Sheet Pan Sausage, Grapes & Peppers
A colorful, easy weeknight dinner that brings together sweet roasted grapes, vibrant peppers, red onion, and savory sausage—all on one pan.
Serves 4–6
Prep: 15 minutes
Cook: 35 minutes
Ingredients
1½ pounds Italian sausage, sliced into 1-inch pieces
2 cups seedless red grapes
2 red bell peppers, sliced
2 yellow bell peppers, sliced
1 red onion, cut into wedges
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes, optional
1 tablespoon balsamic vinegar
2 tablespoons fresh parsley, chopped
Instructions
1. Heat the oven.
Preheat oven to 425°F. Lightly grease a large rimmed sheet pan.
2. Toss the vegetables.
Add grapes, bell peppers, and red onion to the pan. Drizzle with olive oil and sprinkle with garlic, oregano, thyme, salt, pepper, and red pepper flakes. Toss to coat.
3. Add the sausage.
Arrange the sliced sausage among the vegetables, spreading everything into an even layer.
4. Roast.
Roast for 20 minutes. Remove from the oven and toss the sausage and vegetables. Return to the oven and roast for another 12–18 minutes, until the sausage is cooked through and browned and the peppers and onions are tender and caramelized.
5. Finish and serve.
Drizzle with balsamic vinegar and sprinkle with fresh parsley. Serve warm with crusty bread, over rice, or alongside a simple green salad.
A Little Something Extra
As the grapes roast, they become sweet, juicy, and slightly caramelized, creating the perfect contrast to savory sausage and smoky roasted peppers.
Tri-County Produce tip
Pick up a colorful mix of fresh bell peppers and locally grown grapes for this recipe. The more colorful the sheet pan, the better!