Sheet Pan Sausage, Peppers and Potatoes
This easy dinner recipe of sausage, peppers, onions and potatoes in the oven was one of my favorite when growing up. I still love it.
Servings: 4
Equipment
Ingredients
- 1 pound Italian turkey sausage, hot, sweet, or mixed, each cut crosswise into 3 chunks
- 2 large baking potatoes, peeled and each cut into 8 pieces
- 2 large bell peppers, seeded and cut into 1-inch strips
- 2 medium onions, each cut into 8 wedges
- 2 garlic cloves, minced (optional)
- 1 tablespoon olive oil
- 2 teaspoons dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 450F degrees. For easy cleanup line a large roasting pan (large enough to comfortably fit all the ingredients in a single layer) with aluminum foil. (I like to use a half sheet pan.)
- Place the sausage, potatoes, peppers, onions and garlic (if using) in the pan.
- Drizzle the olive oil over the ingredients. Season with the oregano, salt and pepper. Toss to coat everything with the oil and seasonings.
- Roast in the oven until the potatoes are tender and the sausage is browned, 45 to 60 minutes, stirring the mixture every 20 minutes or so.
Notes
Serving size: 1/4th recipe
WW Points: 5
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 9 PointsPlus (Old plan) Variation with Chicken and Tomatoes: Add 1 chicken (2-1/2 to 3-1/2 pounds), cut into 12 to 14 pieces and 6 canned imported Italian plum tomatoes, hand crushed with the juice, to the pan with the sausage, potatoes, peppers, onions and garlic. Roast for about 1 hour. The dish is done when the potatoes are tender and the chicken easily pulls away from the bone. This version will serve 4 to 6.
(Must be logged into WW on a smartphone or tablet.) 9 PointsPlus (Old plan) Variation with Chicken and Tomatoes: Add 1 chicken (2-1/2 to 3-1/2 pounds), cut into 12 to 14 pieces and 6 canned imported Italian plum tomatoes, hand crushed with the juice, to the pan with the sausage, potatoes, peppers, onions and garlic. Roast for about 1 hour. The dish is done when the potatoes are tender and the chicken easily pulls away from the bone. This version will serve 4 to 6.
Nutrition
Serving: 1/4th recipe | Calories: 338kcal | Carbohydrates: 29.8g | Protein: 23.6g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 60mg | Sodium: 962mg | Potassium: 1155mg | Fiber: 5.6g | Sugar: 11g | Vitamin A: 2296IU | Vitamin C: 155mg | Calcium: 85mg | Iron: 13mg