This Sheet Pan Sausage, Peppers, and Potatoes recipe is a hearty, flavorful, and easy dinner that comes together with minimal cleanup. It features juicy sausage, tender potatoes, and sweet bell peppers roasted to perfection on one pan. Perfect for busy weeknights or meal prep.
Why You’ll Love This Recipe
I love how effortless this meal is—everything roasts on one sheet pan, so there’s no need for multiple dishes. It’s a wholesome, satisfying recipe that’s packed with flavor thanks to the caramelized veggies and savory sausage. Plus, it’s highly customizable and great for feeding a crowd or prepping lunches for the week.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound Italian sausage links, cut into 1-inch pieces
1 ½ pounds baby potatoes, halved or quartered
2 bell peppers (any color), sliced into strips
1 red onion, sliced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon smoked paprika
Salt and black pepper to taste
Optional: fresh parsley for garnish
Directions
Preheat the oven to 400°F (200°C).
I line a large sheet pan with parchment paper or foil for easier cleanup.
In a large bowl, I toss the potatoes with 1 tablespoon of olive oil, garlic powder, smoked paprika, oregano, salt, and pepper.
I spread the potatoes on the pan and roast them for 20 minutes.
While the potatoes cook, I toss the sliced peppers, onion, and sausage with the remaining tablespoon of olive oil and a pinch of salt and pepper.
After 20 minutes, I remove the pan, add the sausage and veggie mixture to the potatoes, and give everything a quick toss.
I return the pan to the oven and roast for another 25-30 minutes, or until the sausage is cooked through and the vegetables are tender and slightly caramelized.
I garnish with fresh parsley before serving, if desired.
Servings and timing
This recipe serves 4 people. Prep time: 10 minutes Cook time: 45-50 minutes Total time: 55-60 minutes
Variations
I often switch things up by using spicy Italian sausage instead of mild for a bit of heat. Sometimes I throw in zucchini or cherry tomatoes for added freshness. For a lower-carb version, I swap the potatoes for cauliflower florets. You can also use turkey or chicken sausage for a lighter option.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven at 375°F (190°C) for 10-15 minutes or heat it up in a skillet for a crispier finish. The microwave works too, but it won’t keep the edges crispy.
FAQs
How do I keep the potatoes from getting soggy?
I make sure to roast the potatoes on their own first so they have time to crisp up before adding the sausage and vegetables.
Can I make this recipe ahead of time?
Yes, I often chop everything in advance and store it in the fridge. When I’m ready to cook, I just toss and roast.
Can I use frozen vegetables?
Frozen peppers and onions can work in a pinch, but I find that fresh vegetables roast better and give a better texture.
What kind of sausage works best?
I like using uncooked Italian sausage links, but fully cooked sausage can also work. Just reduce the final roasting time by about 10 minutes.
Is this recipe gluten-free?
Yes, as long as the sausage used is certified gluten-free, this dish is naturally gluten-free.
Conclusion
Sheet Pan Sausage, Peppers, and Potatoes is my go-to when I need something easy, delicious, and satisfying. It’s packed with flavor, easy to customize, and perfect for weeknights or meal prep. Whether I’m cooking for my family or just myself, this one-pan wonder always hits the spot.
A hearty and flavorful one-pan meal featuring roasted Italian sausage, tender baby potatoes, bell peppers, and red onions, all seasoned and caramelized to perfection. Perfect for easy weeknight dinners or meal prep.
Ingredients
1 pound Italian sausage links, cut into 1-inch pieces
1 ½ pounds baby potatoes, halved or quartered
2 bell peppers (any color), sliced into strips
1 red onion, sliced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon smoked paprika
Salt and black pepper to taste
Optional: fresh parsley for garnish
Instructions
Preheat the oven to 400°F (200°C).
Line a large sheet pan with parchment paper or foil for easier cleanup.
In a large bowl, toss the potatoes with 1 tablespoon of olive oil, garlic powder, smoked paprika, oregano, salt, and pepper.
Spread the potatoes on the pan and roast for 20 minutes.
While the potatoes cook, toss the sliced peppers, onion, and sausage with the remaining tablespoon of olive oil and a pinch of salt and pepper.
After 20 minutes, remove the pan, add the sausage and veggie mixture to the potatoes, and give everything a quick toss.
Return the pan to the oven and roast for another 25-30 minutes, or until the sausage is cooked through and the vegetables are tender and slightly caramelized.
Garnish with fresh parsley before serving, if desired.
Notes
Use spicy Italian sausage for extra heat.
Swap potatoes for cauliflower for a low-carb version.
