The Best sausage potatoes peppers and onions recipe
I’m so excited to share this sausage potatoes peppers and onions recipe with you all. This dish is a staple in our household, and I’m not sure where I’d be without it.
It’s a simple yet flavorful meal that’s perfect for a weeknight dinner or a special occasion. The combination of juicy sausage, tender potatoes, crunchy peppers, and caramelized onions is just magic.
I love how this recipe comes together in one pan, making it a breeze to cook and clean up after. My family devours it every time I make it, and I’m sure your loved ones will do the same!
One of the best things about this recipe is that it’s incredibly versatile – you can adjust the ingredients to suit your tastes, and it’s also easily scalable for larger gatherings. I’ve made this recipe for everything from casual family dinners to holiday feasts, and it’s always been a hit.
Plus, it’s packed with nutritious ingredients like protein-rich sausage, complex carbs from the potatoes, and plenty of vitamins from the bell peppers. Whether you’re looking for a comforting meal or a crowd-pleaser for your next potluck, this sausage potatoes peppers and onions recipe is an absolute winner.
So go ahead and give it a try – I promise you won’t be disappointed!
Sausage, Potatoes, Peppers, and Onions
4.6 from 1291 votes
A hearty one-pan meal featuring juicy sausages, crispy potatoes, and sweet bell peppers and onions. Everything roasts together in the oven for a simple and satisfying dinner.
1 1/2 pounds Yukon Gold potatoes, cut into 1-inch chunks
2 bell peppers (any color), seeded and cut into 1-inch pieces
1 large yellow onion, cut into 1-inch wedges
3 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley (for garnish)
👨🍳Directions
1Preheat your oven to 425°F.
2Place a large baking sheet in the oven while it preheats to ensure a hot surface for even browning.
3In a large bowl, combine the potato chunks, bell pepper pieces, and onion wedges.
4Drizzle with 2 tablespoons of olive oil, then sprinkle with oregano, garlic powder, salt, and black pepper.
5Toss until all vegetables are evenly coated.
6Carefully remove the hot baking sheet from the oven.
7Spread the seasoned vegetables in a single layer on the sheet.
8Arrange the sausage links on top of the vegetables, spacing them evenly.
9Drizzle the sausages with the remaining 1 tablespoon of olive oil.
10Roast for 25 minutes, then remove the pan from the oven.
11Using tongs, turn the sausages over and stir the vegetables to promote even cooking.
12Return to the oven and continue roasting for another 10 to 15 minutes, until the sausages are browned and cooked through (internal temperature of 160°F) and the potatoes are tender and golden on the edges.
13Remove from the oven and let rest for 5 minutes.
14Garnish with chopped fresh parsley before serving directly from the baking sheet or transferring to a platter.
For extra crispiness, parboil the potato chunks for 5 minutes before roasting. You can also use chicken or turkey sausage for a lighter option.
Watch Video Of How Sausage, Potatoes, Peppers, and Onions Works
This sausage potatoes peppers and onions recipe has become a staple in our household over the years – we just can’t get enough of its hearty flavors! Not only is it deliciously easy to make (even on busy weeknights), but it’s also packed with nutritious ingredients that are perfect for fueling active families like mine.
Plus, who doesn’t love having leftovers for lunch or dinner the next day? The best part?
This recipe freezes beautifully – simply portion out individual servings into freezer-safe containers or zip-top bags after cooking (and don’t forget those reusable containers!) , label them with the date and contents (if necessary), and stash them away for up to 3 months.
When you’re ready for another delicious meal, simply thaw overnight in the fridge or reheat gently over low heat until hot through.
❓ Frequently Asked Questions About Sausage, Potatoes, Peppers, and Onions
Q: What type of sausage should I use?
A: For this recipe, I recommend using sweet Italian sausage or Chorizo – they add a depth of flavor that’s hard to resist. If you prefer milder flavors, you can also use regular pork sausage or even breakfast sausage if you like. Just be sure to cook the sausage until it’s nice and browned before adding the other ingredients.
Q: Can I use different types of potatoes?
A: Absolutely! You can use any variety of potato you like – Russet, Yukon Gold, or even Red Bliss work beautifully in this recipe. Just peel and chop them up into bite-sized pieces before adding them to the pan.
Q: How long does this recipe take to make?
A: Don’t worry – this recipe is quicker than you think! With some prep work done ahead of time (like chopping those veggies), you can have this dish on the table in about 30-40 minutes.
Q: Can I store leftovers in the fridge?
A: Yes, but do keep in mind that cooked sausage doesn’t reheat as well as raw meat. If you’re planning to reheat leftovers for lunch the next day, it’s best to store them in an airtight container in the fridge overnight and then reheat them gently over low heat.
Q: What about reheating after freezing?
A: When reheating frozen leftovers from this recipe, be sure to check their internal temperature first before serving – just make sure they’re heated through until they’re nice and hot.
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