I’ve been addicted to super simple sheet pan dinners lately, mainly because I’m kind of lazy to cook something time-consuming and extravagant these days. The warmer it gets outside the less time I want to spend in the kitchen. I’m just not feeling it, ya know? In case you’ve fallen behind on the times though, let me give you a friendly reminder, these Mediterranean Roasted Chicken Thighs and Sheet Pan Roasted Jambalaya were the last two sheet pan dinners I shared on the blog, and you guys really seem to like them so I decided to add another rendition to the rotation. It’ll give us a chance to build up an arsenal of super easy-to-make dinner recipes. We all need them.
This Sheet Pan Roasted Sausage and Peppers is beyond simple. I’m almost too embarrassed to post it because it kind of doesn’t require a recipe, but whenever I feel like this might be the case I talk myself out of it because I feel like maybe someone out there really does need this recipe?! I know my mom and sister are always asking me how to make this dish, so if nothing else, it’ll help them out! I hope it helps you out as well, when you don’t know what to make for dinner and want something stress-free, this is the way to go. Let’s all Cheers to the Weekend!
Let’s start by tossing together the veggies (onion, red bell pepper, yellow bell pepper, zucchini and summer squash) on a heavy duty baking sheet with olive oil, salt, pepper and a bit of grainy mustard. Toss until evenly combined and then give the pan a shake to ensure that the veggies are in a single layer. Then arrange the sausages on top of the veggies.
**Note: You can use a mild or hot Italian sausage, depending on what you prefer. Or you can also make these with bratwursts or chicken sausages!**
Roast in a preheated 425 degrees F oven until the veggies have softened and the sausages are golden brown and crispy, about 20 to 25 minutes. Give the veggies a slight toss halfway through cooking. You can flip the sausages over halfway through cooking as well, if you’d like, but it’s not really necessary.
**Note: It’s really important to use a good sturdy pro baking sheet for this. You don’t want to use a basic cookie sheet because it’ll warp in the super hot oven. I like this one from amazon!
Once it’s done, garnish the top with parsley and serve with spicy grainy mustard on the side for dipping and some pita bread for wrapping.
**Tip: You can also get some nice bakery rolls, slice the sausages into pieces, after they’ve cooked and make sausage and pepper sausages with mustard. That would be great as well.**
What I tell you? It’s the easiest recipe in the world…I think it might be the easiest recipe I have on the blog at this point. I like to eat this with roasted rosemary potatoes (baked in the oven) on the side or a simple salad. Leftovers are great the next day in a sandwich.
If you make this recipe, along with any other recipe from the site, be sure to snap a picture and share it on Instagram or Facebook and tag me and hashtag it with #CandidAppetite or #TheCandidAppetite. Once you start making these Cheers to the Weekend recipes, be sure to also tag it with #TCAweekend! I’ll be monitoring it all closely and share my favorites throughout! Happy Cooking!
- 1 medium red onion, sliced
- 2 medium zucchini, sliced
- 2 medium summer squash, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon grainy mustard, plus more for serving
- 8 hot or milk Italian sausage links
- ¼ cup chopped fresh Italian parsley
- pita bread, for serving
- Preheat oven to 425 degrees F.
- Toss the onion, zucchini, squash, and bell peppers with olive oil, salt, pepper, and 1 tablespoon mustard on a large heavy duty baking sheet, until evenly combined. Give the baking sheet a shake to ensure all the vegetables are in a single layer. Arrange the sausages on top of the veggies.
- Roast until the veggies are tender and the sausages are golden brown and crispy, about 20 to 25 minutes. Give the veggies a light toss halfway through cooking. If the vegetables are releasing a lot of liquid in the pan, during baking, just drain off and return the pan to the oven.
- Garnish with fresh parsley on top, and serve with grainy mustard on the side for dipping and pita bread for wrapping. Enjoy!