Oven-Roasted Sausages, Potatoes, and Peppers
A simple and delicious one-pan meal featuring oven-roasted savory sausages, crispy baby potatoes, and sweet bell peppers. This hearty dish combines bold flavors, vibrant colors, and is perfect for a nutritious weeknight dinner, ready in under 45 minutes with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Sausages
- 1 pound Italian, chicken, or spicy sausages (choose your favorite type)
Vegetables
- 1 pound baby red or Yukon Gold potatoes, washed and halved
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 3 garlic cloves, minced
Seasonings and Oils
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat Your Oven and Prep the Vegetables: Set your oven to 425°F (220°C). While it heats, wash and halve the baby potatoes. Slice the bell peppers into strips, mince the garlic, and chop the fresh herbs to prepare for roasting.
- Season the Potatoes and Peppers: In a large mixing bowl, toss the potatoes and bell peppers with olive oil, minced garlic, paprika, rosemary, thyme, salt, and black pepper until evenly coated.
- Arrange the Sausages and Veggies on a Baking Sheet: Spread the seasoned potatoes and peppers evenly on a large baking sheet, leaving space between pieces for proper roasting. Nestle the sausages on top or in between the vegetables.
- Roast Until Crispy and Cooked Through: Place the baking sheet in the preheated oven and roast for 35–40 minutes. Flip the sausages and stir the vegetables halfway through cooking to ensure even browning and crispiness. Cook until sausages reach an internal temperature of 160°F (71°C) and vegetables are tender with crispy edges.
- Rest and Serve: Remove the pan from the oven and let the sausages rest for a few minutes off the heat to retain their juices. Serve hot, garnished with extra fresh herbs if desired, and enjoy the flavorful medley.
Notes
- Cut potatoes and peppers into even-sized pieces for uniform roasting.
- Avoid overcrowding the baking sheet to ensure ingredients crisp rather than steam.
- Use parchment paper to line the baking sheet for easy cleanup and to prevent sticking.
- Turn sausages and stir vegetables halfway through roasting for balanced browning.
- Check sausages’ internal temperature to guarantee they are safe and juicy.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 65 mg
Keywords: oven roasted sausages, roasted potatoes and peppers, one-pan dinner, easy weeknight meal, gluten free sausage recipe