Sheet-Pan Sausage and Peppers

Name: Sheet-Pan Sausage and Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: American home cooking
Ingredients: 12 oz fully cooked smoked sausage, sliced into thick rounds; 1 lb baby potatoes, cut into 1/4-inch slices; 2 bell peppers, cut into strips; 1 onion, cut into thin wedges; 1 tsp Italian seasoning; 2 tbsp olive oil; 1/2 tsp kosher salt; 1/4 tsp black pepper

An original demonstration recipe, not independently kitchen-tested. Images are AI-generated serving inspiration, not photographs of tested recipes. Our editorial approach.

Why you’ll love this recipe

A single pan holds the meat and vegetables.
Thin potatoes cook quickly.

Ingredient notes

Five main ingredients, excluding oil, salt, and pepper.
Use fully cooked sausage, not raw links.

Equipment you’ll need

Large rimmed sheet pan
Chef’s knife
Wide spatula

Helpful cooking tips

Use two pans if vegetables are crowded.
Test a potato in the center of the pan before serving.

Make it your own

Variations

Add sliced zucchini for the final 10 minutes; it adds an ingredient.

Substitutions

Use fully cooked chicken sausage and follow package heating directions.

What to serve with it

Serve as a complete plate or with a small salad.

Storage, freezing & reheating

In the refrigerator

Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.

In the freezer

Freeze cooled portions in sealed freezer containers for up to 2 months for best quality. Thaw overnight in the refrigerator.

To reheat

Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.

Frequently asked questions

Can I use raw sausage?

This timing is designed for fully cooked sausage. Cook raw sausage separately to the safe temperature stated for its meat type before adding.

Sheet-Pan Sausage and Peppers

Fully cooked sausage, peppers, onion, and small potatoes roast on one pan.

Prep time

10 min

Cook time

30 min

Total time

40 min

Servings

Difficulty

Easy

Cuisine

American home cooking

Original demonstration recipe, developed with AI assistance and not independently kitchen-tested.

Equipment

Large rimmed sheet pan · Chef’s knife · Wide spatula

Ingredients

US customary measurements. Check off ingredients as you go.

12 oz fully cooked smoked sausage, sliced into thick rounds

1 lb baby potatoes, cut into 1/4-inch slices

2 bell peppers, cut into strips

1 onion, cut into thin wedges

1 tsp Italian seasoning

2 tbsp olive oil

1/2 tsp kosher salt

1/4 tsp black pepper

Step-by-step instructions

Heat oven to 425°F / 220°C. Line a large rimmed sheet pan with parchment.

Toss potatoes, peppers, onion, sausage, Italian seasoning, oil, salt, and pepper on the pan.

Spread in a single layer. Roast 15 minutes, then turn everything with a spatula.

Roast 10–15 minutes more until potatoes are tender and sausage is steaming hot. Follow any heating temperature on the sausage label.

Divide among four plates.

Cook’s notes

Use two pans if vegetables are crowded.

Test a potato in the center of the pan before serving.

Store: Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.

Reheat: Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.

The Everyday Table · https://theeverydaytable.xyz/recipes/sheet-pan-sausage-and-peppers.php