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
Taylor says
Just made this for dinner and we are obsessed! My fave part was how easy it was to make, truly a one pan meal! I’ve tried to make sheet pan meals before and I feel like everything cooks at different rates but this was perfect! And yummy too, def adding to our weekly rotation!
Erin says
Hi Taylor, so happy you loved it so much! 🙂
Sam Ridolfi says
I’ve made this too many times to count and it hits the spot every single time. The spice combination is beyond delicious. I like to add a chopped apple and the sweetness just elevates an already delicious meal. 10/10!
Erin says
Hi Sam, so happy you love it so much and great addition!! 🙂
Julianne T says
Thank you for putting together this delicious combination that everyone in our family can enjoy💜
Erin says
Hi Julianne, so happy everyone loved it!!
anna says
So good! Another great ELW recipe that has a permanent spot in the dinner rotation. Made it for dinner this past week and my boyfriend has already requested it again for next week!
Erin says
Hi Anna, so happy you both loved it! 🙂
JustJenn says
This was by far the BEST sausage and peppers recipe I've ever had. I think it's the smoked paprika that takes it to a whole other level. So delicious, thank you for sharing it!
Erin says
Hi Jenn, so happy you loved it so much!!
Megan Coleman says
This is the perfect weekday dinner - quick, easy, and delicious! ELW FTW!
Erin says
Hi Megan, so glad you liked it! 🙂
Tee says
Can russet potatoes be used just cut in smaller chunks?
Erin says
Hi Tee, yes, of course. Let me know how they come out! 🙂
Edward says
I live alone and love to cook but it's often challenging to adjust measurements to make a recipe for one. I started to make adjustments but decided that as good as it sounded, I simply halved it, figuring leftovers would be great. I did top the dish with a homemade pasta sauce and had crusty Italian bread and a nice Brunello. Delicious.
And I won't say whether I had leftovers.
Erin says
Hi Edward, so happy you loved this so much!! 🙂
Vincenzo says
This is a great recipe for an Italian family staple dish. I added the potatoes to the sheetpan in step #3 of the instructions along with the sausage, peppers and onions. However, the instructions do not tell you when to add the potatoes to the sheetpan.
I served this dish with Italian bread.
In any case, after enjoying this dish, my family said they thought they died and went to heaven.
Erin says
Hi Vincenzo, so happy you loved it and great idea! 🙂
Lauren B. says
This is a STAPLE for my family. It’s so easy and so good. Way easier than any other sausage and peppers recipe I’ve attempted. I do typically use pork sausage – either hot or sweet just depending on what I have and it always turns out great.
I forgot the stars the first time I posted this review!!
Erin says
Thank you!!
Lauren B. says
This is a STAPLE for my family. It’s so easy and so good. Way easier than any other sausage and peppers recipe I’ve attempted. I do typically use pork sausage - either hot or sweet just depending on what I have and it always turns out great.
Erin says
Hi Lauren, so happy you all love it so much and make it your own! 🙂
Heather Rodocker says
This was soooo good and so easy and my whole family loved it. I used smoked turkey sausage and it was delic!
Erin says
Hi Heather, so glad you loved it and made it your own! 🙂
Allyson says
My family enjoyed this. I used Italian sausage due to personal preference, and I can only get it raw. It was cooked to the correct temp after the first thirty minutes, so I removed it and continued to roast the vegetables for twenty more minutes before mixing back in the sausage. The next time I’ll add the sausage for the second half of cooking.
Erin says
Hi Allyson, so happy you all loved it and made it your own!!
Steph says
Such a flavorful and filling dinner, and very easy to prep!
Erin says
Hi Steph, so happy you enjoyed it!!
Donna says
I have it all assembled and ready to bake. Just wondering if at the end I might be able to drizzle a bit of balsamic glaze over it. What do you think Erin?
Erin says
Hi Donna, sounds great! Let me know how it comes out!
SBC says
Perfect for a Monday night after a busy weekend! packed with flavor and easy clean up. Loved it.
Erin says
Hi, so happy you loved it! 🙂
Sophie says
This is the perfect meal! I’m a bit slow at my prep (cutting veggies, etc.) so that took me some time but after that, it was great to just sit back and let it cook! Especially since the end result, after just having to let it sit sit in the oven, was unreal. This has become one of my favorite recipes. So much flavor, so easy to make and so delicious.
Plus! We had leftovers so the next day we heated up some tortillas and put the leftovers in tortillas with beans. It was a great repurpose of the dish that also added something new!
Erin says
Hi Sophie, thanks for sharing! All the prep work is worth it! 🙂
Carly Kreiser says
So easy and so delicious
Erin says
Hi Carly, so glad you loved it!!
Mallory H says
This was excellent! I used the turkey kielbasa from Aldi in place of the chicken sausage. I also served over a helping of cauliflower rice. So yummy I went back for seconds!
Erin says
Hi Mallory, so happy you loved them and great addition!
Jessica Bisignano says
Did you use pre-cooked sausage links or raw?
Erin says
Hi Jessica, I use pre-cooked. Let me know how yours comes out!