Sheet Pan Italian Sausage (Printer Friendly)

Juicy Italian sausages paired with roasted bell peppers and zucchini for an effortless flavorful dinner.

# What You Need:

→ Proteins

01 - 4 Italian sausages (mild or spicy), about 12-14 ounces total

→ Vegetables

02 - 2 medium bell peppers (red, yellow, or orange), sliced
03 - 2 medium zucchini, sliced into half-moons
04 - 1 large red onion, cut into wedges
05 - 2 cloves garlic, minced

→ Seasonings & Oils

06 - 3 tablespoons olive oil
07 - 1 teaspoon dried Italian herbs (oregano, basil, thyme blend)
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Garnish

11 - 2 tablespoons fresh basil or parsley, chopped (optional)

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, combine bell peppers, zucchini, onion, and garlic. Drizzle with olive oil, sprinkle with Italian herbs, salt, black pepper, and red pepper flakes. Toss to coat evenly.
03 - Spread the seasoned vegetables evenly across the prepared sheet pan. Arrange Italian sausages on top of the vegetables.
04 - Roast in the preheated oven for 30 minutes, turning sausages and stirring vegetables halfway through, until sausages are cooked through and vegetables are tender and caramelized.
05 - Remove from oven and garnish with fresh basil or parsley if desired. Serve immediately while hot.

# Pro Advice:

01 -
  • It's genuinely foolproof—even when you forget to stir halfway through, the vegetables still come out golden and caramelized.
  • One pan means one cleanup, which honestly might be the best part of any weeknight dinner.
  • The flavors taste like you spent way more effort than you actually did.
02 -
  • Don't skip the halfway stir—I learned this when some vegetables ended up overly browned while others stayed pale, and the texture was inconsistent.
  • If your oven runs hot, check it at the 25-minute mark because sausages can split if they roast too long.
03 -
  • If your sausages are really thick, poke them with a fork before roasting so they cook through more evenly and don't burst.
  • Save the juices at the bottom of the pan—they're liquid gold for drizzling over bread or rice.
Go Back