Hello Folks, i’m obsessed with sheet pan dinners and this one specifically has been on repeat in my house for months.
seriously.
so, you know how some meals just look impressive but are actually zero effort? this is that. one pan, everything goes in together, oven does the work. i’ve made it on a wednesday when i was exhausted and couldn’t think straight and it still came out looking like i tried.
my dad came over for dinner one night and i made this and he asked if i had “taken a cooking class recently.” i had not. i had been watching tiktoks all day and thrown some sausages on a pan with vegetables. i just smiled and said thank you and let him believe what he wanted to believe.
first time i made it i cut the peppers too thin and they turned into little burned strips. still ate them. actually kind of good, charred peppers are underrated. but now i cut them thicker so they hold up.
mine aren’t ever plated nicely. i just bring the whole pan to the table and let everyone pick what they want. fewer dishes. that’s the actual goal of every meal i make.
ugh, the smell when this comes out of the oven though. garlic and sausage and roasted peppers all mixed together. my neighbor asked if i was cooking “something Italian” through the window.
gets messy. incredibly delicious. done.
why this works
everything cooks on one pan
sausage drippings flavor the potatoes as it all roasts
minimal prep, maximum result
feeds a crowd without making you tired
leftovers reheat really well
what you need
| stuff | how much |
|---|---|
| Italian sausages | maybe 5 or 6 links. sweet or hot. |
| baby potatoes | about a pound and a half |
| bell peppers | 2 or 3. different colors if you want it pretty. |
| onion | one big one, cut into wedges |
| olive oil | enough to coat everything |
| garlic powder | a good amount |
| Italian seasoning | a few shakes |
| salt & pepper | yes |
how to make it
first, preheat the oven to about 400 degrees. maybe 425 if your oven runs cool like mine does. i honestly just crank it and check things as they go.
chop the potatoes in half. cut the peppers into strips, but thick ones, not thin. cut the onion into big wedges. throw all the vegetables onto a sheet pan. i use the biggest one i have because things need space or they steam instead of roast and that’s not what we want.
drizzle olive oil over everything and toss it around. season with garlic powder, Italian seasoning, salt and pepper. get in there with your hands and make sure everything is coated. yes it’s messy. yes it’s worth it.
push everything to the edges and make some space in the middle. this is where the sausages go. lay them right on the pan. don’t cut them yet. they roast whole and then you slice them after.
put it in the oven for about 40 minutes. flip everything halfway through if you remember. i usually forget and it’s still fine. you want the potatoes golden and a little crispy on the edges and the sausages nicely browned.
slice the sausages before serving so everyone can see that beautiful inside. put the whole pan on the table. done.
tips & variations
- zucchini: throw some in the last 20 minutes. it cooks faster than everything else so adding it at the start just turns it to mush.
- the sausage: smoked sausage works great here too. andouille if you want more heat. chicken sausage if you’re trying to be reasonable.
- make it saucier: after it comes out of the oven, drizzle some balsamic glaze over the top. looks fancy, takes 2 seconds.
- the potatoes: if you want them extra crispy, parboil them for 5 minutes first. i never do this because extra steps but it does work.
storage (the usual chaos)
i always have leftovers because this makes a ton. i put everything in a container and shove it in the fridge.
i don’t label things. i’ve mentioned this before in basically every recipe i’ve ever written and nothing has changed. found last week’s version of this in the fridge yesterday and couldn’t remember what day i made it. smelled fine. ate it. survived.
keeps about 3 or 4 days. reheat in the air fryer if you have one, the potatoes get crispy again. microwave works but they go soft. life is full of trade-offs.
the numbers
| thing | roughly per serving |
|---|---|
| calories | ~420 |
| protein | 18g |
| carbs | 28g |
| fat | 24g |
(depends a lot on the sausage brand. just giving you a ballpark.)
questions
can i use a different sausage? yes. bratwurst, kielbasa, chicken sausage, whatever is in your freezer. cooking time might vary slightly but the method is the same.
my potatoes weren’t crispy? two reasons usually. too crowded on the pan so they steamed. or oven wasn’t hot enough. use your biggest pan and don’t overlap anything.
can i add other vegetables? totally. cherry tomatoes go in the last 10 minutes and they burst and get jammy. mushrooms work great. broccoli is good too.
do i need to cover the pan with foil? no. you want everything to roast and get color. foil would just steam it. leave it uncovered.
