Sheet Pan Sausage and Peppers

This is the perfect sheet pan dinner. Full of flavor with very little effort or cleanup required. The oven does the work; you just have to toss everything together and serve with a piece of warm, crusty bread.

What You'll Need

Serves 4. Prep: 15 minutes. Cook: 30 minutes.

• 1 lb Italian sausage links (mild or hot), sliced into 1-inch pieces
• 2 bell peppers (a mix of colors), sliced into strips
• 1 red onion, sliced into wedges
• 3 tablespoons olive oil, divided
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• Salt and black pepper
• ¼ cup grated parmesan, plus more for serving
• Fresh basil or parsley, torn or chopped, for serving
• Toasted bread, for serving

How to Make It

1. Roast the sausage and vegetables. Preheat the oven to 425°F. On a large sheet pan, toss the sausage, bell peppers, and red onion with 2 tablespoons olive oil, oregano, garlic powder, salt, and pepper. Spread everything in a single layer — crowding the pan is what keeps vegetables from browning. Roast for 25 to 30 minutes, stirring once halfway through, until the sausage is cooked through and the peppers have some char at the edges.

2. Finish and serve. Taste for salt and pepper, top with fresh basil or parsley, and serve with extra parmesan at the table.

A Few Notes

Don't skip scraping the drippings off the sheet pan — that's where the roasted flavor actually lives, and it does more for the dish than any extra seasoning would.

This is an easy one to double for a bigger group; use two sheet pans instead of crowding one, since the char on the peppers is worth protecting. It also holds up well as leftovers, reheated with a splash of water or broth to bring the sauce back to life.