Smart Recipe Kitchen

2026-04-29

Sheet pan sausage, peppers, and potatoes is one of those dependable dinners that asks very little from you once it is in the oven. It is savory, colorful, and easy to portion for leftovers. Serves 4.

Ingredients:

• 1 pound fully cooked Italian chicken sausage or pork sausage links
• 1 1/2 pounds baby potatoes, halved
• 2 bell peppers, cut into strips
• 1 small red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon Dijon mustard
• 1 teaspoon red wine vinegar
• 1 tablespoon chopped parsley

Instructions:

1. Heat oven to 425°F. Line a sheet pan with parchment if desired.
2. Toss the potatoes with 1 tablespoon olive oil, half the Italian seasoning, half the salt, and some pepper. Spread on the pan and roast 15 minutes.
3. In a bowl, toss the peppers and onion with the remaining olive oil, seasoning, salt, and pepper.
4. Remove the pan from the oven, stir the potatoes, then add the sausage links and vegetables.
5. Roast 20 to 25 minutes more, stirring once, until the potatoes are tender and the vegetables are browned at the edges.
6. Whisk together Dijon and vinegar, then drizzle over the hot pan. Toss lightly and finish with parsley.

Why it works: Starting the potatoes first gives them time to brown properly. The mustard-vinegar finish wakes up the whole tray without extra effort.

Timing: Prep 15 minutes, cook 40 minutes, total about 55 minutes.

Serve as is, or pile everything into hoagie rolls with provolone if you want a sandwich version the next day.