Sheet Pan Italian Sausage & Peppers
You guys are loving sheet pan meals (I mean, who doesn’t love EASY?!), so I’m bringing you MORE! I personally love sausage & peppers…usually served over GF pasta. But, for today’s purposes, I served them over zoodles to keep it Whole30 friendly! I also added mushrooms because I love them, but if you don’t love them, feel free to omit. This comes together in 25 minutes, and I guarantee it will be a crowd pleaser.
For the sausage, I used Applegate Sweet Italian Chicken Sausage (found at Sprouts), but you can absolutely use any chicken sausage or regular pork sausage that you like.
A fun way to switch up your veggie noodle game is to make ribbons! It’s super easy – Just wash your zucchini or yellow squash (or carrots) and use a veggie peeler to create long ribbons. You can eat them raw, but I suggest filling a shallow pot or pan with about 1/2 cup water, adding the ribbons, covering, and steaming for 3-4 mins or until your desired level of softness is achieved! We love using ribbons with meat sauce, carbonara, alfredo, and stroganoff, as well.
This was the perfect meal for Day 4 of our January Whole30 and I will most likely be making it again before this round is done!
And if you haven’t already made my Sausage, Potato & Broccoli Sheet Pan Supper, give that one a try, too! It’s the most popular recipe on my site, for good reason 🙂
Sheet Pan Italian Sausage & Peppers
Ingredients
- 1 package Italian Sausage, I used Applegate Sweet Italian Sausage (sugar free/Whole30 compliant) - it came with 4 links in one pack
- 2 peppers, any colors are fine!
- 1 medium onion
- 1 15 oz can diced tomatoes , drained
- 1 cup sliced mushrooms, optional
- ⅓ cup olive oil
- 1 ½ tsp Italian seasoning
- ½ tsp red pepper flakes, more or less to taste
- ½ tsp sea salt
- ½ tsp garlic powder
- 2 large zucchini, you can also use yellow squash or carrots
Instructions
Sausage & Peppers
- Preheat oven to 400. Line a large rimmed baking sheet with parchment paper. Cut the sausage links into rounds (about 1/2 inch thick) and add to a large bowl. Slice your peppers and onions into thin strips and add them to the bowl. Add remaining ingredients to the bowl and toss to coat.
- Dump the contents of the bowl onto the baking sheet and use a spatula to evenly spread everything out. I like to flip the sausage so the round part is face down - this helps it to brown while cooking. Bake for 25 minutes (without stirring). Remove from the oven and serve over the zucchini ribbons. Enjoy!
Zucchini Ribbons
- While the sausage & peppers cook, use a veggie peeler to create long ribbons from the zucchinis (see photo above). Add 1/2 cup of water to a large saute pan. Add ribbons and cover. Bring to a boil over medium high heat and steam for 3-4 minutes. Drain, and serve sausage and peppers on top. Enjoy!
6 Comments on “Sheet Pan Italian Sausage & Peppers”
This is one of my favorite recipes! I love everything I’ve ever made from Mary’s Whole Life and this is no exception. I come back to it (almost weekly) and it’s always a hit. It tastes like comfort food while being well balanced and nutritious. I have made it for my family and for guests and it never gets old!
This is amazing! We have it every week!
One of our favorite recipes! Super easy and we eat with banza rotini noodles, add shredded Parmesan and top with whole 30 ranch!!
Made this for my husband and 3 kids tonight and it was a hit! My kids didn’t even complain about eating peppers (well, my youngest did but he complains about everything). I love the ease of sheet pan meals and introducing my kids to different vegetables and tastes. Thank you for another great and easy recipe! Honestly, your recipes have made transitioning to a more Paleo diet so much easier for my husband and oldest son. This is because your recipes have so much flavor!
Thank you Darra! So glad you’re all enjoying the recipes. Your review means a lot – I appreciate it!
This was amazing!! i was a little skeptical at first b/c I’ve made this before without the oil/seasonings and it’s always been very blah/bland – your dish is so flavorful!!