One-Pan Roasted Sausages with Potatoes, Peppers & Onions

Alright, friends—let me tell you why this one-pan roasted sausage dish is my go-to for busy weeknights and casual weekend dinners. Imagine juicy sausages sizzling alongside golden, crispy potatoes, vibrant red and green peppers, and sweet, caramelized onions all roasting together and filling your kitchen with the kind of smell that makes your mouth water. It’s like a delicious, no-fuss symphony of flavors and textures happening in one single tray. Plus, the best part is that cleanup is a breeze! If you love meals that bring bold, satisfying comfort without standing over the stove, you’re going to love this recipe as much as I do.

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients

For the Main Dish:

1 pound sausages (Italian, smoked, or your favorite kind)
1.5 pounds baby potatoes, halved
1 red bell pepper, sliced
1 green bell pepper, sliced
1 large yellow onion, thickly sliced
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon dried oregano
Salt and freshly ground black pepper, to taste

How I Make It

Step 1:

Preheat your oven to 400°F. While it’s heating, toss the halved baby potatoes with 2 tablespoons of olive oil, garlic powder, smoked paprika, oregano, and a good pinch of salt and pepper. Make sure each potato piece is well coated—this helps them crisp up beautifully.

Step 2:

Spread the seasoned potatoes evenly on a large baking sheet. Pop them into the oven for about 15 minutes first; this jumpstarts the cooking so they get crispy on the outside while staying tender inside.

Step 3:

While the potatoes are roasting, slice the sausages into 2-inch pieces (or leave whole if you prefer) and toss the sliced peppers and onions with the remaining tablespoon of olive oil and a pinch of salt.

Step 4:

After the potatoes have roasted for 15 minutes, carefully remove the tray and nestle the sausages, peppers, and onions among the potatoes. Return everything to the oven.

Step 5:

Roast for another 25 minutes, stirring gently halfway through to ensure even cooking and browning. Sausages should reach an internal temperature of 160°F and have a lovely browned exterior, while the peppers and onions soften and caramelize slightly.

Step 6:

Remove from the oven and let everything rest for a couple of minutes before serving—this helps the juices settle and makes the dish even more satisfying.

Variations & Tips

Try swapping baby potatoes for sweet potatoes or fingerlings for a different flavor and color.
Use spicy sausages for an extra kick—chorizo works amazingly here.
If you want more herbs, toss in fresh rosemary or thyme sprigs with the veggies before roasting.
Feel free to add a splash of balsamic vinegar or lemon juice right before serving for a bit of bright acidity.
If your oven runs hot, check the dish a little earlier to prevent burning, especially the peppers.

How I Like to Serve It

This dish always shines as a relaxed family dinner, but it also makes a fantastic hearty lunch on a chilly weekend. I love topping it with a sprinkle of fresh parsley or grated Parmesan for a bright finish. Pair it with a simple green salad or crusty bread to soak up all those roasted juices, and you’ve got a meal that’s homey and satisfying every single time.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days—reheat in the oven or skillet to keep the potatoes crispy.
If you’re short on time, use pre-cooked or leftover potatoes; just reduce roasting time accordingly.

Closing: This one-pan meal always comes together effortlessly and fills the kitchen with comforting aromas that make everyone happy and hungry.