Paleo Sheet Pan Italian Sausage and Peppers

Total time50 min

Prep time15 min

Cook time35 min

Paleo Sheet Pan Italian Sausage and Peppers

Sausage and peppers is one of those deeply satisfying, crowd-pleasing combinations that happens to be a natural fit for grain-free, whole-food eating — no substitutions or workarounds required. Four Italian pork sausage links roast right on top of a colorful tangle of red, yellow, and green bell peppers, sliced onion, and garlic, all tossed in olive oil with oregano, fennel seeds, and a pinch of crushed red pepper. Everything goes onto a single sheet pan at 425°F, which means the sausages turn deep golden brown while the peppers get tender with those irresistible lightly charred edges. A splash of red wine vinegar stirred in at the end brightens the whole pan and ties the flavors together in a way that feels almost restaurant-worthy. The ingredient list is short, the prep is minimal, and cleanup is about as easy as dinner gets. This recipe serves four, making it a solid weeknight option or an easy meal-prep anchor for the week ahead. Finish it with a scatter of fresh parsley and serve straight from the pan — because why dirty another dish?

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Ingredients

4 servings

4 italian pork sausage links (about 1 ½ lb total), uncooked
Turkey Italian Sausage
See all
Chef's tip
Turkey sausage is leaner than pork; add a little oil if it seems dry, and match the seasoning to the recipe. Cook turkey fully - to 165°F (74°C).
Chef's tip
Match the recipe's sausage form. Turkey sausage is leaner than pork - add a little oil if the pan looks dry. If the product is raw, cook it to 165°F (74°C); if it's fully cooked, add it later and just heat it through.
2 red bell peppers, seeded and sliced into ½-inch strips
1 yellow bell pepper, seeded and sliced into ½-inch strips
1 green bell pepper, seeded and sliced into ½-inch strips
1 large yellow onion, halved and sliced into ½-inch half-rings
4 cloves garlic, thinly sliced
3 tbsp olive oil
1 tsp dried oregano
1 tsp fennel seeds
½ tsp crushed red pepper flakes
½ tsp salt
¼ tsp black pepper
1 tbsp red wine vinegar

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large rimmed 18×13-inch sheet pan with parchment paper or leave it unlined for better browning.
2
In a large mixing bowl, combine the sliced bell peppers, onion, and garlic. Drizzle with the olive oil, then add the oregano, fennel seeds, crushed red pepper flakes, salt, and black pepper. Toss until the vegetables are evenly coated.

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