Roasted Italian Sausage and Potatoes with Mushrooms and Peppers
Savor the rustic charm of this one-pan Roasted Italian Sausage and Potatoes with Mushrooms and Peppers—a hearty, flavor-packed meal that's as easy as it is satisfying. Tender baby potatoes, savory Italian sausage, and a vibrant medley of red and yellow bell peppers, mushrooms, and red onion come together on a single baking sheet for a fuss-free dinner destined to impress. Tossed in olive oil, garlic, and classic Italian herbs like oregano, basil, and paprika, this dish is roasted to perfection, delivering caramelized vegetables and irresistibly juicy sausage in every bite. Garnished with fresh parsley for a burst of brightness, this quick-prep recipe is ready in just an hour, making it ideal for busy weeknights or casual entertaining. Serve it on its own or with crusty bread for a wholesome, crowd-pleasing feast.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Italian sausage links (mild or spicy)
- 1.5 pounds Baby potatoes (halved or quartered)
- 1 large Red bell pepper (sliced)
- 1 large Yellow bell pepper (sliced)
- 8 ounces White button mushrooms (sliced)
- 1 medium Red onion (sliced)
- 3 tablespoons Olive oil
- 3 pieces Garlic cloves (minced)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
In a large mixing bowl, combine the baby potatoes, red bell pepper, yellow bell pepper, mushrooms, and red onion.
Drizzle the olive oil over the vegetables, then add the minced garlic, oregano, basil, paprika, salt, and black pepper. Toss everything until the vegetables are evenly coated with the oil and seasonings.
Spread the seasoned vegetables evenly over the prepared baking sheet.
Nestle the Italian sausage links among the vegetables, ensuring they are evenly spaced.
Place the baking sheet in the preheated oven and roast for 40-45 minutes, turning the sausages halfway through cooking to ensure even browning.
After 40 minutes, check the sausages for doneness by verifying they have reached an internal temperature of 160°F (71°C). The vegetables should be tender and lightly caramelized.
Remove the tray from the oven and sprinkle the dish with freshly chopped parsley for a pop of color and added flavor.
Serve hot as a complete meal or alongside crusty bread for an extra hearty option.
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.9 g | 150% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 4760 mg | 207% | |
| Total Carbohydrate | 171.2 g | 62% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 30.5 g | ||
| Protein | 75.3 g | 151% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 255 mg | 20% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 5558 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
