Sheet Pan Sausage and Peppers

How to Make Sheet Pan Sausage and Peppers

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1. Heat the oven to 220°C / 425°F with a large rimmed baking tray inside.

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2. Toss the peppers, onions and garlic with the oil, oregano, salt and pepper.

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3. Carefully spread the vegetables over the hot tray and nestle the sausages among them.

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4. Roast 20 minutes, then turn the sausages and stir the vegetables.

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5. Roast 12 to 15 minutes more, until the sausages are browned and cooked through and the vegetables are soft and charred at the edges.

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6. Drizzle with the balsamic vinegar, squeeze the soft garlic out of its skins into the pan juices and scatter with basil.

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7. Serve in crusty rolls or on their own.

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Tips for Making Sheet Pan Sausage and Peppers

• Use a big tray and do not crowd it. Steam makes grey sausages.
• Leave the garlic in its skins so it turns sweet and soft instead of burning.
• Finish with balsamic. It brings out the sweetness of the peppers.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve with Sheet Pan Sausage and Peppers

• Crusty rolls
• Polenta
• A light red such as Chianti

Storing & Reheating Sheet Pan Sausage and Peppers

Refrigerate up to 4 days and reheat at 190°C for 12 minutes. Freeze cooked sausages for 2 months.

Sheet Pan Sausage and Peppers FAQ: Common Questions

Sheet Pan Sausage and Peppers Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.