Easy Baked Italian Sausage and Peppers
This classic baked Italian sausage and peppers recipe is made even better by roasting Italian sausage, sweet peppers and onions on a sheet pan so they're browned, caramelized, buttery and delicious. Easy prep and clean up!
Servings: 4 Servings
Calories: 728kcal
Ingredients
- 2 bell peppers any color, medium-large size, cored and thinly sliced
- 1-2 jalapeños thinly sliced (optional)
- 1 yellow or sweet onion large, thinly sliced
- 2-3 cloves garlic very thinly sliced
- 1 teaspoon fennel seeds (optional)
- salt and pepper to taste
- 3 tablespoons olive oil
- 1½ 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)
Instructions
- Preheat the oven to 425 ℉.
- Combine peppers, 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.
- Roast the vegetables for 20 minutes, then toss them around with a spatula. Roast for another 20 minutes or until very soft and caramelized around the edges.
- Arrange the sausage over top of the vegetables, then roast for another 8-10 minutes, or until cooked through to an internal temperature of 160 ℉ for pork sausage or 165 ℉ if using chicken sausage.
- 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 the pan as soon as the sausage browns. Sprinkle with parsley and serve as-is or with rolls to make sandwiches.
Notes
- If you’re doubling or tripling this recipe for a crowd, use separate sheet pans for each batch. Overcrowding the ingredients in one pan will cause them to steam rather than caramelize.
- Depending on how hot your oven runs, you may need to add the sausage earlier to avoid burning the vegetables before the sausage is cooked through. Check the vegetables after 30 minutes (halfway through the second half of baking). If they’re already starting to char on the edges, add the sausage at this time instead of waiting another 10 minutes.
- For extra easy cleanup, line your sheet pan with parchment paper!
- You can make this even easier for weeknight dinners by having the peppers and onions pre-chopped and ready. Once sliced, store them in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 728kcal | Carbohydrates: 12g | Protein: 26g | Fat: 64g | Saturated Fat: 21g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 32g | Cholesterol: 129mg | Sodium: 1316mg | Potassium: 676mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1928IU | Vitamin C: 84mg | Calcium: 61mg | Iron: 3mg
