You know that moment when you walk into your kitchen and the air itself feels full of flavor? The aroma of onions caramelizing, peppers softening, sausage browning until crispy edges? Roasting sausages with peppers and onions is not complicated. It’s not a fad. But it’s 100% definitely that dish.
sausage and peppers
In case you haven’t tried it yet, roasting onions and peppers brings out their sweetness and flavor, which is much more flavorful than raw. Ever since I started roasting onions this way, my oldest son and second daughter have become obsessed with onions.
What I love most about this sausage and peppers recipe (and you probably will too!) is how realistic it feels. It’s a very sensory experience. The sizzling sound of food cooking, the steam rising from the pot, and the aromas wafting through the kitchen all draw you in. Just a handful of ingredients each carry their own weight.
Honestly, food like this is the reason I started sharing my kitchen in the first place. Because it’s not just a recipe. It’s about how good food can bring people together and create a presence. When a meal like this is on the table, people are more likely to put away their phones and eat together.
That’s the beauty of food. It brings the distance closer. It builds connections. With this blog, I’ve found that being able to connect with readers around the world and feed friends and family from the same shared space is what drives me.
And perhaps that’s the lesson behind this dish. The things that resonate the most, whether it’s food, content, or connections, aren’t necessarily the most complex. They are the ones that feel the most true. In short, this recipe reminded me that simple dishes can be just as delicious as complex ones.
sausage and pepper recipes
If you have made a dish like this before, you probably already know that there is no wrong way. However, there are some ways to make it your own. Sweet Italian sausage gives it a classic fennel flavor. The hot sausage provides layered heat without overpowering the others. You can also swap out the peppers and play with sweet and spicy varieties.
The onions and peppers do the heavy lifting in this sausage and pepper recipe. They are not just side players. It adds a sweetness that rounds out the whole dish and complements the sausage. However, the magic of this dish appears over time. Don’t rush them. Let it soften slowly until the edges are golden brown and almost melt when you bite into it.
When I say, “Don’t rush,” what I mean is, “Please put your feet up a little more.” This dish gives you that energy for Sunday dinner, but only takes about 10 minutes to prepare in the oven. And, let’s be real, most of us can use something that feels slow-cooked and intentional, yet fits in between work, errands, and real life.
what to eat with sausage and peppers
And I know it’s always extra work figuring out what to put together. Now, I will save you the trouble of asking questions. My crew loves eating sausage and peppers on classic, crunchy Italian rolls. If you let the meat juices soak in, you’ll have a sandwich you can be proud of later.
But if I had my way, I’d have sausage and peppers over my all-time favorite creamy, cheesy polenta. You can also serve it family style with roasted potatoes or a simple chopped salad for balance.
I’m not going to lie. There are many days when this baking dish is all we have for dinner and my boys still love it. They usually drizzle everything with a dollop of hot sauce (or more if you’re feeling competitive) or spicy ranch dressing.
sausage, peppers, onions
This recipe for sausage, peppers, and onions is straight from the Weeknight Dinner Cookbook. It’s still a little crazy that my photos and recipes are in a book that you can actually buy and hold. However, I am grateful for having had that opportunity. If you’re looking for a similar hearty recipe, I’ve got you covered.
All three of these ingredients (along with mouth-watering shrimp) are the stars of this jambalaya pasta, bursting with great flavor and Cajun spice. This recipe shows how jambalaya ingredients go well with pasta.
And Sweet Potato and Sausage is the kind of one-pan dinner my family happily eats every night, with tender sweet potatoes, crunchy bell peppers, sweet onions, and spicy sausage.
Now, if you like meat and peppers, you’ll probably like Meat IN Peppers. Check out these Italian-style meat stuffed peppers, stuffed with ground beef and rice, generously seasoned with Italian spices, and topped with cheese.
Preheat oven to 400°F. Place sausage, onions, and peppers on a large baking sheet. In a small bowl, combine oil, garlic, rosemary, salt, and pepper. Pour the oil mixture over the sausage and vegetables. Stir the parts by hand to make sure everything is well coated.
Roast until the sausage and vegetables are hot and lightly browned on the edges, about 25 to 30 minutes. enjoy!
Cook’s Note: You can use kielbasa or Polish sausage in place of the sausage in this recipe. Just cut a large sausage into smaller sections. And this recipe can easily be doubled. Just use two sheet pans. Depending on how hot your oven is, you may want to rotate the pan halfway through cooking. If you double the recipe, add an additional 10 minutes to the cooking time.
calorie: 434 kcal | carbohydrates: 11 g | protein: 14 g | fat: 37 g | Saturated fat: 11 g | Polyunsaturated fats: 5 g | Monounsaturated fats: 20 g | cholesterol: 65 mg | sodium: 1209 mg | potassium: 453 mg | fiber: 3 g | sugar: 5 g | Vitamin A: 1896 IU | Vitamin C: 84 mg | calcium: 46 mg | iron: 2 mg
Nutritional information is automatically calculated and should only be used as a rough guide.
