Sausage with Oven Roasted Potatoes & Peppers
Kitchen Essentials You’ll Need
I love a recipe that feels easier than it looks, and this one is just that. A few simple tools make all the difference when you want crispy potatoes and caramelized peppers without fuss. The right baking sheet gives even browning. A sharp knife makes slicing the sausage and vegetables quick and safe. A silicone spatula or wooden spoon helps you turn everything without tearing parchment.
- Baking sheet (rimmed) lined with parchment paper or foil
- Sharp chef’s knife and sturdy cutting board
- Large bowl or mixing sheet for tossing
- Tongs or a spatula for flipping and stirring
- Ovenproof instant-read thermometer (optional for sausage doneness)
One of my favorite little luxuries is a rimmed sheet pan with good airflow, which yields those crunchy, golden potato edges. If you like, use a second sheet pan for extra space so nothing steams.
Why You’ll Love This Recipe
This dinner is honest food that wraps a cozy blanket around you. Imagine pulling a tray from the oven and seeing the potatoes turn golden brown and the peppers blister at the edges. The sausage browns and releases savory juices that mingle with aromatic spices. It fills the kitchen with a warm, homey smell that makes everyone pause.
- Comforting and simple to prep on a busy weeknight
- Little hands-on time while the oven does the heavy lifting
- Textural contrast of crispy potatoes and juicy sausage
- Easy to scale up for a crowd or to make into meal prep bowls
Sausage with Oven Roasted Potatoes & Peppers hits the sweet spot between rustic and elegant. It’s forgiving, which means even if you’re juggling kids, work, or the classic post-school chaos, you’ll still end up with a dish that feels intentional and satisfying. The spices are everyday pantry-friendly, and the flavors develop in the oven so you can carry on with other things while dinner comes together. For a twist that pairs beautifully, try my take on cheesy garlic butter spaghetti with Italian sausage and spinach for a pasta night variation.
Sausage with Oven Roasted Potatoes & Peppers Ingredients
- 1 lb smoked sausage or Italian sausage, sliced, 1 1/2 lbs potatoes, diced (russet, gold, or red), 1 red bell pepper, sliced, 1 green bell pepper, sliced, 1 small onion, sliced, 3 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon Italian seasoning, 1 teaspoon salt, 1/2 teaspoon black pepper, Optional: red pepper flakes, parsley, or grated Parmesan
- Optional pantry staples: a pat of butter for extra flavor, a splash of broth to deglaze if you like a saucier finish, or a squeeze of lemon to brighten at the end
I list the main combination exactly as it should be so you can shop in one go. Use your favorite sausage variety. Russets give the crispiest edges while red or gold potatoes add creaminess. The optional garnishes are small but lovely; parsley brightens and Parmesan adds a savory finish.
Sausage with Oven Roasted Potatoes & Peppers — Step-by-Step Instructions
Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper or foil. The hot oven is the key to getting the potatoes to crisp up while the peppers blister beautifully. Arrange your tools so you can work quickly when the vegetables are ready.
Add the diced potatoes, sliced peppers, and sliced onion to the baking sheet in a single layer. Crowding causes steaming, so give each piece a little space. The potatoes should sit mostly flat to develop color.
Drizzle the vegetables with 3 tablespoons olive oil and season them evenly with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss everything gently until each potato and pepper slice glints with oil and spices.
Roast the vegetables in the preheated oven for 20 minutes. You will see the potatoes begin to turn golden and the onions soften. The aroma will shift to sweet and toasty as the paprika warms.
Remove the sheet from the oven and use a spatula to stir and redistribute the pieces. Nestle the sliced sausage on top of the vegetables in one even layer so the sausage can brown and warm through.
Return the pan to the oven and roast another 20 to 25 minutes. Watch for the potatoes to develop a deep golden crust and the sausage to be browned on the edges. If the peppers look too dark before the potatoes are done, simply lift them slightly to prevent burning.
Check doneness by piercing a larger potato cube with a fork; it should slide through with little resistance. The sausage should be sizzling at the edges and warmed through to the center.
When finished, remove the tray and let it rest for a few minutes. Sprinkle optional parsley, grated Parmesan, or red pepper flakes to taste. Serve warm right from the pan for the coziest, rustic presentation.
Fun Variations You Can Try
I adore recipes that welcome improvisation. Here are some easy swaps and creative ideas so this dish never gets boring.
- Swap the sausage: spicy chorizo for heat, chicken sausage for a lighter option, or a plant-based sausage to keep it vegetarian-friendly.
- Veggie additions: add sliced zucchini or halved cherry tomatoes in the last 10 minutes so they don’t overcook.
- Make it saucier: stir in a few tablespoons of tomato sauce or a splash of broth before adding sausage, then finish with a sprinkle of fresh basil.
- Change the spice profile: swap paprika for smoked paprika for a deeper, smoky note or add 1 teaspoon of ground cumin for a warm earthiness.
- Slow-cooker twist: if you prefer pulled textures, brown the sausage first, then transfer everything to a crockpot with a little broth and cook low for 4 hours. For a crockpot approach, see my method for crockpot parmesan roasted potatoes which pairs nicely.
These changes let you match what’s in your fridge and how much time you have. The core idea is the same: good olive oil, bold seasoning, and a hot oven or steady slow cooker.
How I Love to Serve It
This is the kind of meal I bring to the table on a weeknight and also to a casual Sunday supper. I like the effortless, family-style vibe. Scoop it straight from the pan into bowls or onto a big platter for sharing. The colors of red and green peppers against golden potatoes and browned sausage are beautiful and inviting.
Serve it with:
- A crisp green salad with lemony vinaigrette to cut through the richness
- Warm crusty bread to mop up any juices
- A side of steamed greens or sautéed spinach for freshness
For texture, add a crunchy element on the side like toasted breadcrumbs tossed with garlic and parsley, or a simple cabbage slaw. I often top portions with a dusting of grated Parmesan and a handful of parsley. If hosting, set out small bowls with red pepper flakes, extra Parmesan, and a jar of mustard so guests can customize their plates.
Helpful Tips from My Kitchen
I’m all about keeping things practical and stress-free. These tips come from nights when I made this while juggling life and wanted a no-fail dinner.
- Cut potatoes into uniform pieces so everything cooks evenly. About 1-inch cubes work best.
- Never overcrowd the pan. Use two sheet pans if needed. Air circulation equals crisp edges.
- Pat sausage slices dry before adding if they seem wet. Excess moisture can slow browning.
- If your oven runs hot, check at the 15-minute mark to avoid over-browning. Ovens vary and watching the first time builds confidence.
- For quick cleanup, line the pan with foil and spray the non-stick side lightly with oil before laying parchment.
- To reheat, spread leftovers on a baking sheet and warm at 400°F for 10 minutes to restore crispness, or reheat in a skillet over medium heat.
- Taste and adjust seasoning after roasting. Sometimes a pinch more salt or a squeeze of lemon brightens the whole dish.
These small moves make the difference between good and great. Cooking is forgiving; if one step feels off, adjust and learn for next time.
Important Cooking Reminders
- Keep a close eye when roasting at high heat to prevent burning, especially thinly sliced peppers.
- Always let hot pans rest briefly before handling. Use oven mitts and a sturdy surface for resting.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
- For safe reheating: bring to steaming hot throughout, or reheat in a preheated oven or skillet to maintain texture.
- Avoid cutting potatoes too small if you want crunchy edges; smaller pieces will soften more quickly.
- Use fully cooked sausage varieties as labeled; if using raw sausage, ensure it reaches a safe internal temperature before serving.
Nutritional Information (Estimated)
This is an estimate for one of four generous servings. A serving is hearty and balanced with protein and carbs. Expect roughly 450–550 calories depending on sausage type. Carbs come primarily from the potatoes and are around 35–40 grams. Fat varies by sausage choice but generally sits between 22–30 grams, and protein will be about 18–24 grams. Swap to leaner sausage to reduce fat and calories, or add more peppers and greens for extra fiber and vitamins.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Total Time: about 1 hour
- Yield: Serves 4
Common Questions You Might Have
Can I make this ahead of time?
Yes. Roast the potatoes and peppers, and keep the sausage separate if you’d like. Store in the refrigerator and reheat in a 400°F oven for 8–12 minutes to crisp the potatoes. If combined, you can still reheat on a sheet pan to refresh textures.
What sausages work best?
Smoked sausage and Italian sausage are both excellent choices. Smoked sausage lends a rich, savory flavor. Sweet or spicy Italian sausage adds a different profile. For lighter options, chicken or turkey sausage work fine. If using raw sausages, make sure they are fully cooked through and reach a safe internal temperature.
How do I prevent soggy potatoes?
The most common causes are overcrowding and excess moisture. Spread the potatoes out in a single layer and avoid washing and roasting wet pieces. Tossing with enough oil and giving space on the pan helps promote browning. If your pan looks crowded, use two pans and swap positions halfway through roasting.
Conclusion
When life gets busy, I reach for recipes that feel like a warm embrace. Sausage with Oven Roasted Potatoes & Peppers is one of those comforting, dependable dinners that makes the house smell like home and the table feel welcoming. It’s forgiving, full of color, and rich with texture. The satisfying crunch of a well-roasted potato next to juicy sausage and sweet, slightly charred peppers is a small ritual I love. Make a double batch when you can, because leftovers reheat wonderfully and make weekday lunches something to look forward to. Keep a few pantry staples on hand and you’ll have this on the table in under an hour, every time.
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Sausage with Oven Roasted Potatoes & Peppers
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A comforting dinner featuring crispy roasted potatoes and caramelized peppers, perfectly paired with savory sausage.
Ingredients
- 1 lb smoked sausage or Italian sausage, sliced
- 1 1/2 lbs potatoes, diced (russet, gold, or red)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: red pepper flakes, parsley, or grated Parmesan
Instructions
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper or foil.
- Add the diced potatoes, sliced peppers, and sliced onion to the baking sheet in a single layer.
- Drizzle the vegetables with olive oil and season with garlic powder, onion powder, paprika, Italian seasoning, salt, and black pepper. Toss gently.
- Roast the vegetables for 20 minutes until potatoes are golden and onions are softened.
- Remove the sheet from the oven, stir the vegetables, and nestle the sliced sausage on top.
- Return the pan to the oven and roast for another 20 to 25 minutes until the sausage is browned and the potatoes are crisp.
- Check for doneness, then let the tray rest for a few minutes before serving warm.
Notes
For extra flavor, consider a splash of broth, butter, or a squeeze of lemon. Adjust seasonings to taste after roasting.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 60mg
Keywords: sausage, roasted potatoes, comfort food, weeknight dinner, easy recipe