Sheet Pan Sausage and Potato Bake with Rosemary
A convenient sheet pan dinner featuring savory sausage and tender potatoes seasoned with rosemary, perfect for a balanced and flavorful evening meal.
Ingredients
- •1.5 lbs small red or Yukon gold potatoes, quartered
- •1 lb pre-cooked smoked sausage (like kielbasa or chicken apple sausage), cut into 1/2-inch thick rounds
- •1 large red onion, cut into 1-inch wedges
- •2 bell peppers (any color), cored and cut into 1-inch pieces
- •3 tablespoons olive oil
- •1 tablespoon fresh rosemary, chopped
- •1 teaspoon garlic powder
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •Fresh parsley, chopped, for garnish (optional)
Dietary Info
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easier cleanup.
- 2
In a large bowl, combine the quartered potatoes, red onion wedges, and bell pepper pieces. Drizzle with 2 tablespoons of olive oil and toss to coat evenly.
- 3
Add the chopped fresh rosemary, garlic powder, salt, and black pepper to the vegetables. Toss again until all vegetables are well seasoned.
- 4
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Add the sliced sausage rounds amongst the vegetables. Drizzle the remaining 1 tablespoon of olive oil over the sausage and vegetables.
- 5
Bake for 25-30 minutes, or until the potatoes are tender and lightly browned, and the sausage is heated through and slightly caramelized. Halfway through cooking (around 15 minutes), gently toss the ingredients on the sheet pan to ensure even cooking.
- 6
Remove from the oven. Garnish with fresh chopped parsley, if desired, and serve immediately.
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