This easy Sheet Pan Sausage and Potatoes is a one-pan meal that brings together savory sausage, golden roasted potatoes, bright bell peppers, and tender green beans. It’s a simple, satisfying dinner for a busy weeknight.
I’m a big fan of one-pot and one-pan meals because they make dinner prep and cleanup fast and stress-free. This sheet pan recipe covers protein, starch, and vegetables in a colorful, flavorful package and is very adaptable—swap ingredients to suit your pantry or tastes.
Ingredient Notes
- Sausage: Use fully cooked sausage sliced into ½-inch rounds.
- Potatoes: Baby gold potatoes work well; halve or quarter so pieces measure about 1½–2 inches.
- Onion: Yellow, white, or red onion, cut into chunks.
- Vegetables: Bell peppers and fresh green beans add color and nutrition. Cut all vegetables into roughly 1½–2-inch pieces for even roasting.
- Extra virgin olive oil: For tossing and roasting.
- Seasonings: Fresh or dried rosemary and thyme, an all-purpose seasoned salt, and freshly ground black pepper.
- Fresh parsley: Optional garnish.
How to Make Sheet Pan Sausage and Potatoes
- Preheat the oven to 400 degrees F.
- Place the potatoes in a large bowl and toss with 1 tablespoon olive oil, rosemary, thyme, ½ teaspoon seasoned salt, and freshly ground black pepper. Spread the seasoned potatoes on a large rimmed baking sheet and roast for 20 minutes, stirring once after 10 minutes.
Lining the baking sheet with aluminum foil is optional. It speeds cleanup, but the recipe works fine without it.
- While the potatoes roast, combine the sausage, bell peppers, green beans, and onion in the mixing bowl. Toss with the remaining 1 tablespoon olive oil, the remaining ½ teaspoon seasoned salt, and pepper to taste.
- Increase the oven temperature to 425 degrees F. Add the sausage and vegetable mixture to the baking sheet with the potatoes, spreading everything into an even layer. Roast another 25–30 minutes, tossing every 10 minutes, until the vegetables are fork-tender and the potatoes and sausage are browned. Garnish with chopped parsley before serving.
Vegetables release moisture while roasting, so the higher temperature helps evaporate that liquid and encourages browning.
Variations
Sausage: Any fully cooked rope or link sausage works—smoked sausage, spicy andouille, or chicken sausage are all good choices.
Potatoes: If you don’t have baby golds, use Yukon Gold, red, or russet potatoes, cut into similar-sized pieces. Small creamer potatoes can be roasted whole.
Vegetables: Substitute broccoli florets, asparagus, or zucchini for the green beans if you prefer.
Seasoning: Swap the seasoned salt for any seasoning blend you like to change the flavor profile.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. This dish is excellent for meal prep—make it on the weekend and portion it for quick meals during the week.
Reheat gently in the microwave until warmed through, or crisp the portions in an air fryer at 350 degrees F for about 5 minutes.
More Sausage Recipes You’ll Love
- Skillet Sausage Pasta
- Italian Sausage Sandwich
- Chicken and Sausage Stew with White Beans and Spinach
- Foil Pack Southwest Sausage and Potatoes
- Easy Red Beans and Rice with Sausage
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Sheet Pan Sausage and Potatoes
Ingredients
- 1 pound baby gold potatoes, quartered or halved if very small
- 2 tablespoons extra virgin olive oil, divided
- 2 teaspoons fresh rosemary, chopped (or ¾ teaspoon dried)
- 2 teaspoons fresh thyme, chopped (or ¾ teaspoon dried)
- 1 teaspoon seasoned salt, divided
- Freshly ground black pepper, to taste
- 12–14 ounces fully cooked sausage, sliced ½ inch
- 1 small red bell pepper, chopped (1½–2 inch pieces)
- 1 small yellow or green bell pepper, chopped (1½–2 inch pieces)
- ¼ pound fresh green beans, trimmed and cut into thirds (1½–2 inch pieces)
- 1 small yellow onion, halved and cut into chunks
- Fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 400 degrees F.
- Toss the potatoes with 1 tablespoon olive oil, rosemary, thyme, ½ teaspoon seasoned salt, and pepper. Spread on a rimmed baking sheet and roast 20 minutes, stirring once after 10 minutes.
- While the potatoes roast, toss the sausage, bell peppers, green beans, and onion with the remaining 1 tablespoon olive oil, ½ teaspoon seasoned salt, and pepper.
- Increase oven temperature to 425 degrees F. Add the sausage and vegetables to the potatoes and spread into an even layer. Roast 25–30 more minutes, tossing every 10 minutes, until everything is browned and tender.
- Remove from the oven, garnish with parsley, and serve.
Notes
Nutrition
Nutrition information is an estimate based on generic ingredients and may vary depending on specific products used.
If you try the recipe, please rate and comment!
This post was originally published on May 20, 2014, and updated with new text and images.