Sheet Pan Sausage Peppers

I threw this together on a Tuesday night when I had twenty minutes before everyone got home and a fridge full of random peppers. The smell of roasting sausage and caramelized onions filled the kitchen so fast that my neighbor texted asking what I was making. It's become my go-to when I need something that looks impressive but requires almost no effort.

The first time I made this for my kids, they fought over the caramelized onions. I had to start doubling the vegetables just to keep the peace. Now its a weekly request, and I love that I can prep it in the time it takes the oven to heat up.

Ingredients

• Halal chicken or beef sausages: Look for ones with good seasoning already built in, they become the flavor anchor of the whole dish and their juices mingle with the vegetables as everything roasts.
• Bell peppers: Red and yellow turn sweet and soft in the oven, but any color works, just avoid all green unless you like a sharper bite.
• Red onion: Cut into thick wedges so they hold their shape and develop those dark, caramelized edges that everyone fights over.
• Garlic: Minced garlic散 across the vegetables adds little pockets of intense flavor, but watch it doesnt burn on the exposed parts of the pan.
• Olive oil: Use enough to coat everything lightly, it helps the vegetables brown and keeps the sausages from sticking.
• Dried oregano: This is what makes the whole pan smell like an Italian kitchen, earthy and warm.
• Smoked paprika: Just half a teaspoon adds a subtle smoky depth that makes people ask what your secret is.
• Crushed red pepper flakes: Optional, but I always add them for a gentle background heat that builds as you eat.
• Salt and black pepper: Season the vegetables well, they need it to bring out their natural sweetness.
• Fresh parsley: A handful chopped at the end makes everything look vibrant and tastes bright against the rich sausages.

Instructions

Prep the oven and pan:

Preheat to 425°F and line your sheet pan with parchment paper. This temperature is hot enough to caramelize the vegetables without drying out the sausages.

Arrange the vegetables:

Spread the sliced peppers and onion wedges across the pan in a single layer, then scatter the minced garlic over the top. Dont worry about perfection, they'll move around as they roast.

Season everything:

Drizzle the olive oil over the vegetables, then sprinkle the oregano, paprika, red pepper flakes, salt, and black pepper directly on the pan. Toss it all together with your hands to coat evenly, the oil should glisten on every piece.

Add the sausages:

Nestle the sausages right into the vegetables, pushing them down a bit so they make contact with the pan. They'll release their juices as they cook and flavor everything around them.

Roast and turn:

Slide the pan into the oven and roast for 25 to 30 minutes, flipping the sausages and stirring the vegetables halfway through. The sausages should reach 165°F inside and the vegetables should be tender with charred edges.

Finish and serve:

Pull the pan out, scatter fresh parsley over everything, and serve hot. Pile it into rolls, spoon it over rice, or just eat it straight from the pan.

Save

One night I served this to friends who didnt expect much from a sheet pan dinner, and they went quiet for a minute just eating. Someone finally said it tasted like summer in Italy, and I didnt have the heart to tell them it took me less time than ordering takeout.

Choosing Your Sausages

I've tried this with both chicken and beef halal sausages, and honestly both work beautifully. Chicken sausages are a bit leaner and let the vegetable flavors shine, while beef sausages bring a richer, heartier taste that feels more filling. If you can find spicy halal sausages, grab them, the extra heat plays perfectly with the sweet peppers.

Making It Your Own

This recipe is forgiving and loves additions. I've tossed in halved cherry tomatoes, thick mushroom slices, and even chunks of zucchini, all of them roast beautifully alongside the peppers. Sometimes I add a splash of balsamic vinegar in the last five minutes for a tangy glaze, or squeeze fresh lemon over everything right before serving.

Serving and Storing

We love stuffing this into warm halal sandwich rolls with a smear of mustard, but it's just as good over fluffy rice or even tossed with pasta. Leftovers keep in the fridge for up to three days and reheat surprisingly well in a hot skillet, the vegetables get even more caramelized the second time around.

• Reheat leftovers in a skillet over medium heat to crisp up the sausages again.
• Try adding a fried egg on top for breakfast, the runny yolk mixes with the vegetables perfectly.
• If you meal prep, store the sausages and vegetables separately so nothing gets soggy.

Save

This dish reminds me that the best meals dont need a long ingredient list or fancy techniques, just good flavors and high heat. I hope it becomes one of those recipes you turn to on busy nights when you still want something that feels like home.

Recipe FAQs

→ What type of sausages work best?

Halal chicken or beef sausages are ideal, providing both flavor and compliance with dietary needs.

→ Can I add other vegetables to the dish?

Yes, sliced mushrooms or cherry tomatoes make excellent additions for extra flavor and color.

→ What oven temperature is recommended?

Roast the sausages and vegetables at 425°F (220°C) for 25–30 minutes for perfect caramelization.

→ How should this dish be served?

Serve hot with chopped fresh parsley and either halal sandwich rolls or cooked rice for a complete meal.

→ How can I adjust the spice level?

Use spicy halal sausages or increase crushed red pepper flakes to add extra heat.