This is the kind of dinner you pull together when you want big flavor with almost no effort. Juicy Italian sausages roast alongside sweet bell peppers and tender asparagus on a single pan. Everything gets caramelized at the edges, and the whole kitchen smells amazing.
You’ll spend a few minutes chopping, then the oven does the rest. It’s simple, colorful, and satisfying—exactly what a weeknight dinner should be.
What Makes This Special
This recipe hits the sweet spot between ease and flavor. The sheet pan setup means fewer dishes and less cleanup.
The combination of sausage, peppers, and asparagus gives you that classic Italian market feel with a bright, fresh twist. A quick drizzle of olive oil and a few pantry spices bring out deep, savory notes. It’s flexible, too—toss in potatoes for a heartier meal or add a splash of balsamic for a little tang.
Ingredients
- 1 to 1.5 pounds Italian sausage links (mild or hot)
- 2 large bell peppers (any color), sliced into 1-inch strips
- 1 red onion, sliced into wedges
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 tablespoon balsamic vinegar (optional, for finishing)
- Fresh parsley, chopped, for garnish
- Lemon wedges (optional, for serving)
How to Make It
- Preheat the oven to 425°F (220°C). A hot oven helps the sausage brown and the veggies caramelize.
Line a large sheet pan with parchment for easy cleanup, or lightly oil it.
- Prep your vegetables. Slice the bell peppers into thick strips and the red onion into wedges. Trim the woody ends from the asparagus and cut into 2-inch pieces. Keep the asparagus aside for now.
- Season the peppers and onion. In a bowl, toss peppers and onion with 2 tablespoons olive oil, garlic, oregano, basil, salt, black pepper, and red pepper flakes if using.
Spread them evenly on the sheet pan.
- Add the sausage. Nestle the sausage links among the peppers and onions. Leave a little space between pieces so everything can brown.
- Roast for 18–20 minutes. You want the sausage to start browning and the peppers to soften. Rotate the pan halfway through if your oven has hot spots.
- Add the asparagus. Toss the asparagus with the remaining 1 tablespoon olive oil and a pinch of salt.
Scatter across the pan. Roast another 8–12 minutes, until the asparagus is tender-crisp and the sausage is cooked through.
- Check for doneness. The sausage should reach an internal temperature of 160°F for pork and 165°F for chicken or turkey. The vegetables should have browned edges and a little bite.
- Finish and serve. Drizzle with balsamic vinegar if you like and sprinkle with chopped parsley.
Serve straight from the pan with lemon wedges. It’s great on its own, over polenta, or tucked into a toasted roll.
Keeping It Fresh
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on a skillet over medium heat to bring back some crisp edges, or in a 375°F oven for 8–10 minutes.
Microwaving works in a pinch, but the veggies will soften more.
Planning ahead? You can slice the peppers and onion up to 2 days in advance and keep them refrigerated. If you want to freeze, cook the sausage and vegetables fully, cool, and freeze for up to 2 months.
Reheat from frozen in a hot oven until warmed through.
Benefits of This Recipe
- Hands-off cooking: Minimal prep, one pan, and the oven does the heavy lifting.
- Balanced meal: Protein from sausage with fiber and vitamins from peppers and asparagus.
- Flexible: Works with pork, chicken, or turkey sausage. Easy to adapt to what’s in your fridge.
- Weeknight-friendly: On the table in 35–45 minutes, including prep.
- Meal prep ready: Packs well for lunches and reheats nicely.
Pitfalls to Watch Out For
- Crowding the pan: If ingredients overlap too much, they steam instead of brown. Use a large pan or split into two.
- Overcooking asparagus: Add it later in the roast so it stays crisp and green.
- Uneven pieces: Cut peppers and onions into similar sizes so they cook evenly.
- Skipping seasoning: Salt brings out the natural sweetness in peppers and balances the sausage.
Taste and adjust before serving.
- Dry sausages: If using lean chicken or turkey sausage, a light drizzle of olive oil at the end helps keep things juicy.
Recipe Variations
- With potatoes: Add 2 cups small diced Yukon gold or baby potatoes. Toss with a bit more oil and salt, and put them on the pan in the first step. They’ll need the full roasting time.
- Spicy Calabrian kick: Swap red pepper flakes for a teaspoon of chopped Calabrian chili paste.
- Lemony herb: Finish with lemon zest and fresh basil instead of balsamic for a bright, fresh finish.
- Balsamic glaze: Reduce 1/4 cup balsamic over low heat until syrupy and drizzle right before serving.
- Mediterranean twist: Add cherry tomatoes in the last 10 minutes and sprinkle with crumbled feta.
- Cheesy broil: In the last 2 minutes, sprinkle grated provolone or mozzarella and broil until melted and bubbly.
- Garlic-parmesan breadcrumbs: Toss panko with olive oil, garlic powder, and Parmesan.
Scatter over the veggies for the last 5 minutes for a crunchy finish.
FAQ
Can I use chicken or turkey sausage?
Yes. Chicken or turkey sausage works great and cooks in the same amount of time. Just make sure to cook to 165°F and add a light extra drizzle of olive oil if they look dry.
Do I have to par-cook the sausages first?
No.
Whole sausage links cook through in the oven at 425°F during the total time listed. If you prefer more browning, you can sear the sausages in a skillet for 2–3 minutes first, but it’s not necessary.
What if I don’t have asparagus?
Use green beans, broccolini, or zucchini. For green beans and broccolini, add them at the same time you’d add asparagus.
For zucchini, cut into thicker chunks and add during the last 10–12 minutes so it doesn’t get mushy.
How can I make this low-sodium?
Choose lower-sodium sausage and reduce added salt to 1/2 teaspoon. Brighten with lemon and herbs instead of extra salt at the end.
Is this good for meal prep?
Absolutely. Portion into containers with a side of polenta, quinoa, or crusty bread.
It reheats well and keeps good texture if warmed in a skillet or oven.
Can I grill instead of bake?
Yes. Grill the sausages over medium heat until cooked through and toss the vegetables in a grill basket, stirring occasionally. Timing is similar, but watch the veggies so they don’t char too quickly.
How do I keep the peppers from getting soggy?
Use high heat, don’t crowd the pan, and cut them into thicker strips.
A little space around the vegetables helps moisture evaporate and promotes browning.
Final Thoughts
Sheet Pan Italian Sausage with Peppers and Asparagus is proof that dinner doesn’t need to be complicated to be delicious. With a handful of ingredients and a hot oven, you get crisp-tender vegetables, juicy sausage, and big, satisfying flavor. Keep this one in your weeknight rotation, and customize it to whatever you have on hand.
When in doubt, add a squeeze of lemon, a sprinkle of parsley, and enjoy.