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5 from 4 votes

Italian Sheet Pan Sausage and Peppers

A really easy and delicious version of Italian sausage and peppers roasted on sheet pans in the oven! A splash of white wine added toward the end of baking makes the most delicious sauce.
Prep Time25 mins
Cook Time50 mins
Total Time1 hr 15 mins
Course: Dinner, Main Course
Servings: 6
Author: Mandy Jackson

Ingredients

  • 2 large yellow onions, sliced 1/2-inch thick
  • 6 medium bell peppers, sliced 1/2-inch thick
  • 6 garlic cloves, minced
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons pepper
  • 1 teaspoon dried oregano
  • 1/4 cup plus 2 tablespoons olive oil, divided
  • 2 - 2 ¼ pounds Italian sausage links (8-10 links) (see note)
  • 1 pint cherry tomatoes
  • 1/3 cup pinot grigio
  • 1/2 cup sliced fresh basil
  • 1/3 cup grated parmesan cheese

Directions

  • Preheat oven to 400 degrees
    Toss together onions, peppers, garlic, salt, pepper, oregano, and 1/4 cup of the olive oil on a large sheet pan. Spread into an even layer. On a second sheet pan, toss the sausages with the remaining 2 tablespoons olive oil. Arrange in a single layer. Place pans in oven for 20 minutes.
    Add the tomatoes to the pan with the veggies and toss to combine. Transfer sausages to the veggie sheet pan and nestle into a single layer as much as you can. Pour the wine over the sausages and veggies. Roast 25-30 minutes more. Top with basil and parmesan, and serve hot.

Notes

A mix of hot and sweet sausage links is good here, but get whatever you like!
If you prefer not to use wine, you can substitute chicken broth. 
Did you make this recipe?Mention @itsmandyjackson on instagram so I can admire + share it!