Sheet Pan Sausage, Peppers, Onions and Potatoes in the Oven

4.08 from 28 votes

Sheet Pan Sausage, Peppers, Onions and Potatoes in the Oven

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.

Prep Time15

Cook Time45

Total Time1

Course: Dinner

Cuisine: American

Keyword: oven roasted sausage and peppers, roasted sausage, peppers and onions, sheetpan sausage and peppers

Servings:

Author: Martha McKinnon | Simple Nourished Living

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 SmartPoints (Green plan)

9 SmartPoints (Blue plan)

5 SmartPoints (Purple plan)

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