Crispy Italian Sausage and Potato Sheet Pan Dinner

• 1 lb Italian sausage links
• 2 lbs baby potatoes, halved
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste
• 1 medium onion, sliced
• 1 red bell pepper, sliced
• Fresh parsley, chopped for garnish

Steps

1. 1 Preheat oven to 425°F.
2. 2 Toss potatoes, onion, and bell pepper with 2 tablespoons olive oil, oregano, thyme, garlic powder, paprika, salt, and pepper.
3. 3 Spread vegetables in a single layer on a large sheet pan.
4. 4 Arrange sausage links on top of the vegetables.
5. 5 Drizzle sausages with remaining 1 tablespoon olive oil.
6. 6 Roast in the oven for 40 minutes, flipping sausages halfway through.
7. 7 Remove from oven and let rest for 5 minutes.
8. 8 Garnish with fresh parsley before serving.

Equipment

• Sheet pan
• Baking sheet

Variations

• Add broccoli florets or cherry tomatoes to the sheet pan for extra veggies.

Substitutions

• Substitute Italian sausage with chicken sausage for a lighter option.

Pairings

• Pairs well with roasted Brussels sprouts or a side of garlic bread.

Nutrition

Tips

• For extra crispiness, broil for 1-2 minutes at the end, watching closely to avoid burning.
• Use sweet potatoes for a touch of natural sweetness.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven to maintain crispiness.

Freezing: Freeze cooked sausages and potatoes separately for up to 3 months. Thaw overnight in the fridge and reheat in the oven.

Serving Suggestions

• Serve with a simple green salad and crusty bread for a complete meal.

FAQ