Go Back

Sheet Pan Sausage Peppers and Onions

This Sheet Pan Sausage Peppers and Onions recipe combines crispy, slightly caramelized veggies and juicy halal sausage into one delicious, effortless meal, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound halal sausage (Italian turkey or chicken sausage) Choose your preferred type of halal sausage.
  • 2 pieces bell peppers (any colors you prefer) You can use any color for the peppers.
  • 1 large onion Use a large onion for better flavor.
  • 2 tablespoons olive oil For drizzling over the veggies and sausage.
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning (optional) For added flavor.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Slice the bell peppers and onion into thin strips.
  3. Line a baking sheet with parchment paper.
  4. Cut the halal sausages into bite-sized pieces and scatter them on the pan with the veggies.
  5. Drizzle the olive oil over the sausage and veggies, and sprinkle with salt, pepper, garlic powder, and Italian seasoning if desired.
  6. Toss everything until evenly coated.
Cooking
  1. Place the pan in the preheated oven.
  2. Roast for 25–30 minutes, or until the sausage is browned and the veggies are tender.
  3. Stir halfway through cooking to ensure even roasting.
Serving
  1. Remove from the oven and let it cool for a couple of minutes before serving.
  2. Enjoy this dish on its own or over rice for a heartier meal.

Notes

If you have leftovers, they store well in the refrigerator for up to 3-4 days in an airtight container. To reheat, microwave for a minute or two or bake at 350°F (175°C) for 10 minutes. You can also freeze it for up to 2-3 months. Thaw in the refrigerator overnight before reheating.