One Pan Roasted Potatoes Sausage and Peppers is one of my favorite, fuss-free sheet pan dinners. Perfect for weeknights and bonus points for easy cleanup!
Sheet Pan Potatoes, Sausage and Peppers
This is such a fuss-free way to roast sausage along with some potatoes, onions and peppers. Drizzle it with extra virgin olive oil, add some fresh rosemary and stick it in the oven. Don’t you love a meal that only dirties one pan!?
This easy one-dish meal makes clean-up a breeze, and the smell in your kitchen will make everyone hungry! If you want to make clean-up even easier you can line the sheet pan with foil.
Everyone in my house loves Italian sausage, so it’s a staple on our kitchen table whether we make sausage and peppers on the grill, toss them with pasta like this Spicy Whole Wheat Linguini with Sausage and Peppers or serve them like this, with potatoes and veggies, my favorite way to eat them!
Finding a great tasting chicken sausage alternative could be a challenge, I’m in love with Premio’s which I can find everywhere here in New York, but also this Al Fresco’s Sweet Italian Chicken Sausage, is pretty great, both are 75% less fat that pork sausage. Of course, Italian turkey sausage or even Turkey Keilbasa would taste great here.
Tips For Success
The most important thing when making this dish is cutting everything about the same size so they cook even and don’t crowd the pan. The potatoes take the longest to cook, so if you cut them small it all evens out. The onions get a little charred which I love, if you want to avoid that you can add them later with the sausage.
Variations
- Swap the Italian sausage for Turkey Kielbasa.
- Try it with red potatoes, new potatoes or russet potatoes.
- Keep it low-carb and swap out the potatoes cauliflower or turnips.
- Add more veggies like zucchini, yellow squash or mushrooms.
More Sheet Pan Dinners You Will Love
- Sheet Pan Balsamic Herb Chicken and Veggies
- Balsamic Chicken with Vegetables
- Italian Chicken and Veggie Dinner
- Sheet Pan Shrimp with Broccolini and Tomatoes
One Pan Roasted Potatoes, Sausage and Peppers
Ingredients
- 1.5 lb about 3 large potatoes, russet or new
- 1 medium onion, peeled and quartered, layers separated
- 2 red bell peppers, seeds removed and cut into 1 inch pieces
- 2 tsp extra virgin olive oil
- kosher salt and fresh cracked pepper to taste
- 1 tsp chopped rosemary, fresh or dry
- 1/2 tsp garlic powder
- olive oil spray, I use my Misto
- 1 lb Italian chicken sausage, each link into 6-7 slices **
Instructions
- Cut the potatoes into small 1" x 1/2 inch pieces. These take the longest to cook so cutting them small ensures everything cooks evenly.
- Preheat oven to 375°F.
- Spray one large non-stick baking sheet, or two small ones with olive oil spray to prevent the potatoes from sticking.
- In a large bowl, combine potatoes, onions, peppers, olive oil, salt, pepper, rosemary and garlic powder. Mix well to be sure everything is coated with oil and seasoned evenly. Pour onto the prepared baking sheet and place in the center of the oven; bake for 15 minutes.
- Use a spoon to toss so nothing sticks or burns.
- Add the sausage to the baking sheet with the potatoes and vegetables and bake, tossing once or twice for 25-35 minutes, or until your potatoes are cooked through.
- Cooking time will vary depending on the thickness of your potatoes and sausage, keep an eye so they don't burn.
Last Step:
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Loved it! Â Easy and tasty!
Made recipe as written with the Italian chicken sausage. Very easy and delicious weeknight meal. I will be adding this into our regular meal rotation.Â
Are we supposed to add the sausages whole or sliced?
Sliced
I can’t be the only one leery of putting raw meat on the same pan as the veggies. How do you get pa?st that, LOL
I used pre-cooked turkey kielbasa and sautéed the meat & veggies separately before roastingÂ
Don’t knock it till you try it. I tried it, it was amazing. I added zucchini. Make sure to use chicken sausage.
There is cooked chicken sausages available for you to buy.
This recipe shocked me and my husband! So delicious, so easy! Will definitely be a staple in our home!Â
Delicious! I added  shallot 2 cloves and it was wonderful. Easy, a little prep and no clean up.
Excellent for breakfast to go along side eggs
Recipe sucks…. No color on anything, never using again
Thanks for your contribution, Curt. Very articulate.Â
I made it and it was great. Nice color throughout. Good flavor. Fairly simple. Maybe, Curt, you should stick to recipes more appropriate to your skill level. Like toast.
Everyone is entitled to an opinion, please don’t taker it personally.
Very delicious and easy to make. I like that there are just 3 main ingredients. Thank you so much, Gina
Another 5-star recipe! Easy, delicious and hearty. Thanks, Gina!
I am getting completely hooked on one pan meals , and this one ranks up in the top . Uses things you usually have in the house. I prepped everything earlier -then just added meat and spices before panning . Totally yummy?
Substitute cubed kohlrabi for the potatoes and save a TON of calories [36 in a cup of kohlrabi vs 167 in a cup of potatoes] and carbohydrates [8g in kohlrabi vs 31g in potato]. A relative of broccoli, kohlrabi has none of the sulfur smell but cooks and tastes a lot like potatoes — maybe a tad sweeter. They look a little strange, but just peel off the outer layer and cut up like potatoes. Also makes great scalloped “potatoes”. I’ve served kohlrabi to my potato-loving husband a half dozen times in place of potatoes and he has yet to notice any difference.
Fabulous flavor and filling meal. Created this just as written except added 2 tablespoons of Ken’s Italian Dressing and marinade as well as 2 cloves garlic. Worth 10 pts on green with the addition. So good!
This is easy to prepare and delicious! Will definitely make again. 😋
Quick, easy, healthy, delicious!
Made this for breakfast with eggs. So easy and tasty.
Excellent! Followed the directions to a T and voila – perfection.
Does anyone know what 1/4 of the recipe ends up being in terms of cups or ounces? I’m using extra of everything so I’d like to get an approximation for how I could measure it out. Thanks!
1 potato, 1/4 onion, 1/2 bell pepper, 1/2 tsp olive oil, 1/4 tsp rosemary, pinch garlic powder, 1/4 pound sausage. I would not probably suggest but that’s about 1/4 recipe.
What about using frozen potatoes? Would this extend the cooking time?
Another home run by Gina.  Made this last night exactly as suggested except for oven time. Baked it for 45 minutes but that’s an individual oven thing. Pleasantly surprised as how 2 teaspoons of EVOO was all that was needed…I use to down my veggies. The end product was full of flavor and all veggies cooked perfectly. A keeper for sure!
Thanks Charlene!