Sheet Pan Sausage and Peppers (Paleo, Whole30, keto)

a baking sheet full of differently colored bell peppers, red onion slices and Italian sausages on top

5 from 5 votes

Sheet Pan Sausage and Peppers (Paleo, Whole30, keto)

A quick, easy sheet pan dinner with juicy sausages and tender, caramelized vegetables. Eat it with a salad, piled on top of mashed or riced veggies or stuffed into a hoagie bun! Plus it's naturally low carb, keto, gluten-free, dairy-free, Paleo and Whole30 friendly.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 649kcal

Author: Don Baiocchi

Ingredients

1 medium red onion
3 bell peppers, colors of your choice
3 tablespoons avocado oil or extra virgin olive oil
1 teaspoon fine sea salt
1 teaspoon ground black pepper
8 Italian sausages, mild or spicy
2 tablespoons chopped fresh parsley or fresh thyme

Instructions

Heat the oven to 425°.
Cut the root ends off the red onion, cut the onion in half from root to root, and peel. Then cut each half into thin half-moons (approx. 1/4" thick but don't worry about it).
Cut the peppers in half and discard the stem and seeds. Slice into strips about the same size as the onion slices.
Toss the veggies on the baking sheet with the oil, salt and pepper. Just when you think everything is evenly coated, toss for another 15 seconds to make sure. Arrange in a single layer as much as possible. The veggies will be scrunched up together and overlap a bit - that's okay.
Place the sausages on top of the veggies and roast for 20-25 minutes, until the sausages are cooked through (160° internal temperature).
Sprinkle the fresh parsley or thyme on top and serve.

Notes

What to serve with sausage and peppers:

A green salad on the side
Piled on top of any kind of mashed veggies or veggie rice to soak up all the juices
Tossed with your favorite pasta (slice the sausages after cooking before adding to pasta); heat up some marinara and add that as well if you like
Stuffed into a hot dog bun or hoagie bun. You can also then top with cheese and broil or bake a few minutes to melt the cheese.

Make ahead

You can slice up the veggies and keep in the fridge for up to 5 days.

You can store the cooked sausage and veggies in the fridge for up to 5 days.

Reheat in a medium oven for about 15-20 minutes.

Substitutions and variations

You can use any type of fresh (not pre-cooked) sausage: spicy Italian, bratwurst, chorizo, etc. Pork or turkey is best as they have more fat, making for juicier sausages. Chicken sausage would be fine but since it's leaner, you won't get as much juice from them.
Use any combination of colors of bell peppers you like.
You can also subtract 1-2 peppers and add a pint of cherry or grape tomatoes. They're small enough that they will cook in the same amount of time as the sausage and other veggies.
You can add red pepper flakes to the vegetable mixture for extra spice.

Nutrition