Ingredients
Scale
- 4–5 Italian sausages (pork, chicken, or turkey)
- 1.5 lbs baby potatoes, halved or quartered
- 2 bell peppers (any color), sliced
- 1 large red onion, sliced
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp smoked paprika (optional)
- Fresh parsley (for garnish)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
- Chop your veggies: Halve or quarter the potatoes, and slice the peppers and onion.
- Toss everything: In a large bowl or directly on the pan, combine potatoes, peppers, and onion. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, oregano, and paprika. Toss to coat evenly.
- Add sausages: Nestle the sausages among the vegetables. Leave whole or slice halfway through roasting for crispier edges.
- Roast: Bake for 35–40 minutes, flipping sausages and stirring veggies halfway through, until golden and cooked through.
- Serve: Garnish with fresh parsley and serve hot.
Notes
- Try bratwurst, kielbasa, or plant-based sausages for variety.
- Add veggies like zucchini, mushrooms, or cherry tomatoes.
- Use sweet potatoes instead of baby potatoes for a flavor twist.
- For more brightness, add lemon zest or balsamic vinegar before serving.
- Don’t overcrowd the pan—use two pans for crispier results.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 5g
- Sodium: 780mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg
Keywords: one-pan, sausage and peppers, sheet pan dinner, roasted vegetables