Sheet Pan Italian Sausage with Peppers and Zucchini (Printable)

Juicy Italian sausages roasted with sweet peppers and zucchini on one sheet pan for an easy, satisfying meal.

# Components:

→ Proteins

01 - 4 Italian sausages (mild or spicy), approximately 12 to 14 ounces total

→ Vegetables

02 - 2 medium bell peppers (red, yellow, or orange), sliced
03 - 2 medium zucchini, sliced into half-moons
04 - 1 large red onion, cut into wedges
05 - 2 cloves garlic, minced

→ Seasonings and Oils

06 - 3 tablespoons olive oil
07 - 1 teaspoon dried Italian herbs (oregano, basil, thyme blend)
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Garnish

11 - 2 tablespoons fresh basil or parsley, chopped (optional)

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for convenient cleanup.
02 - In a large bowl, combine bell peppers, zucchini, onion, and garlic. Drizzle with olive oil, sprinkle with Italian herbs, salt, black pepper, and red pepper flakes. Toss thoroughly to coat evenly.
03 - Spread seasoned vegetables evenly across the prepared sheet pan. Position Italian sausages on top of the vegetables.
04 - Roast in the preheated oven for 30 minutes, turning sausages and stirring vegetables halfway through, until sausages are cooked through and vegetables are tender with caramelized edges.
05 - Remove from oven and garnish with fresh basil or parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • Everything happens on one pan, which means cleanup is barely a blip in your evening.
  • The vegetables caramelize while the sausages cook, creating this natural depth of flavor that feels almost like cheating.
  • It's flexible enough for weeknight dinners but impressive enough to set in front of guests without apology.
02 -
  • Don't crowd the pan—if your vegetables are piled high, they'll steam instead of caramelize, and you'll lose that golden, slightly crispy texture that makes this dish sing.
  • Turning the sausages halfway through keeps them from browning unevenly on one side and prevents that tough, overcooked exterior.
  • Taste the vegetables before serving; sometimes they need a pinch more salt than you'd expect because roasting concentrates flavors.
03 -
  • Pat your sausages dry before arranging them on the pan—moisture is the enemy of browning, and you want that golden crust.
  • Cut all your vegetables roughly the same size so they finish cooking at the same moment, rather than some being tender while others are still firm.
  • If your oven runs hot, start checking at 25 minutes; every oven has its own personality, and you want to catch things just before they tip into overdone.
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