Sheet Pan Sausage, Peppers, and Potatoes
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
394 kcal
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Course
Main Course
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Cuisine
American
Sheet Pan Sausage, Peppers, and Potatoes
Description
Sheet Pan Sausage, Peppers, and Potatoes combines smoked sausage with red or gold baby potatoes, red and green bell peppers, and chopped red onion. The ingredients are mixed with olive oil, Worcestershire sauce, Italian seasoning, garlic powder, smoked paprika, salt, and pepper, then roasted in the oven. The high heat crisps the potatoes and chars some vegetable edges while warming the sausage slices.
The sausage adds savory, smoky notes, while the peppers and onions bring sweetness and texture variety. Quartered potatoes roast to tender interiors with lightly crisp skin, providing a hearty foundation. The combination is an all-in-one meal that requires minimal cleanup, especially when lining the pan with foil.
Use a large bowl or a large zip-top bag to evenly coat the sausage and vegetables in the seasoned oil mixture. You can customize the vegetables based on preference, substituting or adding items like green beans or Brussels sprouts. Leftovers keep well refrigerated for several days.
Ingredients
- 1 pound smoked sausage sliced, fully cooked
- 1.5 pounds baby potato red or gold, quartered
- 1 red bell pepper cut into strips, large
- 1 green pepper cut into strips, large
- 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
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
- Lining the baking sheet with aluminum foil simplifies cleanup by catching drips and residue.
- Use a large zip-top bag for mixing ingredients to reduce dishwashing.
- Feel free to swap vegetables like green beans, broccoli, or Brussels sprouts to vary the dish.
- Store leftovers in an airtight container in the refrigerator for up to four days.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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