Hearty and wholesome roasted sausage and potatoes is a one-pan weeknight wonder.
This sausage and potatoes recipe has slices of smoked sausage, potatoes, and vegetables roasted together on one pan—so easy!
- Difficulty: Chop, mix, and bake. It’s an easy one-pan meal with minimal cleanup-perfect for busy weeknights.
- Technique: Start by roasting the potatoes first since they take the longest.
- Swaps: With customizable ingredients, you can swap veggies or sausage to suit your taste.
- Time Saving Tip: Check the produce area for chopped veggies to save on prep.
Ingredient Tips
- Sausage: Smoked sausage, kielbasa, or Italian sausage works great! If using uncooked sausage, add it with the potatoes in Step 3.
- Potatoes: Thin-skinned potatoes such as red, Yukon gold, or baby potatoes are my preference, but any variety of potatoes can be used. There is no need to peel thinner-skinned potatoes.
- Vegetables: I use bell peppers, zucchini, and onion however, this recipe is versatile. Mushrooms or green beans are other great additions.
- Seasoning: This basic Italian seasoning adds lots of savory flavor to every bite.
Variations
- Sweet potatoes can be used instead of white potatoes or a combination of both.
- If you’re in a rush, swap the homemade sauce for Italian dressing or balsamic dressing.
How to Make Sausage and Potatoes
- Whisk dressing ingredients in a small bowl.
- Toss potatoes with a little dressing and bake (full recipe below).
- Toss the remaining ingredients with dressing and add to the sheet pan.
- Mix well and roast until veggies are tender.
Leftovers?
Keep leftover sausage and potatoes in a covered container in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave.
Freeze portions in zippered bags for up to 4 months and cook from frozen in a hearty soup.
Quick u0026 Easy Sheet Pan Dinners
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Roasted Sausage and Potatoes
With sausage, potatoes, & veggies in a tangy dressing, this sheet pan dinner is a tasty weeknight dinner.
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Preheat oven to 425°F.
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Combine the dressing ingredients in a small bowl.
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Toss potatoes with 1 tablespoon of the dressing mix.
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Bake 20 minutes. Meanwhile, toss remaining ingredients with the remaining dressing.
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Add to the pan and mix well. Increase heat to 450°F and roast an additional 15 to 20 or until vegetables are tender. Broil for 2 minutes or until golden.
For best results, make sure vegetables and sausage are cut to about the same size so they roast at the same rate.
Serving: 2cups | Calories: 511 | Carbohydrates: 26g | Protein: 17g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Cholesterol: 81mg | Sodium: 1272mg | Potassium: 851mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1022IU | Vitamin C: 66mg | Calcium: 37mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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