Easy Oven-Roasted Sausage and Potatoes
Roasted sausage, potatoes, and veggies come together on one pan for a hearty, hands-off weeknight dinner. Crispy edges, big flavor, minimal cleanup.
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Servings:
Ingredients
Main Ingredients
- 1.5 lb baby potatoes halved or quartered for even cooking
- 14 oz smoked sausage sliced into 1/2-inch rounds
- 1.5 cup yellow onion thinly sliced
- 1.5 cup red bell pepper cut into chunks
- 3 tbsp olive oil
- 2 tsp garlic minced
- 1.5 tsp paprika
- 1 tsp Italian seasoning
- 1.25 tsp kosher salt or to taste
- 0.75 tsp black pepper freshly ground
- 0.25 tsp crushed red pepper flakes optional heat
- 2 tbsp fresh parsley chopped, for garnish
- 1 tbsp lemon juice optional, for finishing
Instructions
Preparation Steps
- Preheat oven to 425°F. Line a large rimmed sheet pan with foil for easy cleanup.
- Whisk olive oil, garlic, paprika, Italian seasoning, salt, black pepper, and red pepper flakes in a big bowl.
- Add potatoes, onion, and bell pepper. Toss until every piece is lightly coated.
- Spread vegetables on the sheet pan in a single layer. Roast for 15 minutes.
- Stir in sliced sausage, spread again, and roast 12–15 minutes more until potatoes are tender and sausage browns.
- Broil 1–2 minutes for extra crisp edges, watching closely to prevent burning.
- Finish with parsley and a squeeze of lemon juice. Toss and serve hot.
Notes
Variation ideas: Swap in sweet potatoes or add Brussels sprouts. Use hot Italian sausage for extra spice, or sprinkle with grated Parmesan before serving. Leftovers reheat well in a skillet over medium heat until warmed and crisp.
This recipe is an original creation inspired by classic Easy Oven-Roasted Sausage and Potatoes flavors. All ingredient ratios and instructions are independently developed.