Go Back
- 1 lb Italian chicken or turkey sausages - 1 red bell pepper, sliced into thin strips - 1 yellow bell pepper, sliced into thin strips - 1 small red onion, thinly sliced - 2 cups cherry tomatoes, halved - 2 tablespoons extra-virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and black pepper to taste - Fresh basil leaves The ingredients for Sheet Pan Pesto Sausage & Peppers create a fun mix. First, the Italian chicken or turkey sausages give a juicy bite. These sausages blend perfectly with the sweet and crunchy red and yellow bell peppers. The sliced red onion adds a nice sharpness, while the halved cherry tomatoes bring a burst of sweetness. Now, let’s talk about seasoning. Extra-virgin olive oil is key here. It helps the veggies cook and adds a rich flavor. Garlic powder and smoked paprika give a warm, smoky taste that pairs well with the sausages. Don’t forget salt and black pepper. They enhance all the flavors in this dish. For a finishing touch, add fresh basil leaves. They brighten up the meal and add a fresh aroma. This mix of ingredients not only tastes great but looks colorful on your plate too. - Preheat your oven to 400°F (200°C). - Line a large baking sheet with parchment paper. Preheating the oven is key. This helps your dish cook evenly. Parchment paper keeps food from sticking and makes cleanup easy. - Combine the sliced red and yellow bell peppers, red onion, and halved cherry tomatoes in a mixing bowl. - Toss with 2 tablespoons of extra-virgin olive oil, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, salt, and freshly ground black pepper. Mixing the vegetables well is important. The olive oil and spices coat them nicely. This step gives your dish a great flavor base. - Spread the seasoned vegetables evenly on the baking sheet. - Nestle 1 lb of Italian chicken or turkey sausages among the veggies. - Spoon 1/2 cup of basil pesto over the sausages. Arranging the veggies and sausages gives even cooking. The pesto adds a burst of flavor. - Place the baking sheet in the oven and bake for 25-30 minutes. Stir the vegetables halfway through. This helps them cook evenly. The sausages are done at a safe 165°F (74°C). The veggies should be tender and slightly caramelized. To check if the sausages are done, use a meat thermometer. You want them to reach 165°F (74°C). This ensures they are safe to eat. The sausages should feel firm and juicy. If they look dry, they may be overcooked. Stir the vegetables halfway through cooking. This helps them cook evenly and get a nice caramelized look. It also mixes the flavors together nicely. You want all the veggies to be tender and slightly charred for the best taste. Try adding more seasonings for extra flavor. A pinch of red pepper flakes adds heat. You can also sprinkle some Italian herbs for more depth. Fresh herbs like oregano or thyme work great too. Choosing between homemade and store-bought pesto can change the dish. Homemade pesto tastes fresh and bright. Store-bought is convenient and still good. If you are short on time, go for the store-bought option. Just pick a good quality brand for the best results. For an inviting look, serve your dish on a rustic wooden platter. This allows the bright colors of the peppers and tomatoes to stand out. You can also drizzle some extra pesto over the top for a pop of flavor. Garnish with fresh basil leaves. This adds a lovely touch and brings out the aroma. The presentation makes the dish feel special and ready to impress! {{image_4}} If you want to change up the protein in this dish, there are great options. You can use Italian pork sausage for a richer flavor. Smoked sausage also works well for a twist. If you prefer a lighter choice, chicken or turkey sausage is a solid pick. For those who follow a vegetarian or vegan diet, consider using plant-based sausage. There are many good brands that mimic the taste of meat. You can also use hearty beans like chickpeas or black beans. They add protein and work well with the other flavors. You can swap the peppers for other veggies. Zucchini, mushrooms, or broccoli can add different tastes and textures. Carrots or cauliflower can also be good choices. Seasonal vegetables can really change the dish. In the fall, try butternut squash or Brussels sprouts. In spring, asparagus or snap peas can brighten up the meal. Use whatever looks good at the market. Adding cheese can enhance the flavor. Feta or goat cheese crumbles add a nice tang. For a creamy touch, try mozzarella or burrata. You can also experiment with other sauces. A drizzle of balsamic glaze adds sweetness. Hot sauce can bring a spicy kick. A splash of lemon juice brightens the whole dish. Don’t be afraid to get creative! To store leftovers, let the dish cool first. Use an airtight container for best results. This keeps the food fresh longer. Place the container in the fridge within two hours of cooking. It will stay fresh for up to three days. To maintain freshness, make sure to seal the container tightly. This helps prevent odor transfer to other foods. You can reheat this dish in a few ways. The oven is the best method. Preheat it to 350°F (175°C). Place the food on a baking sheet. Heat for about 10-15 minutes. This keeps the veggies from getting soggy. You can also use the microwave. Heat it in short bursts of one minute. Stir in between each burst to promote even heating. Yes, you can freeze this dish! First, let it cool completely. Then, transfer it to a freezer-safe container. Make sure to remove as much air as possible. This helps prevent freezer burn. It will keep well for up to three months. To thaw, move it to the fridge overnight. Reheat it as mentioned above for best taste and texture. Yes, you can prepare this dish in advance. Chop the veggies and mix them with oil and spices. Store them in the fridge for up to two days. You can also cook the sausages ahead and add the pesto just before baking. This makes meal prep easy and quick. Just heat everything together when you are ready to eat. This dish pairs well with many sides. Try serving it over rice or pasta for a hearty meal. A simple green salad adds freshness. You can also serve it with crusty bread to soak up the pesto. Roasted potatoes or a light quinoa salad make great options too. Absolutely! You can use different nuts, like walnuts or pine nuts, to change the taste. Swap basil with spinach or arugula for a twist. If you like heat, add some red pepper flakes. You can also mix in cheese, like Parmesan or feta, for extra creaminess. Feel free to get creative with your pesto! This recipe for Sheet Pan Pesto Sausage & Peppers is manageable and tasty. You learned about the main ingredients, how to prepare and bake them, and tips for enhancing flavor. You can even customize it with different proteins and vegetables. Remember, cooking should be fun! Don’t hesitate to experiment. Enjoy your delicious meal and impress your friends and family with your skills.

Sheet Pan Pesto Sausage & Peppers

Treat yourself to a delicious Sheet Pan Pesto Sausage & Peppers that’s perfect for busy weeknights! This one-pan wonder features juicy sausages, vibrant bell peppers, and sweet cherry tomatoes baked to perfection in flavorful basil pesto. With easy preparation and just 40 minutes until dinner, it’s a recipe that brings flavor and convenience together. Click through to discover the full recipe and elevate your mealtime!
Print Recipe Pin Recipe

Ingredients
  

1 lb Italian chicken or turkey sausages

1 red bell pepper, sliced into thin strips

1 yellow bell pepper, sliced into thin strips

1 small red onion, thinly sliced

2 cups cherry tomatoes, halved

2 tablespoons extra-virgin olive oil

1/2 cup basil pesto (store-bought or homemade)

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

Fresh basil leaves, for vibrant garnish

Instructions
 

Preheat: Begin by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and facilitate cleanup.

    Prepare the Vegetables: In a spacious mixing bowl, combine the sliced red and yellow bell peppers, red onion, and halved cherry tomatoes. Drizzle the olive oil over the vegetables, then season with garlic powder, smoked paprika, salt, and fresh black pepper. Use your hands or a large spoon to toss everything together until the vegetables are well-coated in the oil and seasonings.

      Arrange on Baking Sheet: Spread the seasoned vegetables evenly across the prepared baking sheet. Next, nestle the sausages among the veggies, ensuring ample space for even cooking.

        Add Pesto: Generously spoon the basil pesto over the sausages, making sure they are well-covered to infuse them with flavor throughout the cooking process.

          Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes. Stir the vegetables halfway through to promote even cooking. The sausages are done once they reach an internal temperature of 165°F (74°C) and the vegetables should be tender and slightly caramelized.

            Cool Slightly: After baking, carefully remove the sheet pan from the oven and allow it to cool for a few minutes so the flavors can settle.

              Serve: Portion the sausage and veggie mix onto plates while hot and garnish with fresh basil leaves for an aromatic touch.

                Prep Time: 10 mins | Total Time: 40 mins | Servings: 4

                  - Presentation Tips: For an inviting presentation, serve this dish on a rustic wooden platter, allowing the vibrant colors of the peppers and tomatoes to shine through. Drizzle with a little extra pesto for an added pop of flavor!