One-Pan Roasted Sausages with Peppers & Potatoes

Alright, friends, if there’s one dinner that feels like an absolute home run every single time, it’s this one-pan roasted sausage dish. The smell of sausages caramelizing alongside soft, golden potatoes and sweet, slightly crisped peppers is my kind of kitchen magic. You get that perfect balance of juicy, savory meat with tender-tender veggies, all cooked on one sheet pan—fewer dishes, more cozy vibes. Plus, this recipe is super flexible and forgiving, so whether you’re a seasoned pro or just trying to get dinner on the table without stress, I’ve got you covered. Ready to make your kitchen smell like comfort and win all the “What’s for dinner?” questions? Let’s do this!

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients

For the Main Dish:

1 pound sausages (Italian, bratwurst, or your favorite links)
1.5 pounds baby potatoes, halved or quartered if large
2 bell peppers, sliced (any colors you like)
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)

How I Make It

Step 1:

First, preheat your oven to 425°F. Toss the halved potatoes with about 2 tablespoons of olive oil, garlic powder, smoked paprika, dried oregano, and a good pinch of salt and pepper. Make sure every piece is nicely coated—this is what gives them that crispy, golden skin you’re craving.

Step 2:

Spread the potatoes evenly on a large rimmed baking sheet and pop them into the oven. Let them roast for about 15 minutes before adding anything else. This jump-starts their cooking so everything finishes perfectly timed.

Step 3:

While potatoes start browning, slice your bell peppers and set them aside. When the timer goes off, carefully push potatoes to one side of the pan and add the sausages along with the peppers. Drizzle with the remaining olive oil and sprinkle a little salt and pepper over everything. Toss the peppers gently together with the oil and seasoning so they soften but still have a bit of bite.

Step 4:

Return the pan to the oven and roast for another 20 minutes, flipping the sausages and stirring the peppers halfway through. The sausages should reach an internal temperature of 160°F and the peppers should be tender but slightly caramelized.

Step 5:

Keep an eye on the potatoes here—if they’re browning too fast, you can tent that side of the pan with foil. Or if they aren’t quite tender yet, roast a few minutes longer before removing everything.

Step 6:

Once done, sprinkle chopped fresh parsley over all those gorgeous colors. Serve warm and watch everyone dig in!

Variations & Tips

Swap sausages for chicken sausages or kielbasa for different flavors.
Use sweet potatoes or Yukon golds instead of baby potatoes for a twist.
Add sliced red onions or mushrooms for extra veggies.
For a kick, sprinkle crushed red pepper flakes with the seasonings.
If you don’t have smoked paprika, regular paprika or chili powder also works well.
Make sure to space out ingredients on the pan for even roasting—crowding causes steaming.

How I Like to Serve It

This dish shines on its own, but I love pairing it with a simple green salad tossed with a lemon vinaigrette for brightness. During chilly evenings, add a crusty loaf of bread to mop up those delicious pan drippings. It’s perfect for casual weeknights but classy enough for friends over too.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in a skillet or oven to keep the potatoes crispy.

Closing: This one-pan roasted sausage recipe always feels like a little celebration of simple, hearty ingredients done right—comfort food at its best!