Sheet Pan Sausage, Peppers, and Potatoes

Name: Sheet Pan Sausage, Peppers, and Potatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 pound fully cooked smoked sausage; 1.5 pounds baby potatoes; 1 large red pepper; 1 large green pepper; 1 red onion; 3 Tablespoons olive oil; 2 Tablespoons Worcestershire sauce; 1 1/2 teaspoons Italian seasoning; 1 teaspoon garlic powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon smoked paprika

User Reviews

5.0

117 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
6 servings
Calories
394 kcal
Course
Main Course
Cuisine
American

Sheet Pan Sausage, Peppers, and Potatoes

Ronan Ford

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Sheet Pan Sausage, Peppers, and Potatoes is an easy meal that comes together on one sheet pan. It's the perfect weeknight dinner and is a great way to make a full meal all at once using simple and delicious ingredients.

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Ingredients

Servings

1 pound fully cooked smoked sausage sliced
1.5 pounds baby potatoes red or gold, quartered
1 large red pepper cut into strips
1 large green pepper cut into strips
1 red onion chopped into large pieces
3 Tablespoons olive oil
2 Tablespoons Worcestershire sauce
1 1/2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika

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Instructions

Preheat oven to 425 degrees. Line a large sheet pan with aluminum foil and spray it with nonstick cooking spray.
In a small bowl, whisk together the olive oil, Worcestershire sauce, Italian seasoning, garlic powder, salt, black pepper, and smoked paprika.
In a separate large bowl, mix together the sliced sausage, potatoes, bell peppers, and onions. Pour the olive oil mixture over the sausage and vegetables and stir to coat everything evenly.
Spread the sausage and vegetables onto the prepared baking sheet in an even layer. Bake in the preheated oven for 30-35 minutes, or until the potatoes are tender and lightly crispy, stirring the ingredients once or twice during cooking time. Enjoy!

Notes

Line your baking sheet with aluminum foil. This makes clean up so much easier!
Mix all of your ingredients in a large ziploc bag instead of dirtying a bowl. This helps cut down on cleanup time, too!
Change up your veggies. This is a versatile recipe so feel free to swap or add different vegetables. Fresh green beans, broccoli, yellow pepper, or brussels sprouts would all work well here.
Store leftovers in an airtight container in the fridge for up to four days.

Nutrition Information

Show Details

Calories 394kcal (20%) Carbohydrates 25g (8%) Protein 12g (24%) Fat 27g (42%) Saturated Fat 8g (40%) Polyunsaturated Fat 3g Monounsaturated Fat 14g Cholesterol 54mg (18%) Sodium 1126mg (47%) Potassium 830mg (24%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 881IU (18%) Vitamin C 53mg (59%) Calcium 40mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 394 kcal

% Daily Value*

Calories	394kcal	20%
Carbohydrates	25g	8%
Protein	12g	24%
Fat	27g	42%
Saturated Fat	8g	40%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	14g	70%
Cholesterol	54mg	18%
Sodium	1126mg	47%
Potassium	830mg	18%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	881IU	18%
Vitamin C	53mg	59%
Calcium	40mg	4%
Iron	2mg	11%