Easiest meal ever, coming right up.
This sheet pan smoked sausage and peppers is my go-to quick dinner. It’s requested all the time because the prep takes only minutes and the oven does the rest. The flavors are fantastic, even if it isn’t the most photogenic meal.
I usually use smoked turkey sausage, which we prefer, but any sausage you like will work. Slice the links lengthwise, brush with a bit of BBQ sauce if you like, and roast them alongside bell peppers and red onion. It’s simple, satisfying, and perfect for weeknights.
This dish is extremely versatile. You can serve it straight from the pan for a low-effort meal, or pair it with rice, quinoa, or roasted potatoes. I often serve it over brown jasmine rice and mix the pan juices into the rice for extra flavor.
Another favorite is turning the roasted sausage and peppers into sandwiches. Toasted buns with a slice of sharp cheddar or a smear of beer cheese take it from weeknight dinner to indulgent treat. We once paired these peppers and sausage with pretzel rolls and beer cheese and it was a revelation—delicious, though definitely richer.
Whether you keep it light or make it a splurge, this recipe is one of our reliable weeknight meals. It’s quick to prepare, feeds a crowd, and works well as leftover lunches the next day.
Sheet Pan Smoked Sausage and Peppers
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Ingredients
- 2 smoked turkey sausage links 12 to 15 ounces total, sliced in half length wise
- 1/4 cup your favorite BBQ sauce
- 1 red bell pepper sliced or chopped
- 1 orange bell pepper sliced or chopped
- 1/2 red onion sliced
- 1 1/2 tablespoons olive oil
- 1 tablespoon balsamic glaze
- 2 garlic cloves minced
- pinch salt and pepper
- 2 tablespoons fresh oregano
Instructions
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Preheat the oven to 425 degrees F. Spray a baking sheet with nonstick spray or brush with olive oil.
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Slice the smoked turkey sausage lengthwise and brush the open sides with BBQ sauce. Cut into roughly 2-inch pieces.
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Place the peppers and onions on the baking sheet. Toss with olive oil, balsamic glaze, minced garlic, salt and pepper. Add the sausage pieces on the sheet.
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Roast for 25 to 30 minutes, until the vegetables begin to caramelize and the sausage turns golden. Remove from the oven, sprinkle with fresh oregano, and serve immediately.
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