Sheet Pan Sausage and Potatoes — This EASY sheet pan sausage dinner with just 5 ingredients can be made with your pre-cooked sausage of choice and is ready in 45 minutes!! Hearty comfort food with tons of FLAVOR and the recipe is super customizable!!
Sheet Pan Sausage and Potato Bake
If you’re looking for an easy dinner and a way to mix things up from your usual sheet pan chicken and vegetables, this sausage dinner recipe that’s ready in 45 minutes is just the ticket.
This sheet pan dinner is a great dish for cleaning out your produce drawer and you can mix-and-match based on what your family likes or what you have on hand (or can find in the stores right now).
The roasted sausage and potatoes develop great flavor because they’re seasoned with Italian seasoning, salt and pepper, and the flavor of the roasted red onions perfumes them beautifully.
Lining the pan with foil means cleanup is as easy as throwing away a piece of foil. Love that part!
What’s in Sheet Pan Sausage and Potatoes?
This sausage and potato bake calls for five main ingredients:
- Precooked sausage of your choice
- Red Onion
- Olive Oil
- Italian seasoning
How to Make Roast Sausage and Potatoes
Making sausage and potatoes in the oven couldn’t be easier! Line a baking sheet with foil, then add the sausage, potatoes, onions, evenly drizzle with olive oil, evenly seasoning with the Italian seasoning, salt, pepper, and toss with your hands to combine and coat evenly.
Roast until the potatoes are tender and have as much color as desired.
What Kind of Sausage Should I Use?
You want to use precooked sausage. You can use chicken, pork, turkey, or beef sausage. Or kielbasa or polska kielbasa. Look for something U-shaped rather than links.
I used a store-brand ‘hickory smoked chicken sausage’ because that’s what my grocery store had during this surreal time of life when grocery shopping feels like an episode of Chopped and you literally have to make due with what’s in your basket. Or in this case, whatever your store has available.
What Kind Of Vegetables To Use?
For the veggies, I used two very large Russet potatoes and a jumbo red onion. That’s what was available.
You could also incorporate:
- Bell peppers
- Cherry tomatoes
- Green beans
- Or your favorite veggies
Note: Root vegetables like potatoes and carrots take longer to cook, so you should cut them small. If you’re adding thin veggies like green beans or asparagus, add them in the last 10-15 minutes of cooking so they don’t overcook.
Other Seasoning and Garnishing Ideas
Although I stuck with just Italian seasoning in an effort to keep this super basic and use a seasoning that most likely everyone has in their pantry, you can feel free to add:
- Garlic powder
I garnished with green onions because that’s what I had on hand but fresh or dried parsley would also work well. You could also add a finishing touch of freshly grated Parmesan cheese, like I did here.
Can I Use Frozen Vegetables Instead of Fresh?
Ideally you want to start with fresh veggies for this sheet pan sausage dinner.
And ordinarily I’d say no to frozen, but I know many of us are relying on our freezer stashes right now so you can play that by ear and give it a try — especially if it’s something like chunky frozen broccoli, cauliflower, or potatoes — which I feel would work fairly well.
Can I Use Fresh Sausage Instead of Pre-Cooked?
You probably can, but you’d need to brown it first before adding it to the sheet pan. I haven’t tried it myself though, so I can’t say for certain.
Pin This Recipe
- one 13-ounce precooked sausage or kielbasa (chicken, pork, turkey, or beef sausage or kielbasa; I used hickory smoked chicken sausage), sliced into 1/2-inch rounds
- 2 pounds Russet potatoes (or your favorite potato), diced into 1-inch cubes
- 1 large or extra-large red onion, sliced into thick wedges
- 3 to 4 tablespoons olive oil, or more if desired
- 2 teaspoons Italian seasoning, or to taste
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly grated black pepper, or to taste
- freshly grated Parmesan cheese, optional for garnishing
- Preheat oven to 425F (use Convection if you have it). Line a baking sheet with aluminum foil for easier cleanup if desired.
- Add the sausage, potatoes, onions, evenly drizzle with olive oil, evenly seasoning with the Italian seasoning, salt, pepper, and toss with your hands to combine and coat evenly.
- Bake for about 40 to 45 minutes, or until potatoes are tender and have as much color as desired; toss halfway through baking to ensure even cooking. Start checking at 30 minutes for doneness since all ovens, veggies, etc. vary.
- Optionally sprinkle with Parmesan and serve immediately.
Storage: Dish will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Adapted from Sheet Pan Sausage and Vegetables.
Amount Per Serving: Calories: 764Total Fat: 54gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 99mgSodium: 1857mgCarbohydrates: 46gFiber: 5gSugar: 6gProtein: 23g
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