This sheet pan sausage, potatoes, and peppers is all about bold flavor and simple cleanup. The sausage gets a nice sear, the potatoes turn golden and tender, and the peppers and onions caramelize just enough to bring out their sweetness. Everything roasts together and soaks up a smoky seasoning blend that ties it all together.
Why You Need To Make This Sheet Pan Sausage Dinner
- No guessing if the kids will eat it: The flavors are simple, familiar, and kid-friendly. Sausage, potatoes, and peppers are an easy win for picky eaters.
- Grocery store staples: No special trips or hard-to-find ingredients. Everything you need is easy to grab and affordable.
- Easy prep: The chopping is simple, and the ingredients come together fast. Once everything is on the pan, the oven does the rest.
I make a sheet pan meal at least once a week, sometimes even more, because they are so easy. I usually prep most of the vegetables ahead of time, so when it is time to cook dinner, all I have to do is toss everything on the pan. That is exactly why recipes like this Baked BBQ Chicken Dinner and today’s sausage, potatoes, and peppers are always on repeat in my kitchen.
Ingredients and Substitutions
- Smoked sausage – You can use turkey sausage, chicken sausage, or kielbasa if you prefer.
- Baby red potatoes – Yukon gold potatoes or small white potatoes work well too.
- Bell peppers – Any color of bell pepper can be used. Use what you have on hand.
- Yellow onion – Sweet, white, or purple onions are good substitutes.
- Olive oil – Avocado oil or vegetable oil can be used as an alternative.
- Garlic powder – Use 3 cloves of fresh minced garlic instead.
- Dried basil – Italian seasoning can be used if you do not have basil.
- Dried oregano – Italian seasoning works here as well.
- Smoked paprika – Regular paprika can be used, but you will lose a little of the smoky flavor.
- Salt and pepper – No substitutions.
- Parsley – Freshly chopped cilantro or chives can be used as a garnish.
Mandy’s Top Tip
Cut all the sausage, potatoes, and vegetables into even pieces so they cook evenly. This helps everything roast at the same rate and prevents some pieces from overcooking while others are still underdone.
Tips for Success
Prep ahead to save time – Chop the vegetables and slice the sausage the night before. Store them in airtight containers so everything is ready to go when you need it.
Use pre-cooked sausage – Fully cooked smoked sausage makes this recipe even faster and removes any worry about undercooked meat.
Dry the potatoes – Pat the cut potatoes dry with a paper towel before tossing with oil and seasoning. This helps them crisp up better in the oven.
Watch the size of your pan – Use a large enough sheet pan so the ingredients aren’t crowded. This gives everything space to roast and caramelize instead of steaming. I used a 12” x 16” pan.
How to Make the Easy Sheet Pan Dinner
Everything goes straight onto the sheet pan. Add the sausage, potatoes, and vegetables, drizzle with oil, sprinkle on the seasonings, and toss it all together right on the pan. Then, roast until everything is golden and tender.
Arrange everything on a large sheet pan.
Drizzle with oil, season, and toss to combine.
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Sheet Pan Sausage Potatoes and Peppers Recipe
Ingredients
- 1 (14 ounce) smoked sausage link cut into 1/4 inch thick slices
- 1 1/2 pounds baby red potatoes cut in half
- 2 bell peppers cut into 1 inch pieces (I used red and green)
- 1 large yellow onion cut into 1 inch pieces
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- parsley finely chopped (for garnish)
Instructions
- Preheat the oven to 400 degrees F.
- Place the sausage, potatoes, bell peppers, and onion directly on a large sheet pan.
- Drizzle with olive oil and sprinkle with garlic powder, dried basil, dried oregano, sea salt, smoked paprika, and black pepper.
- Toss everything together on the pan until well coated and spread into an even layer.
- Roast for 30-35 minutes, stirring halfway through, until the potatoes are tender and the edges are golden.
- If desired, garnish with chopped parsley before serving.
Notes
- Cut the potatoes, peppers, and sausage into similar sizes for even cooking.
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze: Let everything cool completely, then freeze in a freezer-safe bag or container for up to 3 months.
- Reheat: Warm in a 350 degrees F oven for about 15 minutes or heat individual portions in the microwave until hot.
Nutriton
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.