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Sheet Pan Sausage and Potatoes

Sheet pan sausage and potatoes roast together with onion and red bell pepper for a simple one-pan dinner. The potatoes turn fork-tender and browned while the smoked sausage gets hot and lightly browned.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb potatoes baby, halved
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 14 oz smoked sausage fully cooked, cut into 1/2-inch slices
  • 1 yellow onion medium, cut into 1-inch chunks
  • 1 red bell pepper cut into 1-inch pieces

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. Toss the potatoes with 1 tablespoon of the olive oil, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, 1/2 teaspoon of the garlic powder, and 1/2 teaspoon of the paprika.
  4. Spread the potatoes cut-side down on the baking sheet.
  5. Roast the potatoes for 20 minutes.
  6. Toss the sausage, onion, and bell pepper with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika.
  7. Add them to the baking sheet.
  8. Spread everything in a single layer.
  9. Roast for 15 to 20 minutes, until the potatoes are fork-tender and browned, the vegetables are tender, and the sausage is hot and lightly browned.

Notes

Cut the potatoes into evenly sized halves so they roast at the same rate. Refrigerate leftovers for 3 to 4 days; freezer-friendly. For a lower-sodium option, use reduced-sodium smoked sausage and adjust the salt to taste.