This recipe was born out of pure curiosity, and some laziness. Sausage and peppers was always a dish I made for my family, but usually it involved me frying peppers and onions, searing sausage links, and tons of splattering oil. Even though we really enjoyed eating this dish for meals, I dreaded making it. It required lots of standing at the stove babysitting a frying pan, and it made a mess. So lots of cooking time, and lots of clean up time. No thanks.
One day I decided to try and replicate the recipe by roasting it all, and voila! This recipe was born.
I honestly couldn’t believe how well this came out from the oven the first time I made it. Using a high temperature oven gives the sausage and veggies a nice golden color and crisp to them, similar to how searing them on the stove top would. The oven cooks the peppers and onions down until they are slightly caramelized, and they give off some natural sweetness.
Over time, I started adding some baby potatoes to it, so that we had a built-in side dish. Dinner on one sheet pan? Done.
Versatility and adaptability of this recipe
What I love most about this recipe is how versatile it is; my husband won’t touch chicken sausage. I, on the other hand, love it as a healthy option. So when I make this recipe, I make chicken sausage for myself, and pork sausage for him. I cook them on the same sheet pan at the same time, and it works out perfectly. It’s a crowd-pleaser.
The best part of this recipe is that you can tailor it to serve 1 person or 12. Just increase your number of sausage links and vegetables, but there’s no exact science here.
Tailor this recipe to suit your needs: want to go low-carb? Omit the potatoes.
And as for serving this? The options are endless. This is another area where this recipe is super versatile; my husband can make a sandwich with his portion on some crusty Italian bread, and I typically serve mine over mixed greens with some balsamic glaze drizzled on top. Sometimes I opt for the bread, too.
This dish also makes excellent leftovers; it reheats really well by just popping it in the microwave.
What you’ll need to make sheet pan sausage, peppers, onions and potatoes
The ingredient list is really quite short; here’s all you’ll need:
- Premio Chicken Sausage links (or sausage of choice)
- click here for the store locator
- the calories and WW points calculated below are based off of this brand
- olive oil spray
- baby potatoes (you can omit this part if you’d like)
- bell peppers
- medium onions
- kosher salt
- black pepper
- dried oregano
- garlic powder
- dried bay leaves
You might be wondering…
Why Premio Chicken Sausage?
After lots of trial and error, I found that this brand of chicken sausage tastes the most similar to original pork sausage in texture and flavor. This particular brand is 130 calories or 3 WW points per link. Even though there are lower calorie and lower point options out there, they don’t compare to traditional sausage. I also really like that they are sold raw. This allows me to control the cooking myself; most chicken sausage links are sold cooked. But again, it’s totally up to you which brand you choose for this recipe!
Can I use precooked sausage links?
You absolutely can use precooked sausage for this recipe. My word of advice would be to cook the peppers, onions and potatoes for a solid 30 minutes before adding the cooked sausage links on top. Since they just need to get some color on top, they don’t need to be in the oven for the full 45 minutes.
How to make sheet pan sausage, peppers, onions and potatoes
First, start by preheating your oven to 400F, and grab a sheet pan. Spray it generously with olive oil spray.
In the time it takes for your oven to preheat, prep the other ingredients. Which is as simple as: thinly slicing the peppers and onions.
Arrange the sliced peppers and onions on the sprayed baking sheet. Then add the baby potatoes, kosher salt, pepper, garlic powder, oregano, and bay leaves. Add another spray of olive oil, and toss everything.
Lastly, arrange your sausage links on top of the vegetables.
Pop the sheet pan in the oven, and set your timer for 20 minutes. After 20 minutes, remove the pan from the oven, toss the vegetables using tongs, and flip the sausages. Return the sheet pan to the oven for the remaining 25 minutes.
Sheet Pan Sausage, Peppers, Onions and Potatoes
- sheet pan
- 10 links chicken sausage I use Premio brand
- olive oil spray
- 3 red bell peppers
- 3 medium onions
- 1 lb baby potatoes
- 2 bay leaves dried
- 1/2 tsp kosher salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- Preheat oven to 400F.
- Spray a sheet pan with olive oil spray.
- Thinly slice the peppers and onions.
- Arrange the peppers, onions and potatoes on the sheet pan. Add the salt, pepper, oregano, garlic powder, and bay leaves.
- Add another spray of olive oil and toss.
- Top with the chicken sausage links.
- Roast for 20 minutes. After 20 minutes, toss the vegetables using tongs, and flip the sausages.
- Smash the baby potatoes with a potato masher, if desired.
- Return the pan to the oven. Cook for another 25 minutes.
- The vegetables should be cooked down, the potatoes should be golden and crispy, and the sausages should be browned and cooked through.
- Note: remove bay leaves before serving.
- 2 links of sausage
- 1/2 cup cooked potatoes
- 1/2 cup cooked peppers and onions
- 9 points (blue and green plans)
- 7 points (purple plan)