Sheet-Pan Italian Sausage, Peppers & Potatoes

• 50 min total
• 15 min hands-on
• Serves 4
• 710 kcal
• 28 g protein

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Ingredients

• 1½ lb baby potatoes, halved, or quartered if large
• 2 tbsp olive oil
• 3 bell peppers, mixed colors, cut into 1-inch strips
• 1 red onion, cut into wedges
• 1 tsp dried oregano
• ½ tsp garlic powder
• 1½ lb Italian sausage, mild or sweet links
• 1 tbsp red wine vinegar
• ¼ bunch parsley, chopped
• salt
• black pepper

Method

1. Heat the oven to 425°F (220°C). Toss the potatoes with 1 tbsp of the oil and ½ tsp salt on a large rimmed baking sheet, spread them cut-side down and roast 15 minutes.
2. Meanwhile, toss the bell peppers and onion with the remaining oil, the oregano, garlic powder, ½ tsp salt and a few grinds of pepper.
3. Add the peppers and onion to the pan, stir everything together and nestle the sausages on top. Roast 25–30 minutes, turning the sausages halfway, until they’re browned and reach 160°F (71°C) inside and the peppers are soft and charred at the edges.
4. Drizzle with the vinegar, scatter with the parsley and serve straight from the pan.

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