Italian Sausage and Fennel Sheet Pan Dinner

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A rustic sheet pan meal featuring Italian sausage, sweet fennel, and bell peppers roasted to caramelized perfection with aromatic herbs. This italian-inspired sheet pan ready in about 45 minutes pairs medium yellow onion, sliced, garlic cloves, minced, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb Italian sausage links, sliced into 1-inch pieces
• 1 large (about 2 cups) fennel bulb, sliced thin
• 1 large red bell pepper, sliced into strips
• 1 medium yellow onion, sliced
• 4 cloves garlic cloves, minced
• 3 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
2. Step 2: In a large bowl, combine 1 lb sliced Italian sausage, 2 cups thinly sliced fennel bulb, 1 large sliced red bell pepper, 1 medium sliced yellow onion, and 4 minced garlic cloves.
3. Step 3: Drizzle 3 tbsp olive oil over the mixture, then sprinkle 1 tsp dried rosemary, 1 tsp dried thyme, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Toss well to coat everything evenly.
4. Step 4: Spread the sausage and vegetable mixture in a single layer on the prepared baking sheet.
5. Step 5: Roast in the preheated oven for 25-30 minutes, turning halfway through, until the sausage is browned and cooked through and the vegetables are tender and caramelized around the edges.
6. Step 6: Remove from oven and serve warm, optionally with crusty bread or polenta.