Sheet Pan Italian Sausage with Peppers and Cherry Tomatoes
- Total
- 40 min
- Active
- 10 min
- Serves
- 4
- Level
- easy
Bell peppers and cherry tomatoes are at peak right now, and this is the fastest way to use both. Everything goes on one sheet pan, the oven does the work, and the tomatoes collapse into a loose sauce around the sausages as they roast. A loaf of crusty bread to soak it up is the only decision left.
Ingredients
Method
-
Heat oven to 425°F (220°C). On a large sheet pan, toss the bell peppers, onion, cherry tomatoes, and garlic with the olive oil, oregano, red pepper flakes, salt, and black pepper. Spread into a single layer.
-
Nestle the sausage links among the vegetables. Roast until the vegetables soften and the tomatoes begin to burst, about 20 minutes.
20 min -
Turn the sausages over. Continue roasting until the sausages are cooked through and the skins are browned, 8 to 10 minutes more. The internal temperature should reach 160°F (71°C).
10 min -
Let the pan rest for 2 minutes. Tear the basil leaves over the top if using. Serve straight from the pan.
Substitutions
- Italian sausage — Chicken or turkey sausage links. Same method, same timing.
- Bell peppers — Zucchini cut into half-moons. Add it only in the last 10 minutes — it cooks faster than peppers and turns soft if it goes in at the start.
- Cherry tomatoes — One large tomato cut into wedges. The burst effect is less dramatic but the flavour holds.
Storing leftovers
Keeps three days in the fridge. Reheat in a 375°F (190°C) oven for 10 minutes, or slice the sausages and warm everything in a skillet with a splash of water.
Questions
Can I use bulk sausage instead of links?
Yes. Divide it into four portions and shape loosely into patties. The cook time stays the same.
Do I need to add any liquid?
No. The cherry tomatoes release enough juice to keep the vegetables from scorching and form a light pan sauce on their own.