Sheet Pan Sausage, Peppers & Potatoes

Serves 4 · 15 min prep · 40 min cook

Ingredients

• 1 lb smoked sausage or kielbasa
• 1.5 lb baby potatoes
• 2 red bell pepper
• 1 green bell pepper
• 2 Anaheim pepper
• 1 large red onion
• 4 garlic cloves
• 3 tbsp olive oil
• 1.5 tsp smoked paprika
• 1 tsp dried Italian seasoning
• 1/2 tsp garlic powder
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 3 tbsp fresh parsley
• 1 lemon

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup. Halve or quarter the baby potatoes so pieces are roughly bite-size and even.
2. 2Slice the sausage into thick diagonal coins three-quarters of an inch thick. Core and cut all the peppers into chunky 1-inch strips. Cut the red onion into thick wedges. Smash and peel the garlic cloves, leaving them whole.
3. 3Pile the potatoes onto the sheet pan. Drizzle with half the olive oil and season with half the smoked paprika, Italian seasoning, garlic powder, salt, and black pepper. Toss thoroughly so every potato is coated, then spread into a single layer.
4. 4Roast the potatoes alone for 15 minutes until they start to turn golden at the edges and feel slightly tender when pierced.
5. 5Remove the pan from the oven. Add the sausage coins, all the pepper strips, onion wedges, and smashed garlic. Drizzle with the remaining olive oil and sprinkle on the rest of the spices. Toss everything together right on the pan so the peppers and sausage pick up the seasoned oil, then spread back into an even layer.
6. 6Return the pan to the oven and roast 20 to 25 minutes more, stirring once halfway, until the potatoes are crisp-tender, the sausage is browned and sizzling, and the peppers are soft with caramelized, blistered edges.
7. 7Switch the oven to broil for the final 2 to 3 minutes if you want extra char on the peppers and sausage—watch closely so nothing burns.
8. 8Remove from the oven, squeeze fresh lemon juice over the entire pan, and scatter chopped parsley on top. Let rest 2 minutes so juices settle, then serve straight from the sheet pan while everything is still hot and colorful.