Sheet-Pan Sausage With Peppers and Tomatoes Recipe (2024)

We make an even more simple version of this and everyone loves it. Sausages (I prefer them sliced), mixed bell peppers and just a little olive oil— roast in the oven and serve over pasta, rice or cauliflower rice. It’s a weekday lifesaver as it’s 30 minutes to dinner or even less.

I used all the ingredients in the recipe but added a teaspoon dried oregano, half teaspoon paprika and green onions. I broiled for ten minutes then added capers, kalamata olives and sliced lemons and broiled for additional seven minutes. I sliced the sausages and tossed everything with big round pasta noodles called Mezzi Paccheri and parmesan cheese. This recipe is very versatile. You could use andouille sausage, or southwest sausage and adjust seasoning and vegetables to your preference.

This meal was delicious and easy to prepare! A few notes/substitutions:Chicken Italian sausage is a healthier alternative and does not dry outBake at 425 for 30 min rather than broil, flip sausage halfway thru. Everything gets nicely browned/carmelized without getting burnedRoll some fresh basil leaves and slice, sprinkle over the top before cooking for added flavor

Excellent! Hit the mark for an easy family dinner. Lined sheet pan with foil to reduce clean up.

The recipe sounded great, but I’d just cleaned my oven and didn’t relish broiling raw sausages. This recipe translates easily to a large skillet. Precook sausage in boiling water until just done. Let cool and slice into coins. In the skillet, sauté the peppers and shallots in two tablespoons of olive oil until they start to brown. Add the tomatoes and continue cooking until they begin releasing their juices. Add the sausage coins and cook until warm. Top with crumbled feta. Enjoy.

I've concocted something similar on the outdoor grill. Ingredients vary, depending upon the season. And it cries out for a bun on which to heap it all.

There was A LOT of smoke when I cooked this dish under the broiler. I would caution people who do not have a robust vent to perhaps do most of the cooking either on the stove of in a heated oven, and finish everything off under the broiler for crispiness. The flavors were very tasty. I added some sautéd kale with garlic and two fried eggs to the leftovers today for my lunch. Delicious!

Pork sausage when I feeling indulgent; chicken sausage when I am not. 410 degrees? Not sure, I think my oven is off; line a roasting pan with parchment and begin with cubed Yukon Golds and sweet potatoes tossed with a little olive oil and salt....about 20 minutes later, I flip the potatoes and add sausages, peppers and an onion or shallots...another 20 or 30. We then spoon the whole mess over a bed of dark kale or chard. Leftovers with eggs the next a.m. Pork sausage drippings: ahhh.

Made this with Beyond Meat’s Italian Sausage sliced into coins. Excellent!

Bake in a convection oven at 450; after 15 minutes, stir everything and turn sausages over. Return to oven for 12 more minutes. Perfect!

Worked beautifully with Field Roast Italian sausages, which are hot, sweet and vegan. My broiler scares me, so I roasted on high.

Thank you for this simple, fun and delicious recipe. To make it a little healthier I used plant-based sausages (from Beyond Meat). I broiled the tomatoes, peppers, garlic and shallots with olive oil until they just started to char (in my oven about 8 minutes), then I added the sausage (sliced), olives, feta, and pine nuts and broiled for 5 more mins. I'll definitely be making this one again and again.

This was delicious and easy. Perhaps a Wolf or Viking stove would get this done in 15 minutes but I have a humble GE range with a gas broiler. Closer to 30 minutes broiling at 6” distance did the job.

Took a bit of everyone’s advice, roasted at 400 for about 10 min. Then broiled (about 8 in) for about 5 min, flipped everything over, added a bit of feta and slices of lemon and broiled for another 3 min. Topped with chopped parsley. Ate with bread. This one is a keeper.

I think that this recipe is intended to take on a whole new note compared to the basic roasted sausages and peppers. The high heat of the broiler and the addition of the tomatoes will caramelize with the peppers and shallots and create a sauce. I think it sounds lovely, and just as simple (or more so without slicing the sausages!), and I love the idea of mopping up all those lovely juices with a good hearty bread. I love my standard quick meals, but always appreciate a new take like this!

Reduced to 2 tbs olive oil No broiler- used convection roast 400 for first half then 500 for second have to crisp sausage a bit.

Easy and delicious. Used chicken/feta sausages, added Italian seasoning and a leftover zucchini half, cooked the veggies at 425 for 15 minutes while I parboiled the sausage and then put it all under the broiler for 10 minutes more (turning the sausage halfway through.) Served over rice. Very high tastiness to easiness ratio. In the rotation it goes.

Nothing wonderful but very easy. I used a large onion too, and for my taste I'll use much more garlic and shallot next time. Needs a little acid - might put Dijon in the oil before tossing.

This has become a basic part of my repertoire. Variations have included different kinds of sausage, different herb mixtures, etc. it does tend to be smoky, so I always make sure the vent fan is on!

Broiled sausages seperatelyRoast veggies at 200C

As have many others, I’ve cooked versions of this over the years, usually stovetop, and always with sliced onion too, and oregano. Having tried this one under the broiler, I am back to roasting at 425 degrees, then broiling at the end.

Outstanding! So easy and so much great flavor. Delicious as written but such a great foundation for changing ingredients and flavor profiles. Thank you Ali Slagle for the recipe!

Could be good on a toasted roll with Provolone?

Easy and delicious but 1 lbs of sausage is not nearly enough for my family of four. Increased to 1.5 lbs (could even go to 2 lbs) and it was just enough for all, with some veggies left over. Served with buttery rice. Total winner.

Thanks to reviewers who suggested chicken & sausage, otherwise duevto cardiacissues, we would have skipped it. Tried chicken for him & plant for me. Decided to convection roast at hi temp & added broccolini & white beans. All was good, except I overcooked vegan sausage, but will definitely try again. Thanks for a great recipe and the helpful reviews & suggestions.

I loved the grape/cherry tomatoes in this dish and the garlic! I added chopped zucchini which added nutrition and some different textures and flavor. I baked on convection at 425 for 15 minutes, stirred and then another 15 mins.

This is very easy recipe that is infinitely adaptable. Has become my go to when have unexpected company or just a weeknight meal. I have added crumbled feta during the last few minutes. In addition, I toss some baby arugula in a homemade vinaigrette and put on top when I pull out of the broiler. Makes a complete meal with some crusty bread. PS, line the tray with parchment for easy cleanup.

I love this meal and make it quite often but have found that it’s not quite substantial enough on its own for me. I love to serve it over some cheesy polenta or in a bun to give it a bit more bulk. This would also be great to make as the main with some sides!

I didn't have Italian Sausage so used Kielbasa, & it was a good substitute. With the juice from the tomatoes, three tbs of olive oil seemed a lot.

3 bell peppers! will look like a lot. salt well. if broiling only use “high” setting— 10-15 works for that