Description
Juicy chicken or turkey sausage roasted alongside crispy golden potatoes, caramelized bell peppers, and sweet onions—all on one pan. This Sheet Pan Sausage dinner delivers restaurant-quality flavor with just 10 minutes of prep and minimal cleanup. Perfect for busy weeknights or easy meal prep.
Ingredients
1½ pounds chicken or turkey sausage (6–8 links)
2 pounds baby potatoes or Yukon Gold potatoes, cut into 1-inch pieces
1 large red bell pepper, cut into 1-inch strips
1 large yellow bell pepper, cut into 1-inch strips
1 large red onion, cut into thick wedges
3 tablespoons extra virgin olive oil
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
¾ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon crushed red pepper flakes (optional)
Fresh parsley for garnish
Instructions
1. Preheat oven to 425°F (220°C). Position rack in upper third of oven. Line a large rimmed baking sheet with parchment paper.
2. Pat sausage links completely dry with paper towels. If using raw sausage, prick each link 3-4 times with a fork.
3. Cut potatoes into uniform 1-inch pieces. Soak in cold water for 10 minutes, then drain and pat completely dry.
4. Combine smoked paprika, garlic powder, oregano, thyme, salt, black pepper, and red pepper flakes in a small bowl.
5. Arrange potatoes in a single layer on the prepared baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with half the seasoning blend. Toss to coat evenly.
6. Push potatoes to the outer edges of the pan. Place sausage links in the center.
7. Add bell peppers and onion wedges around the sausage. Drizzle remaining olive oil over everything and sprinkle with remaining seasoning.
8. Roast for 20 minutes on the upper rack.
9. Remove pan from oven. Using tongs, flip sausage links and stir vegetables to ensure even browning.
10. Return to oven and roast for an additional 15-20 minutes, until potatoes are golden and fork-tender, sausage reaches 165°F internal temperature, and vegetables are caramelized.
11. Let rest for 5 minutes. Garnish with fresh parsley and serve immediately.
Notes
Store leftovers in airtight containers for up to 4 days. Reheat in a 375°F oven for 10-12 minutes.
For crispier potatoes, soak cut potatoes to remove starch and ensure they’re completely dry before roasting.
Don’t overcrowd the pan—ingredients need space for proper browning. Use two pans if necessary.
Pre-cooked sausage is more foolproof and reduces cooking time.
Other vegetables that work well: Brussels sprouts, carrots, zucchini, cherry tomatoes (add last 15 minutes).
For meal prep, divide into individual portions in glass containers.
This recipe doubles easily—use two baking sheets and rotate positions halfway through cooking.
- Prep Time: 10
- Cook Time: 40
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 sausage link with vegetables
- Calories: 385
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 85mg
Keywords: sheet pan sausage, one pan dinner, sausage and potatoes, easy weeknight dinner, sheet pan meal