Sheet Pan Sausage and Potatoes with Peppers is an easy, one-pan dinner loaded with juicy Italian chicken sausage, crispy baby potatoes, sweet bell peppers, and caramelized onions, all tossed in garlic and Italian herbs. Just chop, toss, and roast for a hands-off meal the whole family loves, just like my sheet pan breakfast hash with sausage and one-pan cabbage and potato skillet.
Jump to:
- Easy Sheet Pan Sausage, Peppers, and Potatoes
- Why You’ll Love This Recipe
- Ingredients Needed To Make This Sheet Pan Sausage and Potatoes
- How to Make Sheet Pan Sausage and Potatoes
- Erin's Expert Tips
- Frequently Asked Questions
- Storing leftovers
- If you liked this recipe, you'll want to try these…
- Sheetpan Sausage Peppers and Potatoes
Easy Sheet Pan Sausage, Peppers, and Potatoes
One pan, a handful of ingredients, and almost no cleanup. That's my kind of weeknight dinner! Everything gets tossed with olive oil, fresh garlic, oregano, basil, and a pinch of smoked paprika, then roasted until the potatoes are golden and the peppers and onions are soft and caramelized. The oven does all the work while you relax.
Mild Italian chicken sausage gives you all that classic sausage flavor with a little less fat, and the baby potatoes soak up all the delicious drippings. It makes 10 servings, so it's perfect for feeding a crowd or prepping lunches for the week. If you love easy sheet pan dinners, my sheet pan Hawaiian chicken is another family favorite.
You can even assemble it ahead and keep it in the fridge until you're ready to bake. And if you need more easy one-pan dinners like this one, you're going to LOVE my Fall One-Pan Chicken and Veggies or my Sheet Pan Mini Meatloaf Dinner!
Why You’ll Love This Recipe
- Only one pan. Everything roasts together, so cleanup is a breeze.
- Hands-off cooking. Just one quick toss halfway through and the oven does the rest.
- Feeds a crowd. It makes 10 servings, perfect for families or meal prep.
- Make-ahead friendly. Assemble it up to 2 days ahead and bake when you're ready.
- Easy to customize. Swap in your favorite sausage, potatoes, or veggies.
Ingredients Needed To Make This Sheet Pan Sausage and Potatoes
Here's a little bit about everything that goes into this sheet pan sausage and potatoes:
- Italian chicken sausage: Mild Italian chicken sausage adds tons of savory flavor. Beef, pork, turkey, or veggie sausage all work too.
- Baby potatoes: Halved baby yellow potatoes roast up crispy outside and creamy inside.
- Bell peppers: Any color works! A mix of red, yellow, and orange makes it extra colorful.
- Yellow onions: Sliced into strips, they get sweet and caramelized in the oven.
- Olive oil and garlic: Coat everything for golden, flavorful roasting. Fresh garlic makes a big difference.
- Italian seasonings: Dried oregano, basil, and a pinch of smoked paprika give it that cozy, savory flavor.
How to Make Sheet Pan Sausage and Potatoes
Start by preheating your oven to 400°F. Slice the chicken sausage into rounds, cut the peppers and onions into strips, and halve the baby potatoes. Pile everything onto a sheet pan, drizzle with olive oil, sprinkle on the garlic and seasonings, and toss until everything is evenly coated.
Spread it all into a single layer and roast for 30 minutes. Give everything a good toss, then roast until the potatoes are tender and golden and the peppers are soft. Dinner is served!
- Step 1: Preheat the oven to 400°F. Slice the chicken sausage into rounds, cut the peppers and onions into strips, and halve the baby potatoes.
- Step 2: Add the sausage, potatoes, peppers, and onions to a large sheet pan. Drizzle with olive oil, then add the garlic, salt, pepper, oregano, basil, and smoked paprika.
- Step 3: Toss until well combined, then spread everything into an even layer. Use two pans if needed.
- Step 4: Bake for 30 minutes, toss, then bake for another 20-30 minutes, until the potatoes and peppers are soft. Serve and enjoy!
Erin's Expert Tips
- Don't overcrowd the pan. Spread everything into a single layer so it roasts and caramelizes instead of steaming. Use two pans if needed.
- Toss halfway through. Flipping everything at the 30-minute mark is key for even cooking and golden color.
- Use fresh garlic. It makes a noticeable difference in flavor.
- Cut the potatoes evenly. Similar-sized halves cook at the same rate, so none are left hard in the middle.
- Line your pan. Parchment paper or foil makes cleanup even easier.
Frequently Asked Questions
Below are some common questions about this sheet pan sausage and potatoes.
Baby yellow potatoes are my favorite, but red potatoes, fingerlings, white potatoes, or sweet potatoes all work great.
I love mild Italian chicken sausage, but beef, pork, turkey, or even veggie sausage all work.
Yes! Assemble everything on the sheet pan, cover with plastic wrap or foil, and refrigerate for up to 2 days before baking.
Absolutely. Leave out the peppers or onions, or swap in mushrooms, zucchini, or squash.
Don't crowd the pan, make sure the potatoes are coated in oil, and toss everything halfway through so all sides get golden.
Yes, freeze leftovers in an airtight container for 1-2 months. Thaw overnight in the fridge and reheat in the oven or air fryer.
Storing leftovers
Store leftover sheet pan sausage and potatoes in an airtight container in the fridge for 3-4 days, or freeze for 1-2 months. Reheat in a 400°F oven or air fryer for the crispiest potatoes, or warm in the microwave for a quick lunch. If frozen, thaw overnight in the fridge before reheating.
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
If you liked this recipe, you'll want to try these…
Sheetpan Sausage Peppers and Potatoes
Ingredients
Method
- Preheat oven to 400F.
- Slice chicken sausage into discs and peppers and onions into strips. Cut baby potatoes in half.
- Add sausage, peppers, and onions to sheetpan.
- Drizzle olive oil over top, then add minced garlic, salt, pepper, oregano, basil, and smoked paprika.
- Toss until well combined then spread evenly amongst pan. If there is not enough room, feel free to move to two pans.
- Bake 30 minutes then toss and bake another 20-30 minutes or until potatoes and peppers are soft.
- Enjoy!
Nutrition
Notes
- Don't Overcrowd the Pan: If everything is piled on top of each other, nothing will get that gorgeous roasted, caramelized finish. Spread everything into a single, even layer and use two sheet pans if you need to!
- The Halfway Toss is Non-Negotiable: At the 30-minute mark, give everything a good stir so it cooks evenly and gets golden color on all sides. This is the step that takes the dish from good to absolutely great.
- Use Fresh Garlic If You Can: The recipe calls for minced garlic, and using fresh makes a noticeable difference in flavor compared to pre-minced. It takes an extra 30 seconds to chop and is absolutely worth it for a dish where garlic is such a star ingredient.
Tried this recipe?
Let us know how it was!Recipe by Erin Morrissey and Photos by The Mindful Hapa
Kasey Broocks says
Is this precooked sausage or raw?
Erin says
Hi Kasey, the sausage is raw and cooks in step 6! 🙂
Erin says
This was a hit with my family! I’ve made similar sausage sheet pan meals before but this was way better than any of those. My kids are not fans of cooked peppers so i subbed in two heads of broccoli.
Erin says
Hi Erin, so happy everyone enjoyed it and your made it your own! 🙂
Lindsay says
So easy and so good! Used half a large yellow onion and it was perfect!
Erin says
Hi Lindsay, so happy you loved it! 🙂
Chelsea says
Great staple!
Erin says
Hi Chelsea, so happy you enjoyed it!!
Chelsea says
So simple, delicious and flavorful!
Erin says
Hi Chelsea, so happy you loved it!!
kimberli Lucchese says
Another five star recipe! I prepped the veggies in morning then just had to season and drop it all in the pan after work. Super easy weeknight dinner, full of flavor and healthy!
Erin says
Hi Kimberli, so happy you loved it!!
Katie says
Love how delicious this is, how easily it comes together, and how easy it is to clean up.
Erin says
Hi Katie, so happy you loved it! 🙂
Christina says
I've made this recipe several times and love it every time! Super easy to make and very flavorful 🙂
Erin says
Hi Christina, so glad you loved it!! 🙂
Paula says
A keeper! We've made this on about 4 occasions now and it's such a great dish. Leftovers also heat up well the following day too!
Erin says
Hi Paula, so happy you love it so much!! 🙂
Laura Abney says
Just made this dinner and I loved it! I cut the recipe in half as I live alone. I roasted it for 50 minutes and probably could have gotten away with 45, but still! Delicious and flavorful. I have a version of this same recipe for the air fryer, but it doesn't include the spices you do, and that made a huge difference for me. Thanks so much!
Erin says
Hi Laura, so happy you loved it and made it your own!! 🙂
Carolyn P. says
10/10 for ease, taste, and clean up!
Erin says
Hi Carolyn, so happy you loved it! 🙂