Go Back
–+ servings
Large sheet pan filled with roasted chicken sausage, peppers, and shallots.
Print Recipe
5 from 5 votes

Sheet Pan Chicken Sausage and Peppers

A quick, healthy dinner everyone loves. Try serving with hoagie rolls or over couscous or your favorite greens.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main
Cuisine: American
Keyword: sheet pan sausage and peppers
Servings: 4
Calories: 265kcal
Author: Monica Lensink

Ingredients

  • 4 links chicken sausage
  • 3 bell peppers any color
  • 4 shallots
  • 1 and 1/2 Tablespoons olive oil
  • 2 teaspoons Italian seasoning
  • 1 teaspoon kosher salt
  • 10-12 cranks freshly-cracked black pepper
  • fresh parsley, rosemary, or other herbs optional garnish

Instructions

  • Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
  • Slice sausages into 1” coins, chop peppers into 1” pieces, and peel and quarter the shallots. Combine these ingredients in a large bowl.
    4 links chicken sausage, 3 bell peppers, 4 shallots
  • Add olive oil, Italian seasoning, salt, and black pepper. Toss well.
    1 and 1/2 Tablespoons olive oil, 2 teaspoons Italian seasoning, 1 teaspoon kosher salt, 10-12 cranks freshly-cracked black pepper
  • Spread the sausage and veggie mixture out on the baking sheet and roast for 18-20 minutes, until the sausage is crisp and the veggies are tender.
  • Sprinkle with chopped parsley, rosemary, or other herbs as desired. Serve and enjoy!
    fresh parsley, rosemary, or other herbs

Notes

  1. Chicken Sausage. Many brands are widely available; my favorite types to use in a meal like this are Trader Joe’s sun-dried tomato or Aidell’s Italian-style chicken sausage with mozzarella cheese. Of course you can use another type of sausage if you like.
  2. Bell Peppers: Use any color you like or a mix—I usually prefer to mix at least two colors just to keep it fun to look at!
  3. Shallots: If you don’t have or like shallots, substitute red onion, sweet onion, or yellow onion, in order of my personal preference.
  4. Serving Suggestions: We like this over a bed of pearl couscous, regular couscous, or greens. Other good options are pasta, rice, or more roasted veggies.
  5. Storage/Reheating: Leftovers keep tightly-covered in the fridge for at least 3-4 days. Warm in the microwave as desired.

Nutrition

Calories: 265kcal | Carbohydrates: 14g | Protein: 15g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 60mg | Sodium: 1458mg | Potassium: 285mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3112IU | Vitamin C: 117mg | Calcium: 32mg | Iron: 2mg