sheet pan sausage and potatoes
Sheet Pan Sausage and Potatoes is a hearty and easy-to-make dish that combines juicy sausage links with tender potatoes and vibrant vegetables, all roasted together on one pan for maximum flavor with minimal cleanup. Perfect for a busy weeknight dinner!
Equipment
- 1 large baking sheet
- 1 cutting board
- 1 sharp knife
- 1 mixing bowl
- 1 spoon or spatula
Ingredients
- 1.5 pounds sausage links such as Italian or kielbasa
- 1.5 pounds baby potatoes halved
- 2 cups bell peppers chopped (any color)
- 1 medium onion chopped
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- to taste salt
- to taste black pepper
- fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the halved baby potatoes, chopped bell peppers, and chopped onion.
- Drizzle the olive oil over the vegetables and sprinkle with garlic powder, smoked paprika, dried oregano, salt, and black pepper. Toss until evenly coated.
- Spread the vegetable mixture evenly on a large baking sheet.
- Nestle the sausage links among the vegetables on the baking sheet.
- Place the baking sheet in the preheated oven, and roast for about 25-30 minutes, or until the potatoes are tender, and the sausage is cooked through. Stir halfway through for even cooking.
- Once done, remove the baking sheet from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired.
- Serve hot and enjoy your meal!
Notes
Feel free to add other vegetables such as carrots, zucchini, or broccoli based on your preference.
For added heat, consider using spicy sausage or adding red pepper flakes.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.