Sheet Pan Roasted Sausage & Potatoes with Peppers

Sheet Pan Roasted Sausage & Potatoes with peppers! An easy, one-pan recipe made with only 6 ingredients! A perfect quick, easy & healthy dinner! Gluten-free, dairy-free and paleo-friendly!

Need something to make for dinner tonight? Look no further. This recipe is for you.

It’s made with 6 ingredients {including salt and pepper} and 40 minutes is standing between you and culinary bliss. This recipe for Sheet Pan Roasted Sausage & Potatoes with Peppers is a busy momma’s dream. Easy, healthy AND delicious. Win, win, WIN.

If you didn’t know, I’m 35 weeks pregnant {I promise an update on this front is coming this weekend} with our fourth little one. Between trying to finish as much homeschool as possible before this baby girl’s arrival, and and doing my best to stay awake until nap time…I absolutely rely on sheet pan dinner recipes like this (and this sheet pan stir fry),  that take little {to no} time and effort.

This Sheet Pan Roasted Sausage & Potatoes with Peppers is it. Not only does this healthy sheet pan recipe make a TON of food, but it’s cheap, healthy and everyone in my family loves it. I enjoy serving it with a drizzle of balsamic vinegar, a splash of lemon juice, and a sprinkle of parmesan cheese, but you can let your imagination run wild.

How to make Sheet Pan Roasted Sausage & Potatoes with Peppers

Pre-Cook the potatoes

The only thing to note here is that you must cook the potatoes for a bit before adding the peppers and sausage to the dish. The reason: they take longer to cook and you don’t want to end up with underdone spuds and charred peppers and sausage! There are two ways to do this!

1. Microwave: this is my method of choice because it’s the easiest. I toss my cut up potatoes in the microwave for 6 minutes. This ensures that they are a touch soft before putting them in the oven with the rest of the ingredients, and guarantees an even baking time!
2. Oven: Some people in this world {e.g. my little sister} don’t have a microwave! I still don’t understand it butttt if that’s you {I’m sorry} you can cut up the potatoes, toss them with half of the olive oil, salt and pepper and bake on a greased baking sheet in the oven for 15-20 minutes. Once they are slightly browned and soft then add the rest of the ingredients and continue baking.

Sheet Pan Roasted Sausage & Potatoes with Peppers: Substitutions

Here are some possible substitutions for this dish!

• Sausage: I use Aidells Chicken and Apple Sausage because it’s clean and absolutely delicious. It’s also healthier than other varieties on the market! My kids are sausage monsters so leaving this out isn’t an option in my house {and I really love this stuff too}! You can substitute your favorite sausage variety! We also use it in this sausage gnocchi recipe!
• Red Potatoes: Any potato variety works here! I love using baby reds, Yukon gold’s and sweet potatoes {for a paleo version}!
• Peppers: Any color bell pepper works wonderfully!
• Garlic Salt: If you don’t keep garlic salt on hand, use 1 tsp salt and 1 tsp garlic powder {and adjust to your tastes if necessary}!
• Olive Oil: I L-O-V-E using flavored olive oil from my favorite store in my hometown! Feel free to substitute any oil of your choosing! I’ve had success with avocado oil as well!

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Sheet Pan Roasted Sausage & Potatoes with Peppers

Sheet Pan Roasted Sausage & Potatoes with peppers! An easy, one-pan recipe made with only 6 ingredients! A perfect quick, easy & healthy dinner! Gluten-free, dairy-free and paleo-friendly! 

Course Main Course

Cuisine American

Keyword sheet pan dinner, sheet pan dinner recipes, sheet pan recipe

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 6 Servings

Calories 264.8kcal

Author Laura

Ingredients

• 6 cups small red potatoes about 6-8 potaotes, cut into 1” pieces (For paleo use sweet potatoes)
• 4 cups bell peppers about 4 medium peppers total, cut into
• 1 12 oz Package of Aidells Chicken & Apple Sausage (4 links), cut into ½” circles
• 2 TBS olive oil
• 2 tsp garlic salt
• ½ tsp pepper

Instructions

• Preheat oven to 425 degrees F. Grease two large baking sheets, set aside.

Using a microwave:

• Place cut potatoes in a large, microwave safe dish and microwave on high for 6 minutes.
• Add peppers and sausage to the large bowl of potatoes.
• Stir in olive oil, garlic salt and pepper and mix until well combined.
• Evenly distribute mixture on two baking sheets.
• Bake in preheated oven for 15 minutes.
• After 15 minutes stir and bake for 20-30 more minutes, stirring every 10 minutes until all the ingredients are golden brown and slightly crispy.

Not using a microwave

• If you do not prefer to use a microwave, you still need to precook the potatoes.
• Toss potatoes with 1 TBS olive oil, 1 tsp garlic salt and ¼ tsp pepper.
• Place on a baking sheet and bake for 15 minutes or until the potatoes begin to get soft and slightly browned.
• While potatoes are cooking: In a medium bowl, mix together peppers sausage, 1 TBS olive oil, 1 tsp garlic salt and ¼ tsp pepper. Stir until well combined.
• After potatoes have baked for 15 minutes, remove from the oven and stir them into the pepper/sausage mixture.
• Evenly distribute mixture between two baking pans.
• Bake in preheated oven for 15 minutes.
• After 15 minutes, stir and bake for 20-30 more minutes, stirring every 10 minutes until all the ingredients are golden brown and slightly crispy.
• Remove from oven and serve warm with a drizzle of lemon juice or some balsamic vinegar!

Nutrition

Serving: 1serving | Calories: 264.8kcal | Carbohydrates: 28.4g | Protein: 11.6g | Fat: 12.2g | Saturated Fat: 3.1g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 3.3g | Cholesterol: 50mg | Sodium: 621mg | Potassium: 658.5mg | Fiber: 4.1g | Sugar: 5.9g | Vitamin A: 330IU | Vitamin C: 125.9mg | Calcium: 50mg | Iron: 1.9mg

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