Sheet Pan Sausage, Potatoes, and Peppers

Sheet Pan Sausage, Potatoes, and Peppers is an easy one-pan dinner. This easy sheet pan dinner takes only 10 minutes to prep and just 30 minutes to cook. Toss everything on the sheet pan for minimal clean up.

I love making sheet pan meals to use up any produce in my fridge or pantry. You can even swap in different sausages to mix up the meal. Looking for other sheet pan dinners? Check out Vegan Sheet Pan Gnocchi, Sheet Pan Spicy Gnocchi with Sausage and Veggies, or Sheet Pan Asian Salmon.

Ingredients for this Easy Sheet Pan Meal:

It only takes a few simple ingredients to make a flavorful and healthy sheet pan dinner. Here's what you need:

• Sausage - I used Kielbasa but you can use any pre-cooked sausage that you'd like.
• Potatoes - I used russet potatoes, but you could swap in other potatoes
• Bell Pepper - I like to use red or orange
• Onion - you can use white, yellow, or red.
• Spices - Garlic Powder, Salt, Pepper, Italian Seasoning, Red Pepper Flakes (this amount is easy to adjust to your preference!)
• Olive Oil

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How to Make Sheet Pan Sausage, Potatoes, and Peppers

See the instructions below for the easiest dinner recipe:

1. Prep the Veggies: Get the oven preheating. Rinse and dry the peppers then chop the peppers and onions into 1-inch squares.
2. Toss with Spices: Toss the gnocchi, peppers, and onions with the oil and spices. I like to do this all right on the sheet pan to cut down on clean up.
3. Add Sausage - Slice the chicken sausage into thick chunks and add to the sheet pan. Nestle the pieces into the gnocchi and veggies.
4. Roast: Roast the sheet pan in the preheated oven for about 25 minutes. Give everything a quick toss about halfway through to ensure even cooking. It's done when the peppers and onions are soft, and the gnocchi is tender when pierced with a fork.

Sheet Pan Meal FAQ's

What Kind of Sausage Should I Use? 

This recipe uses a precooked sausage such as Kielbasa or another smoked sausage. You can find it in the grocery store refrigerated section, typically near the packed deli meat, in U-shaped links.

Can I use other veggies?

Yes! But keep in mind that different veggies take less or more time to cook. For sturdier root veggies like potatoes and carrots you'll want to chop them small. You can use veggies that cook quicker - like asparagus or zucchini - and just add them for the second half of cooking.

Leftovers, Make Ahead, and Reheating

Make Ahead - For quicker prep at dinnertime, you can chop up the pepper and onion and slice the sausage the day before then store in an airtight container in the fridge. You do not want to chop the potatoes in advance as they will brown in the fridge.

Leftovers and Storage: Leftovers will keep fresh in the fridge in an airtight container for up to 4 days.

Reheating: For best results, I recommend reheating the leftovers in the oven. However, you can also microwave for a quick lunch.

Recipe Notes and Tips:

• Use a Second Sheet Pan if Doubling - this recipe can easily be doubled to serve more! If you do this, I recommend using a second sheet pan. If you overcrowd one sheet pan then the veggies may steam instead of roast.
• Use Even Sized Pieces - For even cooking, it's best to use even-sized of bell pepper and onion. This ensures that they will cook to the same doneness. You want to cut the potatoes smaller than the peppers/onions since potatoes take longer to cook.
• Adjust Red Pepper Flakes - If you don't like spice, you can cut down on the pepper flakes or omit all together.
• Use High Heat to Roast - This recipe cooks everything at 425 degrees F. The high heat is KEY to get the best flavor. It roasts the ingredients so they get a nice subtle browning instead of steaming.

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