Dinner doesn’t get much easier (or tastier) than this baked Italian sausage and veggie sheet pan dinner! Italian sausage, crispy potatoes, sweet peppers, and juicy tomatoes all roast together in perfect harmony. It’s a one-pan wonder that’s perfect for feeding a crowd or a flavorful weeknight meal.
Oven Baked Italian Sausages — The Perfect One Pan Dinner
Our easy Baked Italian Sausage recipe is so simple and straightforward: it roasts juicy sausages and seasoned veggies together so they become browned, caramelized, and buttery soft.
While the combination of sausage, sweet peppers, and onions is a classic Italian dish usually made on the stovetop, Italian sausage baked in the oven is even better because it doesn’t require a lot of dishes to wash when you don’t want to deal with a mess!
Best of all, baked Italian sausage recipes are well-balanced, healthy, flavorful, and packed with protein, essential vitamins, and fiber.
Ingredients Notes
- Baby honey gold potatoes: I love Yukon gold potatoes, but any yellow or gold potato will work well for baked sausage recipes. They have a creamy texture and an almost-buttery flavor that tastes delicious when roasted.
- Tri-colored bell peppers: Red, yellow, and orange peppers are sweeter and milder than green bell peppers. You can certainly use green bell peppers or a combination of green and red bell peppers if you prefer. The different colors provide a variety of nutrients and boost the nutritional profile of the meal.
- Cherry tomatoes
- Red onion: You can also use white or yellow onion if you prefer. Just be sure to cut the onions roughly the same size as the peppers to ensure everything cooks evenly.
- Fresh basil: We recommend fresh basil as opposed to dried.
- Minced garlic: We like to use fresh minced garlic, but if you are short on time, you can use jarred, already minced garlic.
- Dried Italian seasoning blend: You can swap the Italian seasoning blend with a mix of dried basil, dried oregano, and red pepper flakes. It will flavor this dish with a similar Italian flair.
- Salt & ground black pepper
- Olive oil: Olive oil not only coats the vegetables and sausage for even cooking but also adds a delicious richness and depth of flavor to this dish.
- Mild Italian sausage: You can substitute a sweet or spicy Italian sausage for the mild Italian sausage in this recipe. I used traditional pork sausage, but you can use sausage made with beef, chicken, or turkey, too. Make sure to use the kind in casing because it keeps the sausage moist and juicy while cooking.
See the recipe card for full information on ingredients and quantities.
How to Make Baked Italian Sausage
- Season And Spread: Add the potatoes, peppers, cherry tomatoes, onion, basil, garlic, Italian seasoning, salt, pepper, and olive oil to a baking dish. Toss together until the veggies are coated with oil. Spread into an even layer.
- Layer on The Links: Place the sausage links on top of the vegetables.
- Bake: Cover with aluminum foil and bake at 400 degrees Fahrenheit for 1 hour. Remove the foil, bake for 15 minutes, then flip the sausage links over and bake for another 10 – 15 minutes or until golden brown and reach an internal temperature of 165 degrees F.
- Serve: Garnish with fresh chopped basil and serve hot. Enjoy!
Serving Suggestions
This Italian sausage dish is a delicious whole-30 compliant, gluten free, family friendly complete dinner that contains protein, veggies, and carbs. You can also prepare the sausages and veggies without the potatoes, and then use the Italian sausage bake to make other meals.
Serve As A Sub: Pile the sausage and veggies inside a sub and melt some mozzarella on top.
Serve With Whole Grains: Brown rice, quinoa, or whole wheat pasta (with or without tomato sauce) can be tasty a base for topping your sausage bake. You can also serve it over cauliflower fried rice for a lower carb count.
Tips & Variations
- Depending on the brand of Italian sausage links you buy, a 1-pound package will have 5-6 links. If your sausage links are a little smaller, like in a 6-link package, then you will need to check for doneness at the 1 hour 15 minute mark.
- Be sure that you are using sausage links in the casing and not the kind that is pre-cooked. The casing will become golden brown and crispy as the sausage links bake.
- Make sure to leave some space between each sausage link so they can cook and brown evenly.
Proper Storage
- To Store: Leftovers can be stored in an airtight container, in the refrigerator, for 3-4 days.
- To Freeze: You can freeze the cooked sausage links in an airtight container for up to 2 months. I do not recommend freezing the vegetables once they have been baked. The vegetables are best served freshly baked.
- To Reheat: Slice the sausages into smaller pieces for easier reheating. Reheat in the oven or microwave until heated through.
What Else Can I Make In One Pan
Easy sheet pan meals mean only one pan to cook and only one pan to clean! Check out my recipes to make dinnertime a breeze.
Other Easy Sheet Pan Dinners
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Italian Sausage Bake
Ingredients
- 24 ounces bag baby honey gold potatoes yukon gold, halved
- 3 tri-colored bell peppers red, yellow and orange, large diced 1 ½ inch
- 2 cups cherry tomatoes
- 1½ cups red onion large diced 1 ½ inch
- 2 tablespoons chopped fresh basil
- 1 tablespoon minced garlic
- 1 teaspoon dried italian seasoning blend
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil
- 1 pound (5-6 links) mild italian sausage links in casing
Instructions
- Preheat oven to 400* F.
- To a 9×13 baking dish add the halved baby honey gold potatoes, tri-colored bell peppers, cherry tomatoes, red onion, fresh basil, minced garlic, dried italian seasoning, salt, black pepper and olive oil.24 ounces bag baby honey gold potatoes, 3 tri-colored bell peppers, 2 cups cherry tomatoes, 1½ cups red onion, 2 tablespoons chopped fresh basil, 1 tablespoon minced garlic, 1 teaspoon dried italian seasoning blend, 1 teaspoon salt, ½ teaspoon black pepper, 3 tablespoons olive oil
- Using a large spoon, or clean hands, toss the vegetables together until they are all coated with the olive oil. Spread into an even layer in the dish.
- Place the mild italian sausage links onto the top of all the vegetables in the baking dish. Be sure to leave some space between each of the mild sausage links so they can cook and brown evenly.1 pound (5-6 links) mild italian sausage links in casing
- Cover the baking dish with aluminum foil and bake for 1 hour. Remove the aluminum foil and bake for 15 minutes, flip the mild sausage links over and bake for another 10 – 15 minutes or until the sausage is golden brown and cook to an internal temperature reaches 165* F.
Jenn’s Notes
- To Store: Leftovers can be stored in an airtight container, in the refrigerator, for 3-4 days.
- To Freeze: You can freeze the cooked sausage links in an airtight container for up to 2 months. I do not recommend freezing the vegetables once they have been baked. The vegetables are best served freshly baked.
- To Reheat: Slice the sausages into smaller pieces for easier reheating. Reheat in the oven or microwave until heated through.
- Depending on the brand of Italian sausage links you buy, a 1 pound package will have 5-6 links. If your sausage links are a little smaller, like in a 6 link package, then you will need to check for doneness at the 1 hour 15 minute mark.
- Be sure that you are using sausage links that are in the casing and not the kind that is pre-cooked. The casing is what will get golden brown and crispy as the sausage links bake.
- Make sure to leave some space between each sausage link so they can cook and brown evenly.
This was delicious!