Sheet-Pan Italian Sausage with Peppers Onions and Crispy Potatoes

Serves 4 · 15 min prep · 40 min cook

Ingredients

• 1.5 lb, halved baby Yukon gold potatoes
• 3 tbsp extra-virgin olive oil
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 1 tsp dried oregano
• 1.5 lb (about 6) sweet Italian sausage links
• 1 large, sliced red bell pepper
• 1 large, sliced yellow bell pepper
• 1 large, cut into wedges red onion
• 5, smashed garlic cloves
• 1/2 tsp red pepper flakes
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easier cleanup.
2. 2Toss the halved potatoes on the pan with olive oil, salt, black pepper, and the dried oregano until evenly coated. Spread into a single layer cut-side down.
3. 3Roast the potatoes alone for 15 minutes until they begin to brown and crisp on the bottoms.
4. 4Meanwhile, prick each sausage link a few times with a fork. Slice the bell peppers into 1/2-inch strips and cut the onion into thick wedges, keeping root ends intact so pieces stay together.
5. 5Pull the pan from the oven. Push potatoes to one side. Add the sausages, peppers, onion wedges, and smashed garlic. Drizzle everything with the remaining oil, remaining salt and pepper, and the red pepper flakes. Toss the vegetables gently.
6. 6Return the pan to the oven and roast 22–25 minutes, flipping sausages halfway, until sausages reach 160°F internally, potatoes are deeply golden and crisp, and peppers are soft with charred edges.
7. 7Switch the oven to broil on high for the final 2–3 minutes if you want extra blistering on the sausages and peppers—watch closely.
8. 8Remove from oven, scatter chopped parsley and grated Parmesan over the entire pan, and let rest 3 minutes so juices settle.
9. 9Serve family-style straight from the sheet pan with crusty bread or a simple green salad if desired.