This Sheet Pan Sausage, Peppers & Potatoes is one of those glorious, no-brainer dinners that checks all the boxes: bold Mediterranean flavor, minimal effort, and basically no dishes. It’s cozy, crispy, and wildly satisfying. Perfect for busy weeknights, low-energy Sundays, or anytime you want something nourishing with zero kitchen drama.
Inspired by sausage classics from across the region—Italian salsiccia e peperoni, Spanish chorizo con patatas, and Greek spetsofai—this version lightens things up with lean chicken sausage, colorful veggies, and a punchy herb and olive oil drizzle.
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Why You’ll Love This Recipe
Everything on one pan – Toss it together, slide it in the oven, and forget about it. The sheet pan does the heavy lifting while you scroll, sip, or decompress.
Big, bold Mediterranean flavor – An easy olive oil + spice drizzle brings all the warm, herby, cozy vibes without needing a spice cabinet overhaul.
Totally customizable – Use whatever sausage or veggies you’ve got. This recipe is like that chill friend who’s always down for anything.
Meal prep hero – Makes leftovers you’ll actually want to eat. The flavors deepen, and the roasted edges stay crisp. Win-win.
Sheet-Pan Sausage, Peppers & Potatoes
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Ingredient Notes & Tips
Chicken sausage – A leaner alternative to pork sausage that still delivers bold, juicy flavor. Garlic herb or sun-dried tomato varieties add Mediterranean depth.
Baby potatoes – Roast up beautifully with crispy edges and creamy centers. Leaving the skins on adds fiber and rustic texture.
Bell peppers: – Sweet and colorful, they caramelize in the oven and pack a punch of vitamin C.
Red onion– Adds a mellow sharpness that roasts into a sweet, jammy finish.
Herby Mediterranean Drizzle
Olive oil mixed with garlic powder, onion powder, smoked paprika, oregano, basil, and a touch of Aleppo pepper or chili flakes – This herby, spiced blend adds warmth, color, and bold Mediterranean flavor that ties everything together.
Sausage, Peppers, Potatoes Instructions
Full recipe and instructions in the recipe card at the end of post
Step 1: Halve and boil baby potatoes in salted water for 8–10 minutes until just fork-tender. Drain and pat dry.
Step 2: While potatoes boil, place a sheet pan with 2 tablespoon olive oil in the oven and preheat to 425°F.
Step 3: Slice the sausage, bell peppers, and red onion. Add everything to a large bowl with garlic cloves.
Step 4: Whisk together olive oil, spices, and herbs in a small bowl until emulsified.
Step 5: Drizzle sauce over potatoes, sausage, and veg. Add in some cherry tomatoes whole. Toss well until glossy and evenly coated.
Step 6: Spread everything on the hot sheet pan and roast for 20–25 minutes until golden and crisp around the edges.
Substitutions & Variations
Sausage: Swap in spicy Italian, turkey sausage, or even merguez for a North African twist.
Veggies: Add zucchini, cherry tomatoes, or thin-sliced carrots.
Potatoes: Use Yukon golds or red potatoes cut into chunks if you don’t have baby potatoes.
Extra protein: Add drained canned chickpeas to the pan before roasting!
FAQ
It’s worth it. Parboiling ensures creamy insides and crispy outsides. Skipping it means longer roast time and potentially uneven texture.
Yes — just cut into chunks and make sure it’s fully cooked before serving.
Honestly you can serve it as it or you can put it on a hoagie roll like the traditional Italian American way!
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⭐️ Recipe
Sheet-Pan Sausage, Peppers & Potatoes
Ingredients
- 24 oz chicken sausage precooked; garlic herb or sun-dried tomato work great
- ¾ lb baby potatoes halved
- 3 bell peppers red, yellow, orange sliced
- 1 red onion cut into wedges
- 1 tablespoon olive oil for the pan
Herby Olive Oil Drizzle
- 3 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon salt or salt to taste
- ¼ teaspoon black pepper
- Optional: ½ teaspoon Aleppo pepper or chili flakes for a little kick
Instructions
Parboil the potatoes
- Bring a large pot of salted water to a boil. Add halved baby potatoes and cook for 8–10 minutes, until just fork-tender. Drain well and pat dry.¾ lb baby potatoes
Preheat the sheet pan
- While the potatoes are boiling, place a large sheet pan in the oven and preheat to 425°F. Add 2 tablespoons of olive oil to the pan so it heats up with the oven.1 tablespoon olive oil
Prep the veggies and sausage
- Slice the bell peppers and red onion. Cut the precooked chicken sausage into 1-inch pieces.24 oz chicken sausage, 3 bell peppers, 1 red onion
Make the Mediterranean drizzle
- In a small bowl, whisk together the olive oil, garlic powder, onion powder, smoked paprika, oregano, basil, and Aleppo pepper or chili flakes (if using).3 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon smoked paprika, 1 teaspoon dried oregano, ½ teaspoon dried basil, ½ teaspoon salt, ¼ teaspoon black pepper, Optional: ½ teaspoon Aleppo pepper or chili flakes for a little kick
Toss everything together
- In a large mixing bowl, combine the potatoes, sliced sausage, bell peppers, onion, and garlic. Pour the spice mixture over and toss until everything is evenly coated.
Roast
- Carefully remove the hot sheet pan from the oven and spread the mixture evenly across it. Roast for 20–25 minutes, tossing once halfway through, until the veggies are tender and edges are caramelized.
Finish and serve
- sprinkle with chopped parsley and feta )optional) before serving. Enjoy hot, straight from the pan!
Video
Notes
Storage & Reheating
- To store: Keep leftovers in an airtight container in the fridge for up to 4 days.
- To reheat: Re-crisp in a 400°F oven or skillet for 10 minutes. Microwave works in a pinch, but you’ll lose some of the crispiness.
John H. says
I love this dish!! It's so simple and comes together so quickly. I just chopped everything up and that's all it took!