Italian Sausage Sheet Pan Dinner
Sweet Italian sausage cut into pieces and baked in the oven with peppers, sweet, onion, and extra virgin olive oil. A simple sheet pan dinner recipe.
Servings: 4 servings
Calories: 500kcal
Cost: $$
Equipment
- 9x13 baking pan or large rimmed sheet pan
Ingredients
- 5 links sweet Italian Sausage cut into 1-inch pieces
- 3 bell peppers roughly chopped
- 2 large sweet onions roughly chopped
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
Instructions
- Prepare the Oven: Preheat your oven to 375°F.
Assemble the Blueprint:
- Place the roughly chopped peppers and onions evenly in the baking pan. Layer the sausage pieces on top of the vegetables.
- Drizzle the extra virgin olive oil over everything and season with salt and pepper.
The Steam Phase:
- Cover the pan tightly with foil. Bake at 375°F for 20 minutes. This traps the moisture, ensuring the sausage stays juicy and the onions become sweet and translucent.
The Sear Phase:
- Remove the foil and give everything a good mix. Bake uncovered for an additional 10 minutes.
- This is where you get those beautiful "browned bits" and the peppers reach that perfect, tender-crisp texture.
How To Serve Italian Sausage Sheet Pan Dinner:
- For a cozy, traditional meal, serve this over a bed of pasta or roasted potatoes.
- For a lighter, healthier option, it’s just as satisfying served on its own. And as always, if you’re still hungry, have some salad.
Notes
Invent Your Recipe:
The beauty of this sheet pan dinner is that it is a base recipe. I love to change it up depending on what I have in the pantry or what’s growing in the garden. Here are a few ways you can pivot this dish to create a whole new eating experience:
• The Protein Pivot: If you want a bit of heat, swap the sweet Italian sausage for hot Italian sausage. You can also use turkey sausage or even chicken sausage for a leaner "starting lineup." If you're using pre-cooked smoked sausage, you can skip the foil phase and roast uncovered for the full 30 minutes.
• The Vegetable Foundation: Bell peppers and onions are the traditional choice, but don't stop there. I’ve "invented" versions of this using zucchini, eggplant, or broccoli florets. If you have some sweet potatoes or red potatoes, cube them small (about ½ inch) and toss them in. Just keep in mind that heartier root vegetables might need an extra 5–10 minutes under the foil to get tender.
• Aromatic Additions: My mom always had garlic in the house, so I often toss in 4–5 sliced garlic cloves with the peppers. You can also add a tablespoon of dried oregano or Italian seasoning to the olive oil for an extra layer of herbal flavor.
• The Finishing Touch: To brighten the dish right before serving, drizzle a tablespoon of balsamic vinegar over the pan. The acidity cuts through the richness of the sausage perfectly. If you like it spicy, a pinch of crushed red pepper flakes goes a long way.
Nutrition
Calories: 500kcal
