Sheet Pan Sausage and Peppers
After a girlfriend raved about Ina Garten’s easy, comforting Sheet Pan Sausage and Peppers, I knew it was destined to be on our menu!
Bursting with flavor, this Sausage and Peppers Recipe is cooked in the oven instead of the stovetop, minimizing the mess that comes with classic skillet Italian Sausage and Peppers. Plus, roasting the vegetables concentrates their deliciousness.
Why You’ll Love this Sheet Pan Recipe
- If your family loves sausage, they’ll be instant fans of this recipe!
- Making a meal on a sheet pan is super easy. Plus, it’s a breeze to clean up.
- It can be served on a plate or made into sandwiches. Just pick up some buns and you’re set.
I was late to the sausage and peppers bandwagon, but once I made a batch and served it to my family on soft buns, we were all sold. This was not a typical dinner in my childhood home in Iowa, though I know my dad would have been on board as much as my family was!
This version of sausage peppers and onions comes from Ina Garten’s newest cookbook, Modern Comfort Food (affiliate link). Her novel method involves roasting the vegetables in a roasting pan at the same time as cooking the sausages on a sheet pan. Our grown sons showed up for dinner and everyone inhaled their dinner!
How to Make Sausage and Peppers
The method depends on whether you make a skillet version or a sheet pan version. My skillet version involves cooking sliced sausages first, then sauteing the peppers, garlic, onions along with tomatoes and seasonings. These two are combined and served in lobster roll buns with Provolone. For a roasted version, here is the rundown:
- Put all the vegetables in a roasting pan and the sausages on a sheet pan. Add oil and seasonings as directed.
- Roast as directed.
- Add the sausages to the vegetable mixture along with the tomatoes and wine and continue roasting, turning the sausages as needed to encourage browning.
- Taste and adjust seasonings. Sprinkle with fresh basil if desired.
- Serve with crusty bread or in buns with a slice or two of melty cheese like Provolone or Mozzarella if desired.
History of Italian Sausage and Peppers
Developed by Italian Americans and first served in 1927, sausage and peppers are frequently on the menu for the Feast of San Gennaro and many Italian festivals. It’s the “national” dish of Southern Italian immigrants.
What to serve with this Sheet Pan Sausage and Peppers Recipe
This entree comes with a melange of vegetables, so a loaf of crusty bread plus a green salad would round out the meal. Here are some tasty suggestions:
- No-Knead Bread
- Best Caesar Salad
- Citrus Spinach Salad
- Spinach, Strawberry, Pomegranate and Feta Salad
- Chocolate Tiramisu
- More of the Best Salad Recipes
- 2 large yellow onions, cut into 1/2-inch wedges
- 4 bell peppers, yellow, orange, red or a combination (seeds and ribs removed), cut into 1/2-inch strips
- 2 poblano peppers (seeds and ribs removed), cut into 1/4-inch strips
- 6 medium cloves of garlic, minced
- 1 teaspoon dried oregano
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 6 tablespoons olive oil, divided
- 2 pounds mild Italian sausage links
- 2 cups grape tomatoes
- 1/3 cup dry white wine
- Chopped or julienned fresh basil to garnish
- Grated Parmesan, to serve
- Hot dog buns or lobster rolls to serve, optional
- Preheat oven to 400°.
- Spread onions, peppers, and garlic across a large sheet pan. Sprinkle with oregano, salt, and pepper, then toss with 4 tablespoons of olive oil.
- On another sheet pan or shallow roasting pan, add the sausage links. Drizzle with 2 tablespoons of olive oil.
- Roast for 20 minutes.
- Next, mix the vegetables with the sausage, add the tomatoes and the wine. Roast 25-30 minutes, turning the sausage once or twice so they brown.
- Garnish with basil. Serve with Parmesan or in buns.
Recipe adapted from Ina Garten.
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Amount Per Serving: Calories: 626Total Fat: 45gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 82mgSodium: 1542mgCarbohydrates: 25gFiber: 3gSugar: 9gProtein: 30g
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