This is one of those easy sheet pan dinners that will quickly become a family favorite.

It’s great for a Tuesday night and can easily be doubled or tripled to feed a crowd. The combinations of ingredients just work so well together, and it warms you to the core on a cold night.

If traditional sausages tend to be a dietary trigger for acid reflux or GERD, possible substitutions could include a lower-fat sausage made from chicken or turkey, though be careful to check the ingredients for additional triggers such as garlic and onion, which are common in many sausages. If you can tolerate spicy foods, you may substitute with a spicier sausage or add additional spices. 

A handful of sausage options that do not contain garlic or onion:

• Aidells Chicken and Apple Smoked Sausage
• Premio Sweet Italian Sausage
• Premio Sweet Italian Chicken Sausage
• Johnsonville Beddar with Cheddar Smoked Sausage Links

I really like using all colors of bell peppers in this sheet pan meal. Not only do they add color, but they have different vitamins (all high in vitamin C) and get so sweet when roasted. The potatoes get just a little crispy when cooked with the sausage. If you want to stretch this meal to feed more people, or simply to clean out the vegetable drawer, you can add all sorts of vegetables. I’ve added carrots, broccoli, and cauliflower and it is delicious each time. 

Root vegetables like beets, parsnips, and sweet potatoes also taste great with this recipe! 

If you decide to try sweet potatoes, I would cut them a bit larger, as they have more water than white potatoes and soften quickly at high temperatures.  

This is a favorite dish at our family parties and I hope it is a hit with your family as well!

Sausage and Potato Sheet Pan Dinner

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Servings: 4 Prep: 10 minsCook: 45 minsTotal: 55 mins

Ingredients

4 Sweet Italian Sausage Links

4 Yukon Gold Potatoes, diced into 1” cubes

1 Red Bell Pepper

1 Orange Bell Pepper

1 Yellow Bell Pepper

1.5 Tb olive oil

Salt and Pepper to taste

Instructions

1

Preheat oven to 425 F.

2

Clean and dice potatoes into 1” cubes. You can peel or leave the skin on.

3

Wash and section the bell peppers. Dice into 2” chunks, as they do get very tended when roasted.

4

Slice sausage links into 2” chunks.

5

Put everything onto a parchment-lined baking tray, and cover it with olive oil, salt, and pepper. Mix to ensure everything is coated.

6

Put in the oven and roast for 40-45 minutes, stirring after 20.

7

Serve and enjoy!

Nutrition Facts

Per serving

Calories
296

Fat
12.4g

Carbs
31.6g

Protein
17.1g

Fiber
2.7g

Sodium
489.9mg

Sugars
3.5g

Sat. Fat
3.5g

Notes

1 serving is 2 cups