A flavorful sheet pan meal loaded with sausages, bell peppers, onions, and crispy baby potatoes.
# Components:
→ Meats
01 - 4 mild or spicy Italian sausages, approximately 14 oz total
→ Vegetables
02 - 1 lb baby potatoes, halved
03 - 2 bell peppers (red, yellow, or orange), sliced into strips
04 - 1 large red onion, cut into wedges
05 - 2 cloves garlic, minced
→ Seasonings
06 - 3 tablespoons olive oil
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried thyme
09 - ½ teaspoon smoked paprika
10 - ¾ teaspoon salt, adjust to taste
11 - ½ teaspoon freshly ground black pepper
12 - Pinch of red pepper flakes, optional
→ Garnish
13 - 2 tablespoons freshly chopped parsley
14 - Lemon wedges for serving
# Method:
01 - Set oven temperature to 425°F (220°C).
02 - In a large bowl, combine halved potatoes, sliced bell peppers, red onion wedges, minced garlic, olive oil, oregano, thyme, smoked paprika, salt, black pepper, and red pepper flakes; toss to coat evenly.
03 - Spread the seasoned vegetables in an even layer on a large rimmed baking sheet and nestle sausages amid the vegetables.
04 - Place the baking sheet in the oven and roast for 35 minutes, flipping sausages and stirring vegetables halfway through, until potatoes are golden and tender and sausages reach an internal temperature of 160°F (71°C).
05 - Remove from oven and let rest for 5 minutes before serving.
06 - Sprinkle with chopped parsley and serve with lemon wedges if desired.
