One-Pan Roasted Sausage, Peppers and Potatoes

The perfect all-in-one-pan meal in under an hour! So delicious, quick and wholesome. This simple chopped veggie and sausage medley is a staple in our weekly dinner menu. Everyone goes for seconds – or thirds!

On nights when I don’t know what to make for dinner, it’s one of two options: Take out, or this mouthwatering sausage and veggie medley. It only takes 15 minutes to prepare, and uses ingredients I always keep on hand!

We love this quick & easy one-pan wonder for simple summer dinners on the deck. And all year round!

Feel free to switch out the sausage for your favorite protein or a different type of sausage – beef, turkey and chicken sausage all work perfectly, too.

Simply chop up all your ingredients, combine them on a large baking sheet, and bake for about 45 minutes. Drizzle with oil and toss it all together. Voila! Dinner is set and you have nothing else to do, besides enjoy the amazing aroma as it roasts.

We love to enjoy the smoky, salty, sweet flavors of this dish with a dollop of sour cream (and hot sauce for the big kids).

I hope you will love this one as much as we do. Enjoy!

One-Pan Roasted Sausage, Peppers and Potatoes

One-Pan Roasted Sausage, Peppers and Potatoes

Yield: 5 servings


  • 1 14 oz. package smoked sausage, halved lengthwise and cut into pieces
  • 1 red bell pepper, small chopped
  • 1 green bell pepper, small chopped
  • 1/2 medium red onion, chopped
  • 2 lbs. yellow or red potatoes, small chopped
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes, optional


  1. Preheat oven to 400 degrees F.
  2. Add sausage, veggies, potatoes and garlic to a large lined baking sheet. Drizzle with oil. Sprinkle with Italian seasoning, salt, pepper and red pepper flakes. With your hands, toss mixture together until evenly distributed.
  3. Bake until veggies and potatoes are tender, about 30 minutes. Serve hot.
  4. (Your favorite hot sauce and sour cream make a delicious pairing with this!)

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  1. 5 stars
    This meal was so delicious, family loved it!

  2. Would this still turn out the same if I used an oiled baking sheet instead of a lined?

  3. Yes! An oiled baking sheet works fine too.

  4. 5 stars
    Delicious! Our picky eaters loved it! We’ll definitely use again!

  5. 5 stars
    This was so easy. A big hit.

  6. 5 stars
    This has gone into my meal rotation notebook!

  7. Robin lewis says:

    5 stars
    This instantly became my sister’s favorite dish that I cook. It turned out delicious and I couldn’t be happier! We’ll make this often

  8. Could I use frozen sliced peppers? Just thaw first?

  9. Fresh is best, since thawed frozen peppers can have a lot of moisture. But yes, you can use frozen. Just thaw and pat dry very well with paper towels!

  10. 5 stars
    So good! Loved that it’s baked, not fried.

  11. MaryAnn Muster says:

    I made this last night with Brats and I used frozen mixed peppers that I defrosted and patted dry. They were already cut small. I also used little potatoes that you would normally cook in the microwave. To cut down on calories, I used zero calorie olive oil spray. I didn’t use a lined baking sheet, but I sprayed the baking sheet. It was still easy to clean. It turned out delicious and will definitely make it again. As an Italian, I love sausage and peppers and will make it again using Italian Sausage. Thanks for a quick, easy, and delicious recipe.

  12. Just wanted to say thanks for the recipe! It’s hard to find easy, simple, recipes now a days. Everything is so complicated. I made the mixture this morning before work and threw it back in the fridge to marinate- when I got home tossed it in the oven! It smells great. Thank you ma’am!

  13. Lisa Pecunia says:

    Sorry if this is naive but what do you use to line the baking sheet? Aluminum foil? Parchment paper? Or something else? Thanks!

  14. Covered or uncover?

  15. This is a delicious treat and preparing it will not leave your kitchen looking like it got hit by a tornado. What a great recipe. And adjustable to your family’s preferences. Because we like spicy, I included chopped jalapenos. Because we love onions, I used more. Because I had freshly picked green beans, I included them. Stores beautifully and makes a great next day lunch after a quick toss on a hot skillet.
    I might try this with yams instead of potatoes and throw in some chopped fresh pineapple for a sweet/savory meal. Oh, the possibilities are endless! Thanks, Georgia.

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