Sheet-Pan Sausage with Peppers, Onions & Potatoes

Sheet-pan sausage with peppers, onions & potatoes

Total Time
45 min
15 min
30 min
So many twists on this crowd-pleasing sheet-pan supper. Vary the spice blends, switch the chicken sausage flavor (apple one night, lemon pepper the next) and—magic­—a whole new experience each time. Want to add something a little saucy to this version? Try serving it with marinara sauce or salsa on the side.


Cooked chicken sausage

12 oz, sliced

Uncooked baby potatoes

1 pound(s), quartered

Bell pepper

2 item(s), large, red, sliced

Uncooked onion

1 large, sliced

Garlic clove

2 clove(s), finely chopped

Olive oil

2 Tbsp

Italian seasoning

1 Tbsp, taco seasoning, or Cajun seasoning (no salt added)

Table salt

1 tsp

Black pepper

½ tsp

Garden herbs

1 bunch(es), (optional), for garnish


  1. Preheat the oven to 400°F. Line a large sheet pan with parchment paper.
  2. In a large bowl, toss all the ingredients, except for the herbs and marinara (if using), thoroughly coating the sausage and vegetables. Spread onto the prepared pan.
  3. Roast, stirring once halfway through cooking, until the potatoes are lightly browned, 30 to 35 minutes. Garnish with the herbs (if using). Serve with the marinara or salsa (if using).
  4. Serving size: 1½ cups