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Crispy Sausage and Potato Sheet Pan Meal Recipe

Crispy Sausage and Potato Sheet Pan Meal

Smoked sausage, baby potatoes, peppers, and onion roast together on one sheet pan for a colorful, hearty dinner with crisp edges and savory Italian seasoning.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 pounds Baby potatoes, halved or quartered if large
  • 1 pound Fully cooked smoked sausage or kielbasa, cut into 1/2-inch rounds
  • 1 Medium red onion, cut into 1-inch chunks
  • 1 Red bell pepper, cut into 1-inch pieces
  • 1 Yellow or green bell pepper, cut into 1-inch pieces
  • 3 tablespoons Olive oil, divided
Seasoning
  • 2 teaspoons Italian seasoning
  • 1 teaspoon or 3 Garlic powder or finely minced garlic cloves
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
Optional Add-Ins
  • 2 cups Broccoli florets or trimmed green beans
Optional Garnishes
  • To taste Chopped parsley, grated Parmesan, or Dijon mustard

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C). For better browning, place a large rimmed sheet pan in the oven while it preheats.
  2. Toss the potatoes with about 2 tablespoons of the olive oil, 1 teaspoon of the Italian seasoning, the garlic, kosher salt, and black pepper.
  3. Carefully spread the potatoes over the hot sheet pan, placing the cut sides down where possible. Roast for 18 to 22 minutes.
  4. Toss the sliced sausage, red onion, bell peppers, and optional broccoli or green beans with the remaining 1 tablespoon olive oil and remaining Italian seasoning.
  5. Add the sausage and vegetables to the partially roasted potatoes. Spread everything into a single layer.
  6. Roast for another 12 to 18 minutes, turning once, until the potatoes are browned and fork-tender and the fully cooked sausage is hot with crisped edges.
  7. Garnish with parsley or Parmesan, if desired, and serve immediately with Dijon mustard on the side.

Notes

Use a large sheet pan and leave space between the pieces so the food roasts instead of steams. If the pan is crowded, use two pans. Fully cooked smoked sausage only needs reheating and browning; leaner chicken or turkey sausage may brown faster and dry out more readily.