If the liquid from your sausage and peppers didn't evaporate, it is probably because you overcrowded your pan. Everything needs to be spread out so that heat can get between the ingredients and allow steam to escape. You also need to use a large enough pan, with a low rim, such as my 13 by 8 inch large sheet pan with a 1 inch rim. This allows heat to sweep across the pan, evaporating all the liquid that is produced during roasting. If you can't spread out your ingredients on one sheet pan, just use 2 pans and place them a couple levels apart in the oven.