Roasted Sausages with Peppers, Onions, and Potatoes

Alright, let me be honest — I can almost hear my kitchen cheering when I toss sausages, peppers, onions, and potatoes all onto a single pan for roasting. It’s one of those meals that feels like a little celebration comes together without much fuss. The smell alone — smoky sausage mingling with sweet roasted onions and crispy golden potatoes — is enough to make anyone’s stomach start singing. Plus, the way the peppers soften just right and the potatoes turn perfectly tender with crisp edges? Magic! If you’ve been hunting for a simple, satisfying dinner that’s hearty and bright on flavor, this one’s calling your name.

Quick Facts

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

Ingredients

For the Main Dish:

• 1½ pounds sausage links (Italian, bratwurst, or your favorite)
• 1 pound baby potatoes, halved or quartered if large
• 2 bell peppers (any color), sliced into strips
• 1 large onion, sliced into thick rings
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• 2 cloves garlic, minced

How I Make It

Step 1:

Preheat your oven to 425°F. While it’s heating up, toss the baby potatoes with 2 tablespoons of olive oil, smoked paprika, oregano, salt, and pepper in a large bowl. Make sure the potatoes are well coated — this is where that beautiful crispy texture starts!

Step 2:

Spread the potatoes on a baking sheet in a single layer and roast for about 15 minutes. This gives them a head start since they take longer to cook than the other ingredients.

Step 3:

Meanwhile, in the same bowl, combine the sliced peppers and onions with the remaining 1 tablespoon of olive oil, minced garlic, a pinch of salt, and pepper. Give them a good toss so they’re ready to go.

Step 4:

When the potatoes have had their head start, pull the baking sheet out and nestle the sausages among them. Add the pepper and onion mixture to the pan as well, spreading everything evenly.

Step 5:

Return the pan to the oven and roast for an additional 25 minutes, turning the sausages and stirring the veggies halfway through so everything browns evenly and the sausages are cooked through (at least 160°F internal temperature).

Step 6:

Once everything is gorgeously browned and tender, take the pan out and let it rest for a few minutes. That way, all those juices settle in, and you get maximum flavor with every bite!

Variations & Tips

• Swap baby potatoes for sweet potatoes for a touch of natural sweetness.
• Try spicy sausages like chorizo to add a fiery kick.
• Add a sprinkle of fresh thyme or rosemary right before roasting for extra aroma.
• If you want a crispy skin on your sausages, give them a quick sear in a hot pan before roasting.
• For a colorful twist, mix in cherry tomatoes during the last 10 minutes of roasting.
• If your peppers or onions start browning too fast, loosely cover the pan with foil.

How I Like to Serve It

This hearty dish shines on a cozy weeknight but is just as suited for casual weekend dinners. I love pairing it with a crisp green salad or steamed broccoli to balance out all the roasted goodness. When it’s cooler outside, a dollop of grainy mustard or a swipe of tangy aioli on the side brings this meal over the top. And hey— leftovers make awesome sandwiches the next day!

Notes

• Store leftovers in an airtight container for up to 3 days; reheat in the oven for best texture.
• Chicken or turkey sausages can be substituted if you’re looking for a lighter version—just watch the internal temp!

Closing: This one-pan wonder is always a crowd-pleaser — it’s simple, flavorful, and the kind of meal that invites everyone to gather ’round the table with a happy belly.