Sheet Pan Sausage and Peppers

Close up of a sheet pan with baked sausage and peppers.

5 from 1 reviews

This recipe for classic Italian sausage and peppers is made easier and even better by roasting the whole thing on a sheet pan! Easy prep, easy cleanup.


  • 2 medium-large bell peppers, any color, cored and thinly sliced
  • 1-2 jalapeños, thinly sliced (optional)
  • 1 large yellow or sweet onion, thinly sliced
  • 2-3 cloves garlic, very thinly sliced
  • 1 teaspoon fennel seeds (optional)
  • salt and pepper to taste
  • 3 tablespoons olive oil
  • 1 1/2 lbs Italian sausage, hot or sweet, cut into 4-inch pieces
  • Italian flat leaf parsley, leaves only, for garnish (optional)
  • rolls or Italian bread for serving (optional)


  1. Preheat the oven to 425 degrees.
  2. Combine bell peppers, jalapeños (if using), onion, garlic, and fennel seeds (if using) on a large sheet pan. Season generously with salt and pepper, then drizzle with olive oil and mix to combine.
  3. Roast for 20 minutes, then use a spatula to mix the vegetables around. Roast for another 20 minutes, or until very soft and caramelized around the edges (it may take a little longer).
  4. Arrange the sausage over top, then roast for another 8-10 minutes, or until cooked through. Place the pan on the top rack of the oven and switch the broiler on to high. Keep a close eye on it and remove as soon as the sausage browns.
  5. Sprinkle with parsley and serve as-is or with rolls to make sandwiches.


  • If doubling or tripling for a crowd, be sure to use separate sheet pans for each batch. Combining too many ingredients on one pan will cause them to steam rather than caramelize.


Keywords: dinner, sausage, peppers, Italian, sheet pan, keto, Paleo, easy