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5 from 6 votes

One-Pan Sausage, Pepper, Onion and Potato Bake

This One-Pan Sausage, Pepper, Onion and Potato Bake is so easy yet so incredibly delicious, and it's perfect for a busy weeknight dinner!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Servings: 4
Estimated Calories: 520
Author: Michelle

Ingredients

  • 1 pound sweet (mild) Italian sausage links, cut into 2-inch pieces
  • 2 large bell peppers (any color), seeded and chopped into 1-inch pieces (about 2 cups total)
  • ½ large red onion, peeled and chopped into 1-inch pieces (about 2 cups total)
  • 1 pound russet potatoes, chopped into 1-inch pieces (I scrub them well and leave the skins on, but you can peel them if you want)
  • 2 tablespoons olive oil
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • salt and pepper, to taste

Instructions

  • Preheat the oven to 425°F.
  • Place the sausage, peppers, onions, and potatoes in a 13x9-inch metal roasting pan, cake pan, or glass baking dish (not a sheet pan).
  • Add the olive oil, Italian seasoning, garlic powder, salt, and pepper; stir to coat the sausage and vegetables with the oil and seasonings.
  • Bake for 50 to 60 minutes or until the potatoes are tender and the sausage is cooked through (minimum internal temperature of 160°F), stirring once about halfway through the cooking time to ensure everything cooks evenly, and turning the sausage pieces over so they get golden brown on both sides.
  • Taste and adjust seasoning if needed. Serve immediately.

Recipe Notes

  • If you like things spicy, you can use hot Italian sausage instead of sweet/mild sausage.
  • I use red onions for the color, but you can use yellow onions too.
  • Russets are my go-to potatoes, but Yukon gold or any potatoes can be used.
  • I'm not looking for the vegetables to get browned or crispy in this recipe, like you might normally expect from roasting (which is why I use a roasting pan rather than a sheet pan; I think a sheet pan can tend to brown and dry everything out a bit too much).
  • After cooking, there might be some juice in the bottom of the pan from the veggies and sausage releasing some liquid as they roasted. You can pour some of this over each serving, if you'd like, or you can just use a slotted spoon when serving to leave the juice behind in the pan.
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