Sheet Pan Sausage and Peppers with Roasted Potatoes
An easy and flavorful one-pan dinner featuring savory Italian sausage, colorful bell peppers, and tender roasted potatoes. Perfect for a weeknight meal with minimal cleanup.
Ingredients
- •1.5 lbs small red potatoes, quartered
- •2 tbsp olive oil, divided
- •1 tsp dried oregano
- •0.5 tsp garlic powder
- •0.5 tsp salt
- •0.25 tsp black pepper
- •1 lb Italian sausage (sweet or hot), cut into 1-inch pieces
- •1 large red bell pepper, cored, seeded, and cut into 1-inch strips
- •1 large green bell pepper, cored, seeded, and cut into 1-inch strips
- •1 large yellow bell pepper, cored, seeded, and cut into 1-inch strips
- •1 medium onion, cut into thick wedges
Dietary Info
Instructions
- 1
Preheat oven to 4000F (2000C). Line a large sheet pan with parchment paper for easier cleanup.
- 2
In a large bowl, toss the quartered potatoes with 1 tablespoon of olive oil, oregano, garlic powder, salt, and pepper until evenly coated. Spread the potatoes in a single layer on one half of the prepared sheet pan.
- 3
Roast the potatoes for 15 minutes. This gives them a head start as they take longer to cook than the other ingredients.
- 4
While the potatoes are roasting, in the same bowl (no need to wash), combine the sausage pieces, bell pepper strips, and onion wedges with the remaining 1 tablespoon of olive oil. Toss to coat.
- 5
After the potatoes have roasted for 15 minutes, carefully remove the sheet pan from the oven. Add the sausage and vegetable mixture to the other half of the sheet pan, spreading everything into a single layer. Return the sheet pan to the oven and continue to roast for another 15-20 minutes, or until the sausage is cooked through and browned, and the vegetables and potatoes are tender and slightly caramelized. Stir halfway through this second roasting period for even cooking.
- 6
Serve immediately, straight from the sheet pan or transferred to plates.
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