Sausage Peppers and Potatoes
Savor the comforting flavors of a rustic one-pan meal with this Sausage, Peppers, and Potatoes recipe—a hearty dish that's perfect for busy weeknights or casual family dinners. Featuring juicy Italian sausage links (choose from mild or spicy), vibrant red and yellow bell peppers, and golden roasted potatoes, this recipe is perfectly seasoned with a fragrant blend of dried oregano, thyme, and smoky paprika. Roasted in the oven at 400°F, the sausage juices infuse the colorful medley of veggies, creating a symphony of tastes in every bite. This quick and easy recipe, ready in under an hour with just 15 minutes of prep time, serves four and is customizable with a sprinkle of fresh parsley for garnish. Ideal for anyone craving a flavorful, oven-roasted meal, it’s a simple yet satisfying choice for fall or any season.
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Recipe Information
Ingredients
- 4 pieces Italian sausage links (mild or spicy)
- 2 large Red bell peppers
- 2 large Yellow bell peppers
- 4 medium Russet or Yukon Gold potatoes
- 1 large Yellow onion
- 3 cloves Garlic cloves
- 3 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash and dry the potatoes, then cut them into small 1-inch cubes. Set aside.
Slice the red and yellow bell peppers into thin strips, and slice the onion into wedges or thin strips. Mince the garlic cloves.
In a large mixing bowl, combine the cubed potatoes, sliced peppers, onion, garlic, olive oil, dried oregano, dried thyme, paprika, salt, and black pepper. Toss until everything is evenly coated.
Spread the mixture onto a large baking sheet lined with parchment paper or lightly greased. Make sure the vegetables are in an even layer to ensure even cooking.
Place the Italian sausage links on top of the vegetable mixture. This allows the juices from the sausage to flavor the vegetables as they cook.
Bake in the preheated oven for 35–40 minutes, flipping the sausages halfway through. Stir the vegetables once or twice during cooking to ensure even roasting.
Check for doneness by ensuring the potatoes are fork-tender and the sausages have reached an internal temperature of 160°F (71°C).
Remove the baking sheet from the oven and let it rest for a few minutes.
Garnish with freshly chopped parsley, if desired, and serve hot.
Nutrition Facts
Calories |
2038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.1 g | 150% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 4751 mg | 207% | |
| Total Carbohydrate | 189.0 g | 69% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 39.7 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 5174 mg | 110% | |
*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.
