🧡🎉🥔 EASY Sheet Pan Sausage and Potatoes with just 5 ingredients can be made with the pre-cooked sausage of your choice! This family-friendly sausage dinner is ready in 45 minutes! Hearty comfort food with tons of FLAVOR and the recipe is customizable so you can mix-and-match the veggies and seasonings based on what you have on hand.
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 my favorite 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. Then, 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! Leftovers store and reheat very well so this is a great meal prep recipe, too.
What’s in Sheet Pan Sausage and Potatoes?
This sausage and potato bake calls for five main ingredients:
- Precooked sausage of your choice: You can use any kind of sausage, including chicken, pork sausage, turkey, or beef sausage. Or smoked sausage, 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 caught my eye at the store.
- Veggies: For the veggies, I used two very large Russet potatoes and a jumbo red onion. That’s what was available. You could also incorporate red potatoes, Yukon gold potatoes, yellow onion, red bell peppers, green bell peppers, broccoli, zucchini, carrots, cauliflower, mushrooms, cherry tomatoes, green beans, asparagus, or your favorite vegetables 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.
- Oil: Olive oil is my go to, but avocado oil will also work.
- Seasonings: – 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 any other herbs and spices such as garlic powder, paprika, thyme, oregano, rosemary, or red pepper flakes.
- Garnishes, optional: Fresh herbs, Parmesan cheese, chives, green onions, etc.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Roast Sausage and Potatoes
Making sausage and potatoes in the oven couldn’t be easier!
- Line a baking sheet with foil.
- Add the sausage, potatoes, and onions. Then, evenly drizzle them with olive oil.
- Season with the Italian seasoning, salt, and pepper. Then, stir or toss with your hands to combine and coat evenly.
- Roast until the potatoes are tender and have as much color as desired.
- Garnish and serve! 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 in my sheet pan sausage and veggies recipe.
Recipe FAQs
Ideally, you want to start with fresh veggies for this sheet pan sausage dinner.
Ordinarily, I’d say no to frozen, but I know many of us rely on our freezer stashes. 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.
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.
Sheet Pan Sausage and Potatoes Recipe
Video
Equipment
Ingredients
- 13 ounces precooked sausage, (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 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
- ½ teaspoon freshly grated black pepper, or to taste
- freshly grated Parmesan cheese, optional for garnishing
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Sausage Dinner Recipes:
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Simple and delicious! 5 minute prep then toss it in the oven. What more can you ask for?
Thanks so much Justin! Glad it’s a winner for you!
What a great versatile recipe! We left out any meat, roasted garden veggies galore. Thank you for this recipe!
What a great versatile recipe! We left out any meat, roasted garden veggies galore. Thank you for this recipe!
Thanks for the 5 star review and yes this is such a versatile recipe! Glad you enjoyed it.
great
I made this recipe just as directed. I rated it 5 stars. Only adjustments
was to add zucchini, small as potatoes.
Family loved it.
I made this recipe just as directed. I rated it 5 stars. Only adjustments
was to add zucchini, small as potatoes.
Family loved it.
Thanks for the 5 star review and I am glad your family loved it!
My mom has a version of this (and sometimes she makes it meat-free as a side). She typically uses red potatoes and green beans and adds the parmesan prior to cooking. Definitely trying this out to compare.
Sheet pan recipes with some flexibility are great rightt now! Lots of options with this one and all delicious.! The fresh veggie selection has been pretty good but there weren’t any potatoes a week ago.
No potatoes? I didn’t have carrots a week ago other than pre-sliced carrot sticks in bags. It’s so odd what comes and goes, no rhyme nor reason. Including the whole paper products hoarding mentality. Still none of those in San Diego that I have found.
This looks amazing! Such a great weeknight meal option!
Paige
https://thehappyflammily.com