Description
Sheet Pan Sausage, Peppers & Potatoes Dinner is a weeknight lifesaver! Learn my easy, flavorful recipe with personal tips for a truly satisfying meal.
Ingredients
Scale
- Main Players for Sheet Pan Sausage, Peppers & Potatoes:
- 1 lb Italian sausage (mild or hot), sliced into 1-inch rounds
- 1.5 lbs baby red potatoes, scrubbed and cut into 1-inch pieces
- 3 bell peppers (mixed colors), cored, seeded, and cut into 1-inch strips
- 1 red onion, peeled and cut into thick wedges
- Flavor Boosters for Sheet Pan Sausage, Peppers & Potatoes:
- 3 tbsp olive oil
- 1.5 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt (or to taste)
- 0.5 tsp black pepper (or to taste)
- Finishing Touches:
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
- Prepping Your Sheet Pan Sausage, Peppers & Potatoes:: First things first, let’s get that oven roaring! Preheat it to a nice hot 400°F (200°C) and line a big, sturdy sheet pan with parchment paper. Trust me on the parchment; it makes cleanup a breeze, and nobody wants to scrub baked-on potato bits. While the oven warms, chop those baby red potatoes into roughly 1-inch pieces. No need to be perfect, just aim for even-ish so they cook at the same rate. This is where I sometimes get a little too ambitious with my chopping, ending up with some tiny bits and some big chunks, oops!
- Tossing the Veggies for Sheet Pan Sausage, Peppers & Potatoes:: Now for the fun part! In a large bowl, toss your chopped potatoes, bell peppers, and red onion. Drizzle generously with olive oil—enough to lightly coat everything. Then, sprinkle in the garlic powder, smoked paprika, dried oregano, salt, and black pepper. Get in there with your hands (clean ones, of course!) and toss, toss, toss until every single piece is coated in that lovely seasoning mix. This step is crucial for flavor, so don’t rush it. I once used a spoon and ended up with half the veggies unseasoned, doh!
- Adding the Sausage to Your Sheet Pan Sausage, Peppers & Potatoes:: Next, slice your Italian sausages into 1-inch thick rounds. I like to do this after tossing the veggies so the sausage doesn’t get too oily before seasoning. Add the sausage slices to the bowl with the seasoned veggies and give it another gentle toss. You want everything mingling together, ready to share the pan. Spread the mixture out in a single layer on your prepared sheet pan. Don’t overcrowd it, please! If your pan is too full, things will steam instead of roast, and we want crispy goodness for our Sheet Pan Sausage, Peppers & Potatoes.
- First Roast of Your Sheet Pan Sausage, Peppers & Potatoes:: Pop that sheet pan into your preheated oven. Let it roast for 20 minutes. While it’s doing its thing, you’ll start to smell those amazing aromas filling your kitchen—the garlic, the paprika, the sweet peppers, it’s just heavenly. This initial roast gets the potatoes softening and the sausage starting to brown. I usually set a timer for this part because I’m easily distracted by, well, everything else happening in my kitchen!
- Flipping for Even Cooking:: After 20 minutes, carefully pull the pan out of the oven. Grab a spatula and give everything a good stir and flip. You want to make sure all sides of the potatoes and sausage get a chance to caramelize and crisp up. See those little browned bits forming? That’s flavor, my friend! Spread everything back out into a single layer. This ensures even cooking and helps achieve that beautiful golden-brown finish we’re after for our Sheet Pan Sausage, Peppers & Potatoes.
- Finishing Your Sheet Pan Sausage, Peppers & Potatoes:: Return the pan to the oven and continue roasting for another 15-20 minutes, or until the potatoes are fork-tender and the sausage is cooked through and nicely browned. Every oven is a little different, so keep an eye on it! If you like, sprinkle with fresh parsley before serving. The final dish should be a vibrant medley of tender, smoky veggies and juicy, flavorful sausage. It’s truly a sight to behold, and the taste? Pure comfort, every single time!