Alright, let me tell you — this one-pan roasted sausage dish is my ultimate weeknight hero. Imagine juicy, caramelized sausages nestled next to crispy, golden potatoes and sweet, roasted peppers all mingling in one pan. The smell alone—that irresistible mix of herbs, garlic, and sausage fat sizzling away—will have you hovering over the oven like a hawk. What I love most? It’s simple, takes almost zero effort, but tastes like you spent all evening fussing over it. Plus, cleanup is a breeze (because who really wants a sink full of dishes on a busy night?). If you’re down for something hearty, flavorful, and cozy, this recipe is about to become your new go-to!
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients
For the Main Dish:
1 lb Italian sausages (mild or spicy, your choice)
1½ lbs baby potatoes, halved or quartered
2 bell peppers (any colors), sliced into strips
1 medium red onion, sliced into wedges
3 tbsp olive oil
1 tsp garlic powder
1 tsp dried oregano
½ tsp smoked paprika
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
How I Make It
Step 1:
Preheat your oven to 425°F. In a large bowl, toss the halved baby potatoes with 2 tablespoons olive oil, garlic powder, oregano, smoked paprika, and a generous pinch of salt and pepper. Make sure every potato is well coated—that’s how you get that crispy, golden skin.
Step 2:
Place the potatoes on one side of a large baking sheet in a single layer. In the same bowl (no need to wash yet!), add the sliced bell peppers, onion wedges, and sausages. Drizzle with the remaining 1 tablespoon olive oil and sprinkle a bit more salt and pepper over everything. Toss gently to combine, then spread the mixture evenly on the other half of the sheet.
Step 3:
Slide the pan into the oven. Roast everything for about 25-30 minutes, until the potatoes start getting golden and the sausages begin to brown.
Step 4:
Carefully flip the sausages and stir the veggies to ensure even roasting. Return the pan to the oven and roast for another 10-15 minutes, or until the sausages are cooked through (internal temp should reach 160°F) and the potatoes are tender with that irresistible crisp.
Step 5:
Once done, take the pan out — look at those colors! The sausages should be beautifully browned, and the peppers and onions softened and slightly charred at the edges.
Step 6:
Sprinkle chopped fresh parsley over everything for a fresh pop of green and a hint of brightness. Serve hot straight from the pan, and enjoy!
Variations & Tips
Swap Italian sausages for chicken or bratwurst if you prefer milder flavors.
Add a handful of cherry tomatoes in the last 10 minutes for a juicy burst.
For extra crispy potatoes, rinse and dry them well before tossing with oil and seasonings.
Use smoked sausage for a deeper, smoky flavor profile.
If you want heat, add a pinch of red pepper flakes or toss in some sliced jalapeños with the veggies.
Don’t overcrowd the pan—give everything room to roast instead of steam.
How I Like to Serve It
This dish feels like a warm hug — perfect for casual family dinners or an easy weekend lunch. I love pairing it with a crisp green salad or some crusty bread to soak up those flavorful drippings. It’s especially satisfying on cozy, cool evenings when comfort food is a must.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat in the oven to keep that crispy texture.
Use parchment paper or a silicone baking mat to make cleanup even simpler.
Closing: This recipe never fails to deliver hearty, comforting flavors with barely any effort—just the way weeknight cooking should be!
