If you're looking for a simple and delicious dinner idea, This sheet pan sausage and vegetables recipe might be up your alley! This recipe is sure to be a crowd-pleaser!
This dish is flavorful and packed with nutrients, featuring savory Italian sausage links and a colorful mix of bell peppers and onions.
Plus, it's easy to make and can be ready quickly, making it a perfect choice for busy weeknights.
How to Make Sausage and Vegetables
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 450 degrees F. Toast the rolls on a sheet pan for 5 minutes. Set aside. Lower the oven temperature to 425 degrees F. Line a rimmed baking sheet with parchment paper.
Spread the peppers and onions on the sheet pan. Drizzle with olive oil, sprinkle with salt, garlic, and pepper, and toss. Nestle the sausages in and around the vegetables.
Bake until the onions are translucent and tender, the peppers are soft and charred in spots, and the sausage is completely cooked, about 25 to 30 minutes, turning the vegetables halfway through cooking.
Spread each roll with Mayo, then place the sausage and vegetables. Drizzle ketchup and mustard on top, or serve it on the side if desired. Enjoy!
Related Recipes:
- Sausage
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- Sausage and Herb Stuffing
- Sausage Breakfast Burritos
- Italian Sausage
📖 Recipe
Easy Sheet Pan Sausage and Vegetables
Ingredients
- 6 hot or sweet Italian sausage links
- 1 large red , yellow, and/or orange bell pepper,
- stemmed , seeded, and thinly sliced
- 1 large green bell pepper , stemmed, seeded, and thinly sliced
- 1 large red or yellow onion , halved and thinly sliced
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon Kosher salt , to taste
- ½ teaspoon ground black pepper , to taste
- ¼ teaspoon granulated garlic
To Assemble the Sausage and Vegetables:
- 6 hoagie rolls
- mayonnaise
- ketchup
- mustard
Instructions
- Preheat the oven to 450 degrees F. Toast the rolls on a sheet pan for 5 minutes. Set aside. Lower the oven temperature to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- Spread the peppers and onions on the sheet pan. Drizzle with olive oil, sprinkle with salt, garlic, and pepper, and toss. Nestle the sausages in and around the vegetables.
- Bake until the onions are translucent and tender, the peppers are soft and charred in spots, and the sausage is completely cooked through, about 25 to 30 minutes, turning the vegetables halfway through cooking.
To Assemble the Sausage and Vegetables:
- Spread each roll with Mayo, then place the sausage and vegetables. Drizzle ketchup and mustard on top, if desired, or serve it on the side. Enjoy!
Notes
- To store: Let them cool to room temperature first. Then, transfer the leftovers to an airtight container and refrigerate for up to three days. If you have leftover sausage links, it's best to store them separately from the vegetables to prevent them from becoming too soggy.
- To reheat: Preheat your oven to 350°F (175°C) and transfer the desired leftover amount to a baking dish or sheet pan. Cover the dish with foil or a lid and bake for 10-15 minutes or until heated.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
