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This Sheet Pan Italian Sausage and Potatoes is one of my go-to dinners on busy days. I can prep everything ahead of time and keep it in the refrigerator until I'm ready to cook, which makes dinnertime so much easier. Once it's in the oven, it's mostly hands-off, giving me time to finish up a few things while dinner cooks. Plus, with Italian sausage, potatoes, peppers, and onions all cooked on one pan, cleanup is quick and easy!
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Why This Recipe Works
One of the reasons I love this recipe is that everything cooks at about the same rate. The baby potatoes become tender, the peppers and onions soften and caramelize, and the sausage stays juicy without needing any extra attention. It's one of those simple dinners where the oven does most of the work for you.
Ingredient Tips and Swaps
- Italian Sausage - I typically use sweet or mild Italian sausage, but hot or spicy sausage works well if you prefer a little heat. You can also swap out the Italian variety for chicken sausage, bratwursts, or Polish sausages.
- Potatoes - Baby yellow potatoes are my go-to for this recipe because they cook in about the same amount of time as the sausage. I've found that larger potatoes often need extra time in the oven unless they're cut quite small. You can also substitute with baby red potatoes or chopped sweet potatoes!
- Bell Peppers - Any color bell pepper will work here. I usually use a mix of colors for extra sweetness and color.
- Extra Veggies - Add asparagus, carrots, green beans, broccoli, or Brussels sprouts!
How to Make Sheet Pan Italian Sausage and Potatoes
Slice the bell peppers and onions into strips and cut the baby potatoes in half. Arrange everything in a single layer on the baking sheet for the best browning.
Drizzle with olive oil, and season with salt and pepper. Roast at 400°F for about 45 minutes, or until the potatoes are fork tender and the sausage and vegetables are lightly browned.
Make-Ahead and Storage Tips
This sheet pan meal can be prepped up to 12 hours in advance. Arrange the sausage and vegetables on the sheet pan, cover, and refrigerate until you're ready to cook. When it's time to make dinner, drizzle everything with olive oil, season with salt and pepper, and bake as directed.
Store leftovers in an airtight container in the refrigerator for 3-5 days. For longer storage, freeze for up to 3 months.
Easy Dinner Recipes for Busy Weeknights
Looking for more easy dinner ideas? Try one of these family-friendly favorites:
Recipe
Italian Sausage and Potatoes Sheet Pan Dinner
Equipment
Ingredients
- 1 ½ pounds baby yellow potatoes
- 1 small green bell pepper
- 1 small orange bell pepper
- ½ large red onion
- 2 pounds Italian sausage links, mild or hot
- 5 Tablespoons olive oil
- 1 ½ teaspoons kosher salt
- ¾ teaspoon black pepper
Instructions
- Preheat oven to 400˚F and line a sheet pan with parchment paper.
- Cut the potatoes in half and slice the peppers and onions.
- Arrange the potatoes, peppers, and onions on the prepared sheet pan and nestle the sausages in between.
- Drizzle everything with olive oil and sprinkle with salt and pepper.
- Roast in the oven for 40-45 minutes until the sausages and peppers are browned and cooked through.
Kit
This sheet pan recipe was a hit, my picky boyfriend loved it and I enjoyed every bite. I added portobello mushrooms to the mix; his only complaint was 'not enough mushrooms'. Flavors were wonderful. Thankyou so much! I'll be making this again for sure!
Amanda
I love mushrooms, what a great addition! Glad you both enjoyed it.