A hands-off, one-pan weeknight dinner with smoked chicken sausage, sweet bell peppers, and crispy roasted potatoes. Topped with fresh parsley, it’s ready in about 40 minutes.
Efficiency in the kitchen is always my goal. The fewer dishes to monitor and wash, the better. Sheet pan meals have always been a favorite of mine, and this sheet pan sausage, peppers and potatoes was a simple creation that I will be making over and over. Top it with parsley and my favorite spicy yogurt dip, and you have a winner dinner.
Easy Sheet Pan Sausage, Peppers and Potatoes
Smoked paprika has been one of my favorite spices for years — it gives the whole pan a savory, slightly smoky depth. The peppers turn sweet as they roast, the potatoes crisp up at the edges, and the sausage does double duty as both your protein and a lot of the seasoning, since most chicken sausage comes pre-flavored.
This is one of those “toss it all together and bake” meals that are so easy to prep. Once you have it in the oven, do any dishes you have and relax!
I also love this recipe because it hits all the major macros with plenty of protein, carbs, and veggies. The parsley at the end makes it pretty and adds another layer of flavor. You can mix and match with other veggies you have on hand, or swap in sweet potatoes. Also choose any kind of sausage you like – from a sweet apple to a spicy Italian.
It also reheats well for leftovers. Cook once, eat twice is my mantra.
Ingredients
- 1 lb chicken sausage, diced
- 1.5 lbs baby potatoes, halved
- 2 bell peppers, sliced into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper
- Fresh parsley, chopped, for serving
Instructions
Step One: Start the Potatoes
Preheat the oven to 425°F. Toss the potatoes with half the olive oil, spread them on a sheet pan, and roast for 15 minutes to give them a head start — potatoes take longer than everything else, and there’s nothing worse than an undercooked potato.
Step Two: Add the Sausage and Peppers
While those roast, toss the sausage and peppers with the remaining oil, paprika, garlic powder, salt, and pepper. Pull the pan out, add the sausage and peppers, and roast for another 15–18 minutes, until the sausage is browned and the potatoes are fork-tender.
Step Three: Finish and Serve
Sprinkle with parsley and serve straight off the pan. I usually add a side salad for me and call it dinner.
Spicy Yogurt Dip
This is my favorite dip to make on the side of any savory recipe! It’s super easy: plain Greek yogurt and Cholula hot sauce, blended up with a pinch of salt and pepper. Don’t skip it!! I just use about a half cup of yogurt and a few teaspoons of hot sauce stirred in. Season with salt and pepper to taste.
Sheet Pan Sausage, Peppers & Potatoes
Ingredients
- 1 lb chicken sausage smoked or apple variety
- 1.5 lbs baby potatoes halved
- 2 bell peppers sliced
- 2 tablespoons olive oil divided
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley chopped, for serving
Instructions
- Preheat the oven to 425°F. Toss the potatoes with half the olive oil, spread on a sheet pan, and roast for 15 minutes.
- Toss the sausage and peppers with the remaining oil, paprika, garlic powder, salt, and pepper. Add to the sheet pan with the potatoes and roast for another 15–18 minutes, until the sausage is browned and the potatoes are fork-tender.
- Sprinkle with parsley and serve straight off the pan.
Recipe Notes: A Few Swaps
- Sweet potatoes work great in place of white potatoes.
- Zucchini or broccoli can sub in for the peppers if that’s what’s in the fridge. Even onions 😉
- You could use any spice combo you like from simple salt and pepper to a blend like the Blue Apron Weeknight Hero Blend.
Fun Fact
I had my friend Ellen over to enjoy this meal with me, and we had a tornado warning in the middle of cooking! We went to the basement with our wine until it passed (luckily with no actual tornado touch-down!)
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