Sheet Pan Sausage and Vegetables

Sheet-pan cooking turned busy American weeknights into one-pan victories with almost no cleanup. Juicy Italian sausage roasts alongside Yukon Gold potatoes and colorful bell peppers until everything is golden and fragrant.

Serves 4

Estimate for one serving

• 520 cal
• 22g protein
• 38g carbs
• 32g fat
• 6g fiber

Every recipe here is free to read.

Ingredients

• 1 lb Italian sausage links (mild or hot)
• 1.5 lbs Yukon Gold potatoes
• 1 large Red bell pepper
• 1 large Green bell pepper
• 1 large Yellow onion
• 3 tbsp Olive oil
• 4 cloves Garlic cloves
• 1 tsp Dried oregano
• 1 tsp Dried basil
• 1 tsp Paprika
• 1 tsp Kosher salt
• 1/2 tsp Black pepper
• 2 tbsp Fresh parsley

Instructions

1. 1Preheat oven to 425°F (220°C) and line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
2. 2Cut the Yukon Gold potatoes into 1-inch chunks (no need to peel).
3. 3Slice both bell peppers into 1-inch strips, removing seeds and membranes.
4. 4Cut the yellow onion into 1-inch wedges.
5. 5Mince the garlic cloves.
6. 6In a large bowl, combine the cut potatoes, peppers, onion, and minced garlic.
7. 7Drizzle the vegetables with olive oil, then add oregano, basil, paprika, salt, and black pepper. Toss everything until evenly coated.
8. 8Arrange the seasoned vegetables in a single layer on the prepared sheet pan.
9. 9Prick each sausage link a few times with a fork, then nestle them among the vegetables on the pan.
10. 10Bake for 25 minutes, then remove the pan, flip the sausages, and gently stir the vegetables.
11. 11Return to the oven and bake another 15-20 minutes until the sausages are browned and cooked through (internal temp 160°F) and the potatoes are tender and golden.
12. 12While baking, chop the fresh parsley.
13. 13Remove from oven, sprinkle with chopped parsley, and serve immediately.