Roasted Sausages Peppers and Potatoes
Elevate weeknight dinners with this hearty and flavorful recipe for Roasted Sausages, Peppers, and Potatoes—a vibrant one-pan meal that’s as easy as it is delicious. Juicy Italian sausages pair perfectly with tender red potatoes, caramelized red and yellow bell peppers, and sweet red onion, all roasted to perfection with a medley of olive oil, garlic, oregano, thyme, and paprika for a savory kick. This versatile dish comes together in just 15 minutes of prep time and 35 minutes in the oven, making it an effortless yet satisfying dinner solution. Perfect for busy families, the crispy potatoes and charred vegetables soak up all the flavors of the savory sausages, creating a balanced and wholesome meal. Garnish with fresh parsley for a splash of color, and serve straight from the baking sheet for a rustic, comforting presentation. Whether you’re seeking a low-maintenance dinner or a crowd-pleasing option, this roasted blend of proteins and vegetables hits all the right notes.
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Recipe Information
Ingredients
- 4 links sausages (Italian or your preference)
- 4 medium red potatoes
- 2 large red bell peppers
- 2 large yellow bell peppers
- 1 large red onion
- 3 tablespoons olive oil
- 3 whole garlic cloves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley (optional for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil for easy cleanup.
Wash and pat dry the potatoes, then cut them into small bite-sized cubes, about 1-inch pieces.
Slice the red and yellow bell peppers into strips, roughly 1/2-inch wide. Peel and slice the red onion into thick wedges.
Mince the garlic cloves, or crush them with a mortar and pestle.
In a large mixing bowl, combine the potatoes, peppers, onion, and garlic. Drizzle with olive oil and season with the oregano, thyme, paprika, salt, and black pepper. Toss well to evenly coat the vegetables with the oil and spices.
Spread the seasoned vegetables onto the prepared baking sheet in a single layer. Create a few spaces around the sheet and place the sausage links directly onto the pan.
Transfer the baking sheet to the oven and roast for 35 minutes, flipping the sausages and stirring the vegetables halfway through cooking to ensure even browning.
Check for doneness: The sausages should be golden brown and cooked through (internal temperature of 160°F/71°C), and the potatoes should be crispy on the outside and tender on the inside.
Remove the baking sheet from the oven. Let the meal rest for 5 minutes before serving.
Garnish with freshly chopped parsley if desired, and enjoy!
Nutrition Facts
Calories |
2173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.9 g | 159% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 4210 mg | 183% | |
| Total Carbohydrate | 190.4 g | 69% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 51.6 g | ||
| Protein | 79.9 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 313 mg | 24% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 5244 mg | 112% | |
*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.
