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This easy Sheet Pan Sausage and Peppers recipe is made with sliced sausage, bell peppers, and onions roasted together for a simple, flavorful meal that’s ready in less than 30 minutes.
Why You’ll Love This Recipe
- One-Pan Meal: Everything cooks on a single sheet pan—no extra dishes.
- Bold Flavor: Roasting brings out rich, savory flavors in the sausage and vegetables.
- Quick: Ready in about 30 minutes from start to finish.
- Easy Cleanup: Fewer dishes mean less time cleaning up.
- Customizable: Simple to adapt for keto, gluten-free, or other diets.
This sheet pan sausage and peppers recipe is one I come back to again and again. It’s colorful, comforting, and packed with flavor in every bite. I love how the sausage browns and the vegetables caramelize and turn perfectly tender in the oven. It’s simple, satisfying, and always hits the spot—and I think you’ll love it just as much as I do.
Serve this quick sheet pan meal with buttered cornbread, creamy macaroni salad, fluffy mashed potatoes, or a crisp Italian chopped salad.
Featured Comment
“This was delicious! AND so easy and fast!!! Loved it!”
– Nancy
Ingredients
If you have any ingredients leftover from this sheet pan sausage recipe, check out our Leftover Ingredients Recipe Finder.
- Sausage Options: Use your favorite variety—Kielbasa, Andouille, bratwurst, or turkey sausage. Each adds a different flavor. Leftover sausage can be used in Bangers and Mash, Slow Cooker Chickpeas, Red Beans and Rice, or Chicken Gumbo.
- Vegetables: Red bell pepper and onions are classic, but you can swap or add asparagus, broccoli, cauliflower, zucchini, or summer squash for more variety.
- Olive Oil: I use extra virgin olive oil for its bold flavor and nutrient content. Light olive oil is a good option if you prefer a milder taste.
- Seasonings: Just salt and black pepper to enhance the natural flavors. Adjust to taste.
Recipe Variations
Want to change things up while keeping the ease of a sheet pan meal? Try one of these simple flavor ideas:
- Spicy: Add sliced jalapeños or red pepper flakes before roasting for extra heat.
- Cheesy: Sprinkle shredded Parmesan or mozzarella over the top during the last 5 minutes of roasting.
- Mediterranean: Mix in Kalamata olives, cherry tomatoes, and crumbled feta before roasting.
- Herbed: Toss in fresh rosemary, thyme, or oregano for added flavor and aroma.
- Tropical: Add pineapple chunks or mango slices for a touch of sweetness.
- BBQ Style: Drizzle barbecue sauce over everything before roasting for a smoky, tangy finish.
- Asian-Inspired: Add a splash of soy sauce and sprinkle with sesame seeds. For more heat, mix in a little Sriracha.
Feel free to mix and match—each variation brings a new flavor while keeping the recipe simple.
How To Make Sheet Pan Sausage And Peppers
See the recipe box below for ingredient amounts and full recipe instructions.
To make this easy sheet pan meal, slice your sausage, onions, and peppers, then spread them out on a quarter or half sheet pan. Drizzle with olive oil, season with salt and black pepper, and toss to coat.
Arrange everything in a single layer and bake in a 400°F (200°C) oven for about 20 minutes until the sausage is browned and the vegetables are tender.
Expert Tips
- Line the Pan: Use parchment paper or a silicone baking mat for easy cleanup and to prevent sticking.
- Slice Evenly: Cut sausage and vegetables into similar-sized pieces so they cook evenly.
- Don’t Overcrowd: Spread everything out in a single layer to allow roasting instead of steaming.
- Use Good Sausage: High-quality sausage gives the best flavor—look for options with fewer fillers.
- Know Your Oven: If your oven runs hot or cold, adjust the temperature or check with an oven thermometer.
- Taste Before Serving: After roasting, taste and add more salt or seasoning if needed.
Frequently Asked Questions
Yes, use a larger sheet pan or two pans. Be sure not to overcrowd to allow even roasting.
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or a skillet.
RELATED: Single Serving Comfort Food Recipes
More Small Batch Sheet Pan Meals
Love the ease of sheet pan sausage and peppers? Try these other simple, flavorful small batch recipes:
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:
If you’ve made this quick sheet pan meal, I’d love to hear how it turned out for you. Please rate the recipe and share your thoughts in the comments below.
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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. You can use a red bell pepper, yellow bell pepper, or a mix of both.
- ½ tablespoon olive oil
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
Instructions
- Preheat the oven to 400°F (200°C) and position the rack in the center of the oven. Slice the sausage and place it on a quarter or half sheet pan.
- Add the sliced onions and peppers.
- Drizzle with olive oil, season with salt and black pepper, and toss to coat. Spread everything out in a single layer.
- Bake for 20 minutes, or until the sausage is browned and the vegetables are tender.
Notes
- Line the Pan: Use parchment paper or a silicone baking mat for easy cleanup and to prevent sticking.
- Slice Evenly: Cut sausage and vegetables into similar-sized pieces so they cook evenly.
- Don’t Overcrowd: Spread everything out in a single layer to allow roasting instead of steaming.
- Use Good Sausage: High-quality sausage gives the best flavor—look for options with fewer fillers.
- Know Your Oven: If your oven runs hot or cold, adjust the temperature or check with an oven thermometer.
- Taste Before Serving: After roasting, taste and add more salt or seasoning if needed.
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 made this recipe with Kielbasa and I used red, yellow and orange peppers. The recipe was easy to follow and was absolutely delicious! Will definitely make this recipe again!
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.