste and vitamins of olives. However, if you prefer a lighter taste, light olive oil will work just fine.
- Seasonings: A dash of salt and a sprinkle of black pepper are all you need to bring out the natural flavors of the vegetables. Feel free to adjust the quantity to suit your taste.
If you have any ingredients leftover from this sheet pan sausage recipe, check out our Leftover Ingredients Recipe Finder.
Recipe Variations
Craving something a bit different but still want to stick to the simplicity of a sheet pan meal? Check out these exciting variations.
- Spicy Twist: Love some heat? Toss in a few slices of jalapeño or sprinkle some red chili flakes on top before roasting. It adds a spicy kick that will awaken your taste buds.
- Cheese Lover’s Delight: If you’re a fan of cheesy goodness, try adding a sprinkle of shredded Parmesan or a mild cheese like mozzarella during the last five minutes of roasting. The cheese melts beautifully, enveloping your sausage and peppers in a gooey layer.
- Go Mediterranean: Before roasting, mix in some Kalamata olives and cherry tomatoes, and maybe even a little feta cheese. These additions will give your dish a Mediterranean flair.
- Herb Infusion: For an aromatic twist, include some fresh herbs. Rosemary, thyme, or oregano can be added to the mix before roasting. Not only do they bring a new flavor element, but they also make your kitchen smell amazing.
- Tropical Flavor: Consider adding some fruit to sweeten the deal. Pineapple chunks or slices of mango can add a tropical touch that balances out the savory and spicy elements beautifully.
- BBQ Style: Drizzle a little barbecue sauce over the ingredients before roasting. It adds a smoky, tangy element that’s irresistibly good.
- Asian Influence: A dash of soy sauce and a sprinkle of sesame seeds can add an Asian twist to your dish. If you’re feeling adventurous, a dollop of Sriracha will make it pop.
Feel free to try one or combine a few of these variations. Each adds a unique flavor or texture, creating a new experience while enjoying the convenience and simplicity of this classic sausage and peppers dish.
How To Make Sheet Pan Sausage And Peppers
See the recipe box below for ingredient amounts and full recipe instructions.
- Slice the sausage and place it on your choice of a quarter or half sheet pan.
- Add the sliced onions and peppers to the pan.
- Drizzle olive oil over the sausage, onions, and peppers, then season with a pinch of kosher salt and black pepper.
- Toss everything to mix, then spread it out in a single layer on the sheet.
- Bake at 400 degrees F (200 degrees C) for 20 minutes.
Expert Tips
- Parchment Lining: To make cleanup easy, line the sheet pan with parchment paper or a silicone baking mat. This ensures nothing sticks and you’re left with practically zero mess.
- Uniform Slicing: Consistency is key. Make sure to slice the sausage, peppers, and onions uniformly to ensure they all cook at the same rate.
- Don’t Overcrowd: Space out your ingredients on the sheet pan. When too close together, the items are more likely to steam than roast, affecting the texture and flavor.
- High-Quality Sausage: Choose a high-quality sausage for the best flavor outcome. Organic or artisanal sausages often contain fewer additives and more meat, enhancing your dish’s overall taste.
- Check Oven Calibration: Ovens can run hot or cold, affecting cooking time. If you haven’t calibrated your oven recently, consider doing so for the most accurate cooking time.
- Taste Test for Seasoning: Once everything’s cooked, do a quick taste test and adjust seasonings if necessary. A pinch more of salt or a dash of extra spices can make all the difference.
Frequently Asked Questions
Yes, you can slice all the ingredients and keep them ready in the fridge. Just toss them together and bake when ready.
Place them in an airtight container and refrigerate for up to 3 days.
Yes, but the roasting time may vary. Keep an eye out to avoid overcooking.
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More Small Batch Sheet Pan Meals To Explore
If you’re hooked on the convenience and ease of the this sheet pan sausage and peppers recipe, you’re in for a treat! There’s a whole array of other single serving and small batch sheet pan meals waiting for you to explore. These recipes are not only perfect for those cooking for one, but they also deliver on flavor, nutrition, and, most importantly, simplicity. Say goodbye to complicated meal prep and a sink full of dishes; these sheet pan wonders are all about making your life easier while keeping your taste buds excited.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
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For this Sausage and Peppers Sheet Pan recipe, I use a quarter sheet pan. For information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
Sheet Pan Sausage And Peppers For One
Equipment
Ingredients
- 1 (3.5 to 4-ounce) smoked sausage link
- ¼ small onion –sliced (about 3 ounces)
- 1 medium red bell pepper –seeded and sliced (could also use a yellow bell pepper or a combination of both)
- ½ tablespoon olive oil
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
Instructions
- Heat the oven to 400 degrees F. Slice the sausage and place it on your choice of a quarter or half sheet pan.
- Add the sliced onions and peppers to the pan.
- Drizzle olive oil over the sausage, onions, and peppers, then season with salt and black pepper.Toss everything to mix, then spread it out in a single layer on the sheet.
- Bake for 20 minutes.
Notes
- Parchment Lining: To make your cleanup easy, line the sheet pan with parchment paper or a silicone baking mat. This ensures nothing sticks and you’re left with practically zero mess.
- Uniform Slicing: Consistency is key. Make sure to slice the sausage, peppers, and onions uniformly to ensure they all cook at the same rate.
- Don’t Overcrowd: Space out your ingredients on the sheet pan. When too close together, the items are more likely to steam than roast, affecting the texture and flavor.
- High-Quality Sausage: Choose a high-quality sausage for the best flavor outcome. Organic or artisanal sausages often contain fewer additives and more meat, enhancing your dish’s overall taste.
- Check Oven Calibration: Ovens can run hot or cold, affecting cooking time. If you haven’t calibrated your oven recently, consider doing so for the most accurate cooking time.
- Taste Test for Seasoning: Once everything’s cooked, do a quick taste test and adjust seasonings if necessary. A pinch more of salt or a dash of extra spices can make all the difference.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I can hardly wait to make this meal but do you have a beefy sauce type that I can pour over for more flavor and moisture. I’m allergic to soy sauce.
Hi! Butter would be a great choice to add moisture and richness. You could also try a simple beef broth reduction—just simmer beef broth until it thickens a bit, and pour it over the dish for extra flavor.
This was great!! just the right amount of food no leftover. I added fresh garlic to the dish.
I’m so glad you enjoyed the recipe. Thank you for your feedback.
I loved this recipe. but for no good reason, it burnt a little. keep a close eye on it…15 minutes would have been a good time for me to check the sheetpan….
This was delicious! AND so easy and fast!!! Loved it! 😊
Looking at TV when they said u should try this book.cooking for one. I have been looking for something like this for awhile. Not everyone have someone to cook for. I would love to see a box meals for one. The they send everything for a month.
I make this in a frying pan on top of the stove with a drizzle of sesame oil and a tablespoon of soy sauce. Then I serve it over steamed cauliflower rice. Very fast and easy either way.
Such a simple, yet delicious meal! YUM!
What a great idea for lunch or light dinner! And it’s just the right size for the toaster oven.
Yum! This is really good with mushrooms instead of peppers too.