Save A hearty and colorful one-pan meal featuring roasted sausages, sweet bell peppers, onions, and golden potatoes—perfect for busy weeknights.
I first made this sheet-pan supper on a night when everyone seemed extra hungry but I wanted to keep dinner simple. The roasted vegetables and juicy sausages quickly became a family favorite, and I love how hands-off the cooking is once everything's prepped.
Ingredients
- Italian sausages: 4 mild or spicy sausages, about 400 g (14 oz) total
- Baby potatoes: 500 g (1 lb), halved
- Bell peppers: 2, red, yellow, or orange, sliced into strips
- Red onion: 1 large, sliced into wedges
- Garlic: 2 cloves, minced
- Olive oil: 3 tbsp
- Dried oregano: 1 tsp
- Dried thyme: 1 tsp
- Smoked paprika: ½ tsp
- Salt: ¾ tsp, or to taste
- Black pepper: ½ tsp, freshly ground
- Red pepper flakes: Pinch (optional)
- Fresh parsley: 2 tbsp, chopped (optional garnish)
- Lemon wedges: For serving (optional garnish)
Instructions
- Preheat Oven:
- Preheat your oven to 425°F (220°C).
- Prepare Vegetables:
- On a large rimmed baking sheet, toss potatoes, bell peppers, and red onion with olive oil, garlic, oregano, thyme, smoked paprika, salt, pepper, and red pepper flakes until evenly coated.
- Arrange & Add Sausages:
- Spread the vegetables evenly over the baking sheet. Nestle sausages among the vegetables.
- Roast:
- Roast in the oven for 35 minutes, flipping sausages and stirring vegetables halfway, until potatoes are golden and fork-tender and sausages are cooked through (internal temperature 160°F/71°C).
- Rest:
- Remove from the oven and let rest for 5 minutes.
- Garnish & Serve:
- Garnish with fresh parsley and serve with lemon wedges if desired.
Save My kids love snatching the crispy potatoes straight from the pan and we always fight over the last sausage. It's become one of those reliable dinners everyone actually looks forward to, which makes it extra special for us.
Serving Suggestions
Serve this dish with crusty bread, over fluffy rice, or alongside a simple green salad for a complete meal.
Variations
Swap in chicken or turkey sausages for a lighter option, or stir in zucchini or cherry tomatoes during the last 15 minutes of roasting for extra veggies.
Storage & Leftovers
Cool leftovers completely before storing in an airtight container in the fridge for up to 3 days. Reheat on a baking sheet in a hot oven for best texture.
Save This recipe makes busy nights so much easier—just prep, roast, and enjoy! The leftovers are perfect for lunch the next day as well.
Common Questions
- → What type of sausages work best for this dish?
Italian sausages, either mild or spicy, provide rich flavor and juicy texture, but chicken or turkey sausages are great lighter alternatives.
- → Can I add more vegetables to the sheet pan?
Yes, zucchini or cherry tomatoes can be added in the last 15 minutes of roasting to add extra color and flavor.
- → How do I ensure the potatoes cook evenly?
Halve the baby potatoes and toss them thoroughly with oil and seasonings to promote even roasting and a golden crust.
- → What herbs and spices enhance this preparation?
Dried oregano, thyme, smoked paprika, garlic, salt, and black pepper blend well to highlight the flavors of the sausages and vegetables.
- → How should leftovers be stored and reheated?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to maintain crispness and flavor.