Sheet Pan Sausage Peppers

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 dinner when I needed a fast supper and didn't want a stack of pans to wash. The blend of sausage juices with caramelized veggies instantly became a family favorite.

Ingredients

• Italian sausages: 4 (mild or spicy, 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
• Freshly ground black pepper: ½ tsp
• Red pepper flakes: Pinch (optional)
• Chopped fresh parsley: 2 tbsp (optional, for garnish)
• Lemon wedges: To serve (optional)

Instructions

Prep Oven:

Preheat your oven to 425°F (220°C).

Season Vegetables:

On a large rimmed baking sheet, toss the potatoes, bell peppers, and red onion with olive oil, garlic, oregano, thyme, smoked paprika, salt, pepper, and red pepper flakes (if using) until evenly coated.

Arrange:

Spread the vegetables evenly on the baking sheet. Nestle the sausages among the vegetables.

Roast:

Roast in the oven for 35 minutes, flipping sausages and stirring vegetables halfway, until the potatoes are golden and fork-tender and the sausages are cooked through (internal temperature 160°F/71°C).

Rest:

Remove from the oven. Rest for 5 minutes.

Garnish & Serve:

Garnish with fresh parsley and serve with lemon wedges if desired.

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This recipe is a staple for when we host busy grandparents: everyone helps arrange veggies and someone always requests the lemon wedges.

Serving Ideas

Pair this dish with a simple green salad or serve over steamed rice for a more filling meal.

Ingredient Swaps

Feel free to use chicken or turkey sausages, and swap in zucchini or cherry tomatoes for extra color in the last 15 minutes of roasting.

Storing & Reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat on a sheet pan at 350°F (175°C) until warmed through.

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Make this sheet-pan sausage meal once and you'll add it to your weekly rotation! Enjoy the minimal mess and maximum flavor.

Recipe FAQs

→ What type of sausages work best?

Italian sausages, mild or spicy, are ideal for their flavor and juiciness, but chicken or turkey sausages also work well as lighter alternatives.

→ Can I add other vegetables?

Yes, zucchini or cherry tomatoes can be added in the last 15 minutes of roasting for extra color and flavor.

→ How do I ensure potatoes cook evenly?

Halving baby potatoes and tossing them thoroughly in oil and spices helps them roast evenly and develop a golden, tender texture.

→ Is it necessary to flip the sausages during cooking?

Flipping sausages halfway through roasting ensures even browning and thorough cooking without drying out.

→ What seasonings complement this dish?

Oregano, thyme, smoked paprika, garlic, salt, and pepper create a well-rounded flavor profile that enhances the roasted ingredients.