Easy Baked Italian Sausage (6 Ingredients!)
My baked Italian sausage roasts on one sheet pan with bell peppers and onions. I drizzle everything with olive oil and red wine vinegar, sprinkle on oregano, salt, and pepper, and toss it right on the pan. It's 6 ingredients plus salt and pepper, and the only thing to wash is the pan. The sausages come out browned outside and juicy inside.
Servings: 6 servings
Calories: 462kcal
Equipment
- Large rimmed baking sheet
Ingredients
- 6 Italian sausages
- 3 large bell peppers cut into thick wedges, assorted colors
- 1 large Spanish onion cut into thick wedges
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 350°F.
- Place the peppers, onions, and Italian sausages on a large rimmed baking sheet.
- Evenly drizzle the olive oil and red wine vinegar over the baking sheet, then sprinkle on the oregano, salt, and pepper. Gently toss everything around, if needed.
- Place the baking sheet on the middle rack of the oven and bake it for 50-60 minutes, flipping the sausage and stirring the vegetables about halfway through the cooking time.
- It's done when the sausages have browned and register 160°F with an instant-read thermometer
Notes
Use a large baking sheet so everything isn't too crowded. Otherwise, the sausage and veggies will steam instead of roast. And, you won't those roasted brown bits for extra flavor!
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat leftovers in a microwave in 30-second spurts until thoroughly warmed.
Nutrition
Calories: 462kcal | Carbohydrates: 8g | Protein: 17g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Cholesterol: 85mg | Sodium: 1017mg | Potassium: 501mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2575IU | Vitamin C: 109mg | Calcium: 38mg | Iron: 2mg