Sheet Pan Sausage Peppers (Printable Version)

Spiced halal sausages roasted with bell peppers and red onions for a colorful, easy family dinner.

# What You’ll Need:

→ Proteins

01 - 4 halal chicken or beef sausages (14 oz total)

→ Vegetables

02 - 2 large bell peppers (1 red, 1 yellow), sliced into strips
03 - 1 large red onion, sliced into wedges
04 - 2 cloves garlic, minced

→ Spices & Seasonings

05 - 2 tbsp olive oil
06 - 1 tsp dried oregano
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp crushed red pepper flakes (optional)
09 - 1/2 tsp salt
10 - 1/4 tsp ground black pepper

→ To Serve (optional)

11 - Fresh parsley, chopped
12 - Halal sandwich rolls or cooked rice

# Directions:

01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly oil it.
02 - Distribute the sliced bell peppers and red onion evenly on the sheet pan. Sprinkle the minced garlic over the vegetables.
03 - Drizzle olive oil over the vegetables. Sprinkle oregano, smoked paprika, crushed red pepper flakes if using, salt, and black pepper. Toss directly on the pan to coat evenly.
04 - Nestle the halal sausages among the seasoned vegetables on the pan.
05 - Roast in the oven for 25 to 30 minutes, turning the sausages and stirring vegetables halfway through, until sausages reach an internal temperature of 165°F and vegetables are tender and caramelized.
06 - Remove from oven and garnish with fresh parsley. Serve hot inside halal rolls or over cooked rice as desired.

# Top Tips:

01 -
  • One pan means less cleanup and more time at the table with your family.
  • The caramelized peppers and onions turn sweet and jammy, soaking up all the sausage drippings.
  • It works just as well tucked into warm rolls as it does spooned over rice.
02 -
  • Do not crowd the pan or the vegetables will steam instead of caramelize, use two pans if needed.
  • Turn the sausages halfway through so they brown evenly and do not split.
  • Let the pan sit for a minute before serving so the juices settle and do not run everywhere.
03 -
  • Use a rimmed sheet pan so the juices do not spill and burn in your oven.
  • Slice the vegetables thicker than you think, they shrink as they roast.
  • If your sausages are browning too fast, cover the pan loosely with foil for the last ten minutes.

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