Sheet-Pan Sausage and Peppers with Balsamic Onions
Sausage links and peppers roasted on one pan until the skins split and the edges char — no skillet, no separate steps, rolls optional.
- Serves
- 4
- Prep
- 15 min
- Cook
- 40 min
- Written
Method
-
Heat the oven to 425°F.
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Toss the peppers and onion directly on a sheet pan with half the olive oil, the balsamic vinegar, garlic, oregano, salt, and pepper, then spread into a single layer.
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Nestle the sausage links among the vegetables and brush with the remaining olive oil.
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Roast, turning the sausages once, until they’re deeply browned and the peppers have charred at the edges, 35 to 40 minutes.
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Split a sausage at the thickest point to check the center runs clear with no pink — give it another 5 minutes if it doesn’t.
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Rest for 5 minutes, then pile onto the rolls, spooning the pan juices and vegetables over the top.
Notes
The sausages and vegetables finish in the same window, which is the whole reason this works as a sheet pan and not a skillet — nobody’s babysitting two pans on different clocks. Give the peppers and onion a head start only if your pan is crowded; otherwise everything goes in together.
Skip the rolls and this spoons well over polenta or rice instead, and the pan juices are worth scraping up either way. Leftovers chop down small and fold into a bowl of pasta with a splash of the drippings the next day.