Italian
Sheet-Pan Italian Sausage, Peppers & Potatoes
Juicy Italian sausage, golden roasted potatoes, sweet bell peppers, onions, and garlic come together on one sheet pan for a colorful dinner with bold flavor and very little cleanup. Giving the potatoes a short head start allows them to become tender and crisp at the same time the sausage finishes cooking, while a splash of balsamic vinegar at the end balances the richness of the sausage and roasted vegetables.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- Italian
Ingredients
- 1 1/2 pounds baby Yukon Gold potatoes, halved or quartered into 1-inch piecesSubstitute:
Baby red potatoes — Cut them into approximately the same size pieces so the roasting time remains similar.
- 2 tablespoons olive oil, divided
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 pound uncooked Italian sausage links, mild or hotSubstitute:
Chicken Italian sausage — Follow the package guidance for safe cooking temperature. Poultry sausage typically needs to reach 165°F.
- 1 red bell pepper, cut into 1-inch piecesSubstitute:
Orange bell pepper — Orange bell pepper has a similarly sweet flavor and roasting texture.
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 medium yellow or red onion, cut into thick wedges
- 3 cloves garlic, minced
- 1 tablespoon balsamic vinegarSubstitute:
Fresh lemon juice — Use about 2 teaspoons for a brighter and less sweet finishing flavor.
- 2 tablespoons chopped fresh parsleySubstitute:
Fresh basil — Add the basil only after roasting so it retains its fresh flavor and color.
- 1/4 cup finely grated Parmesan, optional
- Crushed red pepper flakes, optional for serving
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Save to My Recipe BookInstructions
Position an oven rack in the center of the oven and preheat to 425°F. Line a large rimmed sheet pan with parchment paper or lightly grease the pan.
Place the potatoes in a large bowl. Add 1 tablespoon olive oil, Italian seasoning, garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss until evenly coated.
Spread the potatoes across the prepared sheet pan in a single layer, placing a cut side against the pan whenever possible for better browning.
Roast the potatoes for 15 minutes. This head start helps them become tender before the sausage and vegetables are finished.
While the potatoes roast, place the bell peppers and onion in the same mixing bowl. Add the remaining tablespoon olive oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and minced garlic. Toss well.
Carefully remove the sheet pan from the oven. Turn the potatoes with a spatula and distribute the peppers and onions around them.
Nestle the sausage links among the vegetables, leaving some space between the ingredients so they roast instead of steam.
Return the pan to the oven and roast for 10 minutes.
Turn the sausage links and stir the vegetables. Continue roasting for another 10 to 15 minutes, until the potatoes are fork-tender, the vegetables have browned edges, and the sausage reaches an internal temperature of 160°F.
If you would like additional browning, place the sheet pan under the broiler for 1 to 2 minutes. Watch closely because the vegetables can darken quickly.
Drizzle the balsamic vinegar over the hot vegetables and gently toss them directly on the pan.
Allow the sausage to rest for 3 minutes before slicing so it retains more of its juices.
Sprinkle the finished dish with chopped parsley and Parmesan, if using. Add crushed red pepper flakes for additional heat if desired.
Serve immediately with the roasted vegetables and potatoes.
Recipe Notes
Avoid overcrowding the sheet pan. If the ingredients are packed too closely together, they will release moisture and steam instead of developing roasted edges. Keep the potato pieces close to 1 inch so they finish cooking at approximately the same time as the sausage. Mild Italian sausage makes a family-friendly version, while hot Italian sausage adds more heat. If using fully cooked sausage instead of raw sausage, add it during the final 15 minutes so it heats through without becoming dry. Adding the balsamic vinegar after roasting preserves its sweet-tart flavor and prevents the vegetables from becoming soggy during cooking. Refrigerate cooled leftovers in an airtight container for up to 4 days. For the best texture, reheat leftovers on a sheet pan at 375°F for about 10 minutes or in a skillet over medium heat. For meal prep, divide the cooled sausage and vegetables into individual containers. Rice, pasta, or a simple green salad can be added when serving.
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