Save to Pinterest This vibrant dish features spiced halal chicken or beef sausages roasted on a sheet pan with sliced red and yellow bell peppers, red onion wedges, and minced garlic. Olive oil and a blend of oregano, smoked paprika, and crushed red pepper flakes create a rich, savory coating. Roasting brings out caramelized veggies and juicy sausages ready to serve with fresh parsley and optional rolls or rice. Simple prep and one-pan cooking make it an effortless, flavorful family meal.
Last winter, I needed dinner fast and found a pack of halal sausages and some peppers turning soft in the crisper. I tossed everything on a sheet pan, slid it into the oven, and forgot about it until the smell pulled me back to the kitchen. That accidental simplicity became our Thursday routine.
My son started asking for this every week after soccer practice. He would stand at the counter, still in his muddy cleats, picking charred pepper strips straight off the pan while I plated everything else. Those stolen bites before dinner became as much a part of the meal as sitting down together.
Ingredients
- Halal chicken or beef sausages: Look for ones with good spice, they anchor the whole dish and their juices flavor everything else.
- Bell peppers (red and yellow): The red ones get sweeter as they roast, yellow adds a mild brightness.
- Red onion: Slice into thick wedges so they hold their shape and turn golden at the edges.
- Garlic: Mince it fresh, the little bits toast and stick to the vegetables.
- Olive oil: Enough to coat everything lightly so nothing dries out in the oven.
- Dried oregano: Adds that familiar Italian warmth without overpowering the peppers.
- Smoked paprika: A quiet smoky note that deepens the roasted flavor.
- Crushed red pepper flakes: Optional but I always add them for a gentle kick.
- Salt and black pepper: Season generously, the vegetables need it.
- Fresh parsley: A handful at the end makes it look alive again.
- Halal rolls or cooked rice: Either works, rolls make it handheld, rice soaks up the juices.
Instructions
- Preheat and prep the pan:
- Set your oven to 425°F and line a large sheet pan with parchment. This keeps cleanup easy and prevents sticking.
- Arrange the vegetables:
- Spread the sliced peppers and onion wedges across the pan in a single layer. Scatter the minced garlic over top so it toasts into the vegetables.
- Season everything:
- Drizzle the olive oil over the vegetables, then sprinkle on the oregano, paprika, red pepper flakes, salt, and black pepper. Toss it all together right on the pan until evenly coated.
- Nestle in the sausages:
- Tuck the sausages among the vegetables, giving them a little space to brown. They will release their juices as they cook.
- Roast until caramelized:
- Slide the pan into the oven and roast for 25 to 30 minutes, turning the sausages and stirring the vegetables halfway through. The sausages should reach 165°F inside and the vegetables should be tender with charred edges.
- Finish and serve:
- Pull the pan from the oven and scatter fresh parsley over everything. Serve hot in halal rolls or over rice.
Save to Pinterest One evening, I made this for a neighbor who had just moved in. She came back the next day asking for the recipe, convinced I had spent hours on it. I handed her a scribbled note and watched her face light up when she realized it was just one pan and a hot oven.
What to Do with Leftovers
The next day, I chop everything up and reheat it in a skillet with a cracked egg on top. The yolk runs into the peppers and sausage and turns it into breakfast. My husband also likes it cold, straight from the fridge, stuffed into a pita.
How to Make It Your Own
Sometimes I add sliced mushrooms or halved cherry tomatoes to the vegetable mix before roasting. If I want more heat, I swap in spicy halal sausages or double the red pepper flakes. A squeeze of lemon juice at the end brightens everything up if the flavors feel too rich.
Storing and Reheating
This keeps in an airtight container in the fridge for up to three days. I reheat it in a skillet over medium heat so the edges crisp up again, or warm it gently in the microwave if I am in a rush. It also freezes well for up to a month, though the peppers soften a bit when thawed.
- Cool completely before storing to avoid sogginess.
- Reheat in a skillet for the best texture.
- Freeze in portions for quick weeknight meals.
Save to Pinterest Now every time I open the oven and smell that sweet pepper smoke, I think of easy dinners and stolen bites and the way a simple sheet pan can feel like a small act of care. I hope it does the same for you.
Frequently Asked Questions
- → Can I use other types of sausages?
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Yes, you can substitute with chicken, beef, pork, or plant-based sausages depending on your preference and dietary needs.
- → How do I know when the sausages are fully cooked?
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Sausages are done when they reach an internal temperature of 165°F (74°C) and are no longer pink inside.
- → What vegetables pair well with this dish?
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Along with bell peppers and onions, mushrooms, cherry tomatoes, or zucchini can be added for extra flavor and texture.
- → Can I prepare this dish in advance?
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You can prep ingredients ahead but it's best roasted fresh. Leftovers keep well refrigerated for up to 3 days.
- → What sides go well with this one-pan dish?
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Serve with sandwich rolls, cooked rice, or a light salad to complement the robust flavors.
