Sheet Pan Italian Sausage with Peppers and Zucchini (Printable)

Juicy sausages roasted with peppers and zucchini on one pan for an easy, flavorful meal.

# What You Need:

→ 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 extra virgin olive oil
07 - 1 teaspoon dried Italian herbs blend
08 - 1/2 teaspoon kosher 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

# How-To Steps:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil for simplified cleanup.
02 - In a large mixing 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 all vegetables evenly.
03 - Spread seasoned vegetables in an even layer across the prepared sheet pan. Position Italian sausages on top of the vegetables.
04 - Roast in the preheated oven for 30 minutes. Midway through cooking, turn sausages and stir vegetables to ensure even browning. Continue 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. Transfer to serving platter and serve immediately while hot.

# Expert Suggestions:

01 -
  • Honest to goodness, everything cooks on one pan, which means minimal cleanup and maximum time doing literally anything else.
  • The vegetables get this caramelized sweetness while the sausages stay juicy, and somehow they make each other taste even better.
  • You can have dinner on the table in forty-five minutes flat, no stress, no fussing with multiple pots.
02 -
  • Don't overcrowd your pan or your vegetables will steam instead of roast—use two sheet pans if you need to, because the difference between steamed and caramelized vegetables is everything.
  • Flip those sausages halfway through; they'll brown more evenly and cook more reliably, and you'll avoid that one side that's somehow still slightly pink.
03 -
  • Buy sausages from a butcher counter if you can—they're often fresher and have better casings that don't burst during cooking, plus the butcher usually has opinions about which ones roast best.
  • Don't feel locked into the vegetables I've listed; anything that roasts well—like eggplant, cherry tomatoes, thick-sliced mushrooms, or even fresh green beans—will work beautifully on this same template.
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