Sheet Pan Sausage and Peppers
Ingredients
- 1.5 lbs Italian sausage links sweet, hot, or chicken/turkey — your choice
- 1.5 lbs baby potatoes halved; Yukon gold or red work great
- 2 red bell peppers seeded and sliced into 1-inch strips
- 1 yellow bell pepper seeded and sliced into 1-inch strips
- 1 orange bell pepper seeded and sliced into 1-inch strips
- 1 large yellow onion cut into wedges
- 3 tablespoons olive oil extra virgin
- 1.5 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt plus more to taste
- 0.5 teaspoon black pepper freshly ground
- 0.25 teaspoon red pepper flakes optional, for heat
- 2 tablespoons fresh flat-leaf parsley roughly chopped, for garnish
- 1 tablespoon balsamic glaze optional, for drizzling at the end
Instructions
- Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet (or two if needed) with parchment paper or lightly grease with cooking spray.
- Place the halved baby potatoes on the baking sheet. Drizzle with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Toss to coat and spread in a single layer. Transfer to the oven and roast for 10 minutes while you prepare the rest of the ingredients.
- Meanwhile, score each sausage link 3 to 4 times with a sharp knife, cutting about halfway through. This helps them cook evenly and brown beautifully.
- In a large bowl, combine the sliced bell peppers and onion wedges. Add the remaining 2 tablespoons of olive oil, Italian seasoning, garlic powder, smoked paprika, salt, black pepper, and red pepper flakes (if using). Toss well until everything is evenly coated.
- Remove the baking sheet from the oven. Push the partially-cooked potatoes to one side and add the seasoned peppers and onions. Nestle the sausage links among the vegetables, spacing everything out so nothing is crowded. Use a second baking sheet if the pan seems full.
- Return the pan to the oven and roast for 25 to 30 minutes, flipping the vegetables and turning the sausage links halfway through, until the sausage is cooked through (internal temperature of 160°F for pork sausage, 165°F for poultry), the peppers are tender and slightly charred at the edges, and the potatoes are golden and crispy.
- Remove from the oven. If desired, slice the sausage links into rounds or leave them whole. Drizzle with balsamic glaze if using, scatter fresh parsley over the top, and serve immediately straight from the pan.
Notes
Storage: Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F oven for 10-15 minutes or in a skillet with a splash of olive oil for best texture. Freezing: This dish can be frozen for up to 2 months, though the peppers will be softer upon reheating. Sausage swap: Chicken or turkey Italian sausage reduces saturated fat significantly and still delivers great flavor. Make it a hoagie: Slice the cooked sausage and pile everything into a crusty hoagie roll with a spoonful of marinara for an epic sandwich.