Sheet Pan Sausage and Vegetables
This sheet pan sausage and vegetables recipe is an easy, oven-roasted dinner made with smoked sausage, baby potatoes, bell peppers, and onions.
Ingredients
- 16 ounces smoked sausage, sliced
- 1 ½ pounds baby potatoes, halved
- 3 bell peppers, sliced
- 2 red onions, quartered
- 3 tablespoons olive oil
- 1 tablespoon italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
- In a large bowl, combine the olive oil, Italian seasoning, garlic powder, salt, and pepper. Toss the sausage, potatoes, bell peppers, and onions in the seasoning mix until evenly coated.
- Spread the seasoned sausage and vegetables in a single layer on the prepared baking sheet. Be sure not to overcrowd the pan to ensure everything roasts evenly.
- Roast the mixture in the preheated oven for 25-30 minutes, stirring halfway through the cooking time, until the potatoes are tender and golden brown and the sausage is browned.
Notes
- Cut ingredients evenly: Keeping the sausage and vegetables close in size helps everything cook at the same rate.
- Don’t overcrowd the pan: Spread everything into a single layer so the vegetables roast instead of steam.
- Use parchment for easy cleanup: It prevents sticking and makes cleanup quick.
- Stir halfway through roasting: Turning the ingredients helps ensure even browning on all sides.
- Check potatoes for doneness: They should be fork-tender and lightly golden before removing the pan from the oven.
- Adjust seasoning after roasting: A final pinch of salt or pepper can help balance flavors once everything is cooked.
- Serving suggestions: Pair with Butternut Squash Soup or Kale Apple Salad for a complete meal.
