Sheet pan sausage, potatoes, and peppers is one of our favorite quick and healthy, one-pan meals. It's perfect for busy weeknights or when you need dinner on the table quickly, with barely any prep!
1packagesausage links (chicken, Italian, and turkey all work nicely)pre-cooked and sliced into 1/2 inch slices. We use a 1.25 lb pack
4mediumpotatoescut into 1/2 inch pieces
2medium to largeonionscut into quarters, with layers separated
2bell peppersseeds removed and chopped into 1/2 inch pieces
1TBSPItalian seasoningor more, to taste
Salt and pepperto taste
Fresh parsleyfor topping, if desired
Grated Pecorino Romano or Parmesan cheesefor topping, if desired
Preheat oven to 400 degrees F.
Cover a large baking sheet with foil, and spray with nonstick spray. Set aside.
Slice sausage links into 1/2 inch slices and set aside. Wash and dry the potatoes and bell peppers. Cut them into 1/2 inch pieces and ensure that all of them are roughly the same size.
Peel the onions cut them into quarters, then separate the layers.
Add the potatoes, bell peppers, onions, and the minced garlic cloves to a large bowl. Toss evenly with the olive oil, Italian seasoning, salt, and pepper (to taste) and then pour onto the prepared sheet pan.
Cook in a preheated oven for 25 minutes, or until potatoes are starting to soften. Add the sliced sausages, toss, and cook for another 10 minutes, or until sausages are heated through.
Top with parley and grated cheese (if desired), serve and enjoy!
Total cooking time can vary based on how thick or thin your vegetables are cut, so check on the pan often to ensure that nothing burns.