Sheet Pan Chicken Sausage and Peppers
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Juicy chicken sausage, sweet shallots, and a simple dash of Italian seasoning make this sheet pan sausage and peppers recipe a quick, healthy, flavorful dinner. Try serving with hoagie rolls, over couscous, or with a bed of your favorite greens.
Sausage and peppers is a classic combo, and while a lot of recipes call for tossing the two together in a skillet, they’re also perfectly suited for sheet pan cooking. Roasting gives the sausages delightfully crisp edges and brings out bell peppers’ natural sweetness. Mix these with naturally sweet, mellow shallots and you have a simple meal with nonetheless incredible flavor.
This is a riff on my popular chicken sausage sheet pan with potatoes, broccoli, and pepper. New twists on tried and true recipes are the best of both worlds: a little variety, still reliable!
Why You’ll Love This Easy Sausage and Peppers
- Flavorful with no fuss. Well-seasoned chicken sausage is such a great shortcut for getting major taste with no hassle.
- Healthy. Chicken sausage is relatively lean and goes great with this pile of veggies.
- Quick and easy. You’ll need about 10 minutes to prep everything, then 20 minutes of hands-off roasting time.
Ingredient Notes
I also love this recipe because the shopping list is so pleasingly short. You’ll need:
How To Make It
- Chop. This is honestly most of the work, but I promise it’s not too bad. 😉
- Season. Toss the veggies and sausage all in one bowl together with a bit of olive oil, salt, pepper, and that lovely Italian seasoning.
- Roast. Spread it all out on a large rimmed sheet pan and roast for 20 minutes or so. Line the pan with parchment paper to make clean-up even easier.
And just like that, another dinner is DONE.
What To Serve With Sausage and Peppers
My personal favorite way to enjoy this meal is over a bed of pearl couscous. These tiny little spheres of pasta are easy to make and fun to eat! Sheet pan sausage and peppers also works well served over regular couscous, or piled into some crusty hoagie rolls for hearty sandwiches.
Limiting carbs? Serve over a bed of arugula or baby kale, or just eat this easy sheet pan on its own!
Craving a saucier version of this dish? Try this saucy skillet with sliced Italian sausage and onions, or, if you prefer sausage crumbles, this quick dish with bulk sausage, peppers, and tomato sauce.
More Easy Sheet Pan Recipes
Love the simplicity of one-and-done sheet pan meals? Save this harvest sheet pan dinner, mini pierogie sheet pan, sheet pan rosemary garlic salmon, honey garlic shrimp and broccoli, and chipotle lime shrimp fajitas for more easy dinner ideas.
Sheet Pan Chicken Sausage and Peppers
Ingredients
- 4 links chicken sausage
- 3 bell peppers any color
- 4 shallots
- 1 and 1/2 Tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 10-12 cranks freshly-cracked black pepper
- fresh parsley, rosemary, or other herbs optional garnish
Instructions
- Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Slice sausages into 1” coins, chop peppers into 1” pieces, and peel and quarter the shallots. Combine these ingredients in a large bowl.4 links chicken sausage, 3 bell peppers, 4 shallots
- Add olive oil, Italian seasoning, salt, and black pepper. Toss well.1 and 1/2 Tablespoons olive oil, 2 teaspoons Italian seasoning, 1 teaspoon kosher salt, 10-12 cranks freshly-cracked black pepper
- Spread the sausage and veggie mixture out on the baking sheet and roast for 18-20 minutes, until the sausage is crisp and the veggies are tender.
- Sprinkle with chopped parsley, rosemary, or other herbs as desired. Serve and enjoy!fresh parsley, rosemary, or other herbs
Notes
- Chicken Sausage. Many brands are widely available; my favorite types to use in a meal like this are Trader Joe’s sun-dried tomato or Aidell’s Italian-style chicken sausage with mozzarella cheese. Of course you can use another type of sausage if you like.
- Bell Peppers: Use any color you like or a mix—I usually prefer to mix at least two colors just to keep it fun to look at!
- Shallots: If you don’t have or like shallots, substitute red onion, sweet onion, or yellow onion, in order of my personal preference.
- Serving Suggestions: We like this over a bed of pearl couscous, regular couscous, or greens. Other good options are pasta, rice, or more roasted veggies.
- Storage/Reheating: Leftovers keep tightly-covered in the fridge for at least 3-4 days. Warm in the microwave as desired.
Yummy. Just wonderful flavor. Served with basmati rice and drizzled with a little balsamic glaze.
I thought this was an excellent and easy meal. I always make a new recipe exactly as directed. I did use a spicy chicken sausage and if you do that cut the salt way down. That is the only change I would make. I served it with basmati rice and sliced tomatoes with burrata, fresh basil, olive oil and balsamic glaze. Family raved!
What’s the best way to reheat? I’m going camping and want to make this before my trip. Can I reheat on stove top?
Yes, that would work fine! I’d suggest adding a splash of water or broth if you have it to avoid sticking. Enjoy!