Ingredients
Main Sheet Pan
- 1 1/4 lb baby Yukon Gold potatoes, halved, halved
- 1 lb Italian sausage links, mild or hot
- 2 bell peppers, sliced into thick strips
- 1 medium red onion, cut into wedges
- 3 tbsp extra-virgin olive oil
- 3 garlic cloves, minced
- 1 1/2 tsp Italian seasoning
- 1 tsp smoked paprika
- 3/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Lemon-Parsley Finish
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest, finely grated
- 2 tbsp fresh parsley, finely chopped
- 1 small garlic clove, finely grated
- pinch kosher salt
Optional for Serving
- grated Parmesan, for serving (optional)
- crushed red pepper flakes, for serving (optional)
- crusty bread, warm, for serving (optional)
Instructions
Preheat oven to 425°F (220°C). Use a large rimmed sheet pan.
Place the halved potatoes on the sheet pan. Add 2 tbsp olive oil, half the kosher salt, half the black pepper, 1/2 tsp smoked paprika, and 1 tsp Italian seasoning. Toss thoroughly. Arrange potatoes cut-side down. Roast for 15 minutes before adding the remaining ingredients. This head start is important so the potatoes become crisp instead of undercooked.
15 minWhile the potatoes roast, combine the sliced bell peppers and red onion in a bowl. Add the remaining 1 tbsp olive oil, minced garlic, remaining Italian seasoning, remaining smoked paprika, remaining salt, and remaining black pepper. Toss until evenly coated.
Remove the sheet pan from the oven. Turn and stir the potatoes. Add the sausage links, seasoned bell peppers, and red onion. Arrange everything in a single layer with some space between pieces. Do not pile vegetables over the sausage.
Return the sheet pan to the oven. Roast for approximately 20–25 minutes. Turn the sausage once during cooking if needed for even browning. The vegetables should become tender, lightly caramelized, and browned around the edges. The potatoes should be crisp outside and tender inside.
25 minCook sausage until fully done. If using raw pork or beef Italian sausage, cook to at least 160°F internal temperature. If using chicken or turkey sausage, cook to at least 165°F. Do not rely only on surface browning to determine doneness.
While the sheet pan cooks, whisk together the olive oil, lemon juice, lemon zest, parsley, grated garlic, and a pinch of salt. Taste and adjust acidity or salt as needed.
Remove the sheet pan from the oven. Let the sausage rest for approximately 3–5 minutes. Drizzle the lemon-parsley mixture over the vegetables and potatoes. Slice the sausage into large pieces if desired.
4 minDivide among four plates. Optional finishes: grated Parmesan, crushed red pepper flakes, and crusty bread. Serve hot.
