Sheet Pan Sausage with Potatoes, Peppers, & Onions
Sheet pan sausage and veggies is my "emergency" dinner—the one I pull out when the week gets away from me but I still want a real, home-cooked meal. There’s something so satisfying about throwing everything on one pan and watching it transform into this vibrant, smoky dinner in half an hour. It’s healthy, it’s filling, and because everything roasts together, the veggies soak up all that delicious flavor from the sausage.
Servings: 4 servings
Calories: 185kcal
Video
Equipment
Ingredients
For the Sausage and Veggies
- 4 links hot Italian chicken sausage
- 1 lb baby potatoes cut into ½-inch pieces
- 1 large red onion, cut into wedges, core still intact
- 2 bell peppers, any color, seeded and cut into strips
- Chopped fresh parsley
- Lemon wedges
For the Dressing
- 2 Tbsp extra virgin olive oil
- 1 Tbsp red wine vinegar
- ½ medium lemon, juiced
- 1 small garlic clove, finely chopped
- ½ tsp Dijon mustard,
- ½ tsp dried oregano
- ¼ tsp Kosher salt
Instructions
- Prepare the sausage.Preheat oven to 450°F (230°C). Prick the sausages all over with a sausage pricker or paring knife, being careful not to cut all the way through.
- Assemble the ingredients. Line a rimmed sheet pan with parchment paper, then add sausages. In between and around the sausages, add thinly sliced bell peppers, red onion wedges, and halved or thinly sliced potatoes. Drizzle everything with 3 Tbsp olive oil, then sprinkle the vegetables only (not the sausage!) with ½ tsp Kosher salt and ¼ tsp freshly ground black pepper.
- Cook the sausage and vegetables. Cook for 30 minutes, flipping the sausage over and tossing the veggies every 10 minutes.
- Make the dressing. Meanwhile, combine 2 Tbsp extra virgin olive oil, 1 Tbsp red wine vinegar, ½ lemon juiced,1 small minced garlic clove, ½ tsp Dijon mustard, ½ tsp dried oregano, and ¼ tsp Kosher salt in a mason jar. Seal tightly, then shake until well mixed. Set aside.
- Add the dressing. Pour the dressing on top of the sausage and veggies, then toss to combine. Serve immediately with chopped parsley and lemon wedges.
Notes
- Sausage: Use any variety you like. Four links are typically about 12 oz (1 link per serving). Chicken sausage is done at 165°F / 74°C internal temperature.
Nutrition
Calories: 185kcal | Carbohydrates: 28g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 164mg | Potassium: 670mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1873IU | Vitamin C: 108mg | Calcium: 34mg | Iron: 1mg
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