Sheet Pan Sausage with Peppers, Fennel, and Olives
Sheet Pan Sausage Vibes: Sometimes You Just Need Simple
So, let me be straight with you—I’ve definitely pulled this together when I should have just ordered takeout, but hey, there’s something kinda magic about plopping everything on a tray, sliding it in the oven, and then feeling a bit fancy an hour later. The first time I made this, I was honestly just cleaning out the fridge (it wasn’t pretty, let me tell you), but my husband walked in, sniffed the air and said, “What smells so good?!” Boom, this recipe was born. There’s also something about the smell of roasted fennel that just sort of grabs you and sticks in your brain—in a good way—like that one catchy tune you heard on the radio but can’t quite name.
Full disclosure: Not everything always comes out looking restaurant-perfect, but let’s be real, it’ll taste amazing even if the peppers are a little more singed than you planned. Plus, easy cleanup, which is a huge win for folks (me) who’d rather watch TV than wash up.
Why I Keep Coming Back to This Sheet Pan Dinner
I make this sausage, peppers, and fennel traybake when work’s just sucked the energy out of me and I don’t want to fuss (which, okay, is honestly a lot of the time lately). My family goes seriously mental for this—my brother-in-law always asks for seconds, even though he pretends to be a food snob. And, weirdly enough, the leftovers are perfect with a fried egg the next morning; you wouldn’t think it, but trust me. Also, I used to get annoyed with recipes that want you to sauté things first (what a faff!), so I skip it all and just let the oven work its magic.
My only real struggle is resisting the urge to over-crowd the pan—when you try to cram one too many sausages in there, you end up with a sort of sausage steam bath. Don’t do it. Or do, just, y’know, expect a different vibe.
Gathering Your Ingredients—And Some Swaps That Work Just Fine
- 4 uncooked sausages (sweet Italian is great, but I sometime just use whatever’s in the fridge — chorizo works in a pinch, and my aunt swears by chicken apple, but to be honest, I don’t get it)
- 2 bell peppers (any color, but red and yellow are sweeter; use green if that’s all you’ve got, they’re cheaper too)
- 1 large bulb of fennel, sliced thick-ish (my old neighbor insisted you must use the fronds too—maybe she’s right?)
- 1 onion, any sort, cut into chunky wedges (red turns everything a bit pink—fun!)
- A hefty handful of pitted green olives (Kalamata sometimes sneak in; I usually just grab whatever’s half-finished in the jar)
- 2 tbsp olive oil (extra virgin, but, honestly, whatever’s in your cupboard—no need to be precious)
- 1 tsp dried oregano or Italian seasoning (I often skip this and it’s fine)
- Salt and pepper to taste, obviously
- Optional: tiny tomatoes, crushed garlic, a little chili flake (for drama), or chunks of potato if you’re feeling hearty
The (Kinda Flexible) Directions
- Preheat your oven to 425°F (that’s about 220°C if you’re across the pond). No, seriously, let it get hot; you want a good bit of sizzle.
- Grab your largest sheet pan—the biggest you’ve got. Line it with parchment or don’t; I sometimes just go rogue and soak the pan later (not recommended, but we’ve all been there).
- Toss your pepper, fennel, and onion slices straight onto the tray. Drizzle with olive oil, scatter on the oregano, salt, pepper. Use your hands, it’s easier, and kind of fun, a messy one but hey.
- Add the sausages on top—just sort of nestle them in, don’t worry if they look odd, this is where it starts looking a bit chaotic.
- Throw on your olives and any bonus extras you’re using. If using garlic, toss in now (I sometimes forget and add it halfway through. It works, but burns a bit).
- Slide the whole lot into the oven. Roast 25–30 minutes, then give everything a bit of a toss. If you want, poke the sausages to let some fat out (not required, but helps crispiness). This is usually where I sneak a taste, so watch your fingers!
- Back in the oven for another 10–15 minutes, or until sausages are golden and veggies are as charred or soft as you like. The fennel should be caramelized around the edges—if it’s looking pale, leave it a bit longer.
- Let it cool for a couple minutes (unless you like burning your mouth—I never learn), and serve right from the tray.
Notes From the School of Messing Up
- I once tried crowding two sheet pans into the oven—bad idea, things steamed instead of roasting. So, maybe just stick to one tray or rotate them halfway if you really must.
- If you like things crispier, don’t skip tossing things midway. I sometimes forget and it’s never as good.
- Actually, letting the veggies overlap a little adds a nice steamy softness. I used to be militant about a single layer, but now I’m more chill.
Variations I’ve Dabbled In (Some More Successfully Than Others)
- Once swapped in sweet potato chunks for some peppers—tasted awesome, though my daughter picked all hers out (kids, eh?)
- Chicken thighs instead of sausage; totally works, but you need to watch they don’t dry out
- I threw in feta and lemon zest one time—absolute win
- Attempted to use raw broccoli as a filler—do not recommend, it just went sad and limp
About the Equipment (or Lack Thereof)
If you don’t have a big sheet pan, use two regular baking trays. Or, just pile things high and accept it will steam more. In uni, I used a roasting tin; it was fine, just a bit squishier. And, if you’re out of parchment paper, a good splash of oil on the pan does the job (but, be ready for a soak later—sorry).
How It (Usually) Stores—But Not For Long
Pop leftovers in a container in the fridge—they’re great up to 2 days, maybe 3 if you’re living dangerously. I think this tastes even better the next day, weirdly enough. But honestly, in my house, it rarely lasts more than a day; everyone just keeps picking at it.
Serving It Up: The Best Part
I’ll usually just plop the tray in the middle of the table with warm bread (my crew is obsessed with tearing off hunks and mopping up the juices—sometimes too enthusiastically). Occasionally, I’ll toss some arugula in lemon and pile it on top for a faux-fancy moment. Or eat it straight with a cold beer. Your call!
Things I’ve Learned the Hard Way (Pro Tips… Ish)
- I once rushed tossing the veg—skipped it, actually—and yeah, everything stuck together and went kinda mushy. Take the extra 15 seconds.
- If you skip oiling the pan, you’ll regret it. It’s just more scrubbing, and life’s hard enough.
- Keep an eye out at the end, especially if your oven runs hot (like mine does)—burnt fennel tastes like defeat.
FAQ: Actual Questions I’ve Gotten (More or Less)
- Can I use pre-cooked sausages? Yep, but they don’t get as juicy—maybe just toss them in for the last 20 minutes. (They don’t care.)
- Do I have to include fennel? No, but I think it’s the best bit. You could double the peppers, or try zucchini—totally different taste, but you do you.
- What if I only have black olives? All good. Use whatever olives you fancy, or skip them if you’re not into it.
- Can I prep this ahead? You can! Toss everything together in the morning, cover, and roast when you get home. (Sometimes I forget it in the fridge. Still works ok.)
- My veggies aren’t caramelizing. What gives? They’re probably too crowded or the oven’s not hot enough. Or, honestly, maybe it just needs another ten minutes. Don’t be afraid to crank up the heat at the end.
Totally unrelated side note—you ever notice how fennel bulbs look a bit like a cross between an onion and an alien spaceship? Just me? Alright then. Happy cooking, mate!
Ingredients
- 4 Italian sausages (pork or chicken)
- 2 large red bell peppers, sliced
- 1 yellow bell pepper, sliced
- 1 large fennel bulb, trimmed and sliced
- 1 red onion, sliced
- 1 cup mixed pitted olives (such as Kalamata and green olives)
- 3 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
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1Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper.
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2Place the sausages, sliced peppers, fennel, and red onion on the sheet pan.
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3Drizzle the olive oil over the vegetables and sausages. Sprinkle with oregano, salt, and pepper. Toss gently to coat evenly.
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4Scatter the olives among the vegetables and sausages.
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5Roast in the preheated oven for 30 minutes, turning the sausages and stirring the vegetables halfway through, until the sausages are cooked through and the vegetables are tender and golden.
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6Serve hot, garnished with fennel fronds if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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