An easy sheet pan dinner, this Italian sausage potatoes peppers and onions is perfect for any day of the week. It’s fuss-free and cleaning up is a breeze!
Italian sausage and potatoes
When it comes to weeknight dinners, we want it quick, easy and fuss-free. And this sheet pan Italian sausage and potato recipe checks all the boxes. That’s why I always keep a package of sausage in my fridge because this dinner comes together in 30 minutes and kids love it!
Since this is a sheet pan dinner, everything is cooked in one baking pan, making cleaning up an easy job. Nobody wants a pile of dishes at the end of the night!
The name of the recipe “sheet pan sausage potatoes peppers and onions” pretty much explains what goes into the recipe. Here is a break down of the ingredients and the spices you need to use.
- Sausage: I love Italian chicken sausage, especially if it’s spicy!
- Potatoes: You can use russet or yukon gold potatoes.
- Peppers: I prefer using mini peppers but bell pepper works just fine.
- Onion: Sweet yellow onion would be perfect for this recipe.
- Spices: You need salt, black pepper, paprika, thyme and a bit of cayenne pepper for a subtle kick.
What kind of sausage to use
For this recipe I prefer using pre-cooked Italian sausage since it’s faster. However, you can use uncooked sausage as well and simply bake it in the oven with the vegetables. I like using Italian chicken sausage but pork would work as well.
How to make sheet pan sausage potatoes dinner
Prepare the vegetables
Preheat the oven to 375°F and coat a baking sheet with cooking spray. Wash and peel the potatoes, then chop them into chunks. Peel the onions and chop them into chunks as well.
Place the onion, potatoes and peppers on the baking sheet and drizzle with olive oil and the spices. Using your hands or a spatula, mix all the ingredients together until well combined. Bake the vegetables in the oven for 10 minutes.
Add the sausage
After 10 minutes, add the sausage to the baking sheet and bake in the oven for another 20 minutes until the potatoes are tender.
A couple of tips
- I add the sausages later because I don’t want them to dry out since they are pre-cooked. If using uncooked sausage then add it to the vegetables from the beginning and cook everything for about 30 minutes. Make sure the sausage is fully cooked before serving.
- Make sure the potato chunks are not too big since they would take some time to bake and you don’t want the onion and peppers to burn while the potatoes are baking.
You can store the leftover sausage and potatoes in an airtight container and refrigerate for up to 3 days. To reheat, transfer the sausage and potatoes to a skillet and heat over medium low heat for about 10 minutes, stirring occasionally until heated through. You can serve the leftovers with a quick big Italian salad.
Looking for more delicious recipes?
Italian Sausage Potatoes Peppers and Onions
- 2 russet potatoes washed and peeled
- 10 small colorful peppers
- 1 yellow onion peeled
- 2 tbsp olive oil
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 1 tsp thyme
- 1/4 tsp cayenne pepper
- 4 Italian chicken sausages pre-cooked
- Preheat the oven to 375°F and coat a baking sheet with cooking spray.
- Chop the potatoes and the onion into chunks and place them on the baking sheet with the pepper.
- Drizzle the vegetables with olive oil and sprinkle with salt, pepper, paprika, thyme and cayenne pepper. Mix well using your hands or a spatula.
- Bake in the oven for 10 minutes.
- Add the sausages to the vegetables in the baking sheet. Bake in the oven for another 20 minutes until the potatoes are tender.
- You can use Italian pork sausage instead of chicken sausage if you prefer.
- I used pre-cooked sausage and that’s why I added it 10 minutes later. If using uncooked sausage, you can add it to the vegetables from the beginning.
- Store the leftovers in an airtight container and refrigerate for up to 3 days. Reheat in a skillet for best results.