Sausages with Oven-Roasted Potatoes and Peppers

Few meals deliver comfort and ease quite like roasted sausages with potatoes and peppers. Hearty, rustic, and wonderfully low-effort, this one-pan classic transforms simple ingredients into a deeply satisfying dish. It’s ideal for busy weeknights, make-ahead meals, or relaxed gatherings where good food matters more than complexity.

Oven-Roasted Sausages with Potatoes and Peppers

Ingredients

Ingredient	Notes
Sausages	Pork, chicken, turkey, or plant-based all work. Italian-style adds extra herbs and spice; smoked or mild are equally delicious.
Potatoes	Baby, Yukon Gold, or red potatoes; cut evenly for crisp edges and tender centers.
Bell peppers	Red, yellow, or orange for sweetness; green adds a mild bitterness.
Onions (optional)	Brings extra depth and natural sweetness.
Olive oil	Essential for browning and preventing sticking.
Seasonings	Salt, black pepper, garlic, rosemary, thyme, or oregano.

Preparation

1. Prepare the Vegetables
Wash and dry everything well. Cut potatoes into evenly sized pieces, slice peppers into strips, and cut onions thick enough to hold their shape while roasting.

2. Prep the Sausages
Leave sausages whole to keep them juicy, or slice into large chunks if you prefer more browned surfaces.

3. Toss and Arrange
Combine sausages, potatoes, peppers, and onions with olive oil and seasonings. Spread everything out in a single layer on a large baking sheet.

4. Roast
Preheat the oven to moderately high heat. Roast uncovered, turning once halfway through, making sure the pan isn’t overcrowded so the ingredients roast rather than steam.

As the dish cooks, the sausages brown and stay juicy, the potatoes absorb the savory drippings and turn golden, and the peppers soften and caramelize, releasing their natural sweetness.

The dish is ready when the sausages are fully cooked, the potatoes are tender with crisp edges, and the peppers show light char. Often, the aroma alone lets you know it’s done.

Tips for Best Results

• Use a large pan: Space equals better browning.
• Don’t skimp on oil: It boosts flavor and texture.
• Finish fresh: A final sprinkle of herbs, salt, or pepper brings everything to life.