Sausage, Pepper, and Potato Sheet Pan Bake

• 1 lb breakfast sausage
• 4 medium potatoes, diced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/4 cup shredded Parmesan cheese (optional)

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, toss potatoes, peppers, olive oil, paprika, garlic powder, thyme, salt, and pepper until evenly coated.
3. 3 Spread the mixture in a single layer on a large sheet pan.
4. 4 Use your hands to crumble the sausage over the vegetables.
5. 5 Roast in the preheated oven for 45 minutes, stirring halfway through.
6. 6 If using, sprinkle with Parmesan cheese during the last 5 minutes of cooking.
7. 7 Remove from oven and let rest for 5 minutes before serving.

Equipment

• Sheet pan
• Baking sheet

Variations

• Add crumbled feta cheese for extra tang.
• Toss in some cherry tomatoes for added sweetness.

Substitutions

• Use Italian sausage for a different flavor profile.
• Substitute sweet potatoes for regular potatoes for a touch of sweetness.

Pairings

• Garlic bread
• Steamed broccoli

Nutrition

Tips

• For crispier edges, don't overcrowd the sheet pan.
• Add a squeeze of lemon juice at the end for a fresh kick.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in a preheated 350°F oven until heated through.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with garlic bread for a hearty meal.

FAQ