Roasted Sausage, Pepper & Potato Sheet Pan Dinner
This Roasted Sausage, Pepper & Potato Sheet Pan Dinner is easy to make and easy to clean up. I was in a real hurry one night, so I tossed the sausage with the potatoes and some pepper and onions before roasting for half an hour. Each element took on a bit of the other, making for a new family favorite. I used regular, hot Italian sausage here,
but if your people will eat it, chicken or turkey sausage would be wonderful in this too.
I USED to boil the sausage before I made this sheet pan dinner, but we don’t anymore. It still works to boil it if it makes you feel better, but it’s just not necessary.
I cut a standard sausage link into thirds and mix it with the raw potatoes, peppers and onions instead. This way, the fat from the sausage permeates the entire dish, giving more flavor to the potatoes and peppers.
Boiling before roasting takes a fair bit of the fat away when you discard the cooking liquid. It also makes the sausage easy to cut into pieces, something that can be a gooey mess without the par-cooking. Sometimes, I even boil sausage before Bert puts it on the grill – it was part of the marriage negotiations:
Dry pork and sausage (because it’s overcooked). Check.
This is the 5 quart saute pan (affiliate link) that my mother-in-law gave me when we got married almost 25 years ago – I still use it all the time. It looks a little worse for wear, but performs like a trooper.
I use this big bowl (affiliate link) a fair amount of the time because it keeps everything in it while I toss more and more in. The smaller you cut the potatoes, the faster they’ll cook and the crispier they’ll get. I go the opposite way with the peppers and onions: they both disintegrate if they’re too small, so bigger is better.
This sheet pan is a little WAY too full. Although everything cooked well, it took a few extra minutes to get the golden color we wanted. I decided waiting a little longer for it to cook was a better deal than cleaning two sheet pans. I probably should have popped this under the broiler for a few minutes. What can I say?
This is comfort food at its finest. The potatoes are crispy and tender, and the sausage is best friends with the pepper and onions.
Roasted Sausage, Peppers & Potatoes
Equipment
- 1-2 Sheet Pans
- 1 Large Mixing Bowl
Ingredients
- 8 Italian sausage links, hot or sweet
- 1 medium Onion
- 2 medium Bell Peppers, green, red or yellow
- 1 Jalapeno Pepper (optional)
- 4-6 small White potatoes, washed well with skin
- 2 tbsp Vegetable Oil
- Salt & Black Pepper
Instructions
- Preheat oven to 450 degrees.
- OPTIONAL: Put sausage links in large skillet with about 1/2 cup of water, bring to a boil over high heat. Cook for about 5 minutes, allowing sausage to firm up.
- Meanwhile, chop onion into large 1/2" pieces, cut red pepper into 1" chunks, cut potatoes (leaving skin on) into 1 to 1 1/2" dice, and cut jalapeno peppers into strips. Combine all vegetables in large bowl, or on a cooking sprayed sheet pan, and drizzle with oil. Salt and pepper liberally, and toss all to coat.
- Cut each sausage link into 3 pieces. Add to bowl/sheet pan with vegetables and toss well.
- Spread mixture evenly onto sheet pan sprayed with cooking spray. Bake, uncovered, for about 30 minutes. Remove pan from oven, and stir well. Return pan to oven and continue cooking for about 15 more minutes, or until potatoes are tender, and all ingredients are browned.
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