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Sheet-Pan Sausage, Peppers, and Potatoes

Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course: Dinner
Calories: 510
Ingredients Method

Ingredients
  

  • 1 1/2 lb baby Yukon Gold potatoes halved or quartered if large
  • 1 tbsp olive oil divided
  • 3/4 tsp kosher salt divided
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 lb fully cooked smoked sausage sliced into coins
  • 2 bell peppers seeded and cut into strips
  • 1 small red onion cut into wedges
  • 1 tsp dried oregano
  • 1 tsp red wine vinegar
  • 2 tbsp chopped parsley

Method
 

  1. Heat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment. Toss the potatoes with 2 teaspoons of the oil, half the salt, pepper, paprika, and garlic powder. Spread cut-side down and roast for 15 minutes.
  2. Toss the sausage, peppers, and onion with the remaining oil, salt, and oregano. Turn the potatoes, add the sausage mixture, and spread everything in one layer.
  3. Roast 18–22 minutes, turning once, until the potatoes are fork-tender with browned edges and the sausage is hot. Use two pans if crowded so the vegetables roast instead of steam.
  4. Drizzle with red wine vinegar, scatter parsley over the pan, and serve hot. Refrigerate leftovers within 2 hours.