Sheet Pan Sausage and Potatoes

Sheet Pan Sausage and Potatoes - Food & Nutrition Magazine - Stone Soup
Photo by Julie Andrews

This sheet pan meal with loads of sausage, potatoes and veggies has become my go-to when I am busy and don’t have the time or energy to spend making dinner. It is insanely delicious, but at the same time, the prep is quick and minimal, and the oven does most of the work — in just 30 minutes! At this point, I’m not sure how you could say no. Sheet Pan Sausage and Potatoes -

If you’re not familiar with the term “sheet pan meals,” it basically means you roast a protein, starch and veggies on a baking sheet with oil and seasonings, which makes it a one “pot” dinner that is ready in no time. People really love sheet pan meals because of the minimal prep, relatively quick cooking time and minimal clean up.

How to customize your sheet pan meal

Protein Suggestions: Smoked sausage, chicken breast or thighs, turkey breast, cubed ham, steak, salmon, shrimp, scallops, tofu, tempeh, seitan, chopped up veggie burgers, and the list goes on! You will need to alter the cooking time based on the protein you’re cooking. For instance, shrimp cooks a lot faster than chicken breast. If you are pairing a quick-cooking protein with a starch that takes longer to cook (such as potatoes), I’d suggest cooking the starch some first, then adding the shrimp to the pan to finish it off.

Starch Suggestions: Potatoes (red, Yukon, russet – you name it!), sweet potatoes, winter squash (acorn, butternut, delicata, etc), parsnips and more! These veggies take a bit longer to cook than many non-starchy vegetables, so I recommend cutting them in small enough pieces that they are fully cooked in ~30 minutes.

Vegetable Suggestions: Yes, potatoes, winter squash and parsnips are vegetables, but they’re starchy so I toss them in a different category. For non-starchy vegetables, the list is seriously endless. You can go with bell peppers, broccoli, cauliflower, zucchini, summer squash, mushrooms, Brussels sprouts, eggplant, beets, turnips and whatever else you might be in the mood for.

Seasoning Suggestions: I have a cabinet full of dried herbs and spices, so I like to play around with the flavors of my sheet pan meals. If I’m in the mood for something Mediterranean or Italian, I’ll go for oregano, basil, rosemary or thyme; if I’m in the mood for something Indian-inspired, I’ll use curry, coriander, cardamom, cumin and turmeric; if I want something Latin or Mexican-inspired, I’ll grab the chili powder, cumin, smoked paprika and something with heat (cayenne, crushed red pepper flakes) and go with that. It all depends on the flavors I’m in the mood for and what main ingredients I’m using.

Oil Suggestions: Don’t forget to use a few tablespoons of oil! This helps your proteins, starches and veggies stay moist, get crispy on the edges, provides flavor and helps the herbs and spices adhere. Plus it helps you absorb the vitamins in those fabulous proteins, starches and veggies. I like to use olive oil with most of my ingredients, but if you’re not looking for that classic olive flavor, go for something like avocado oil instead.

Sheet Pan Sausage and Potatoes

Serves 4


  • 12 ounces smoked sausage, sliced into rounds
  • 1 ½ pounds baby red or Yukon potatoes, cubed
  • 2 bell peppers, cored, seeded and sliced
  • 2 tablespoons olive oil
  • 1 ½ tablespoons Italian seasoning
  • 1 teaspoon coarse salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper flakes


Preheat the oven to 400°F.

Coat a large baking sheet with cooking spray. Arrange the sausage, potatoes and bell peppers on the baking sheet and drizzle with olive oil. Sprinkle with Italian seasoning, salt, black pepper and red pepper flakes. Toss to coat.

Roast 25 to 35 minutes, stirring halfway, or until potatoes are fork tender and sausage, potatoes and bell peppers and lightly browned and cooked all the way through. Serve.

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Julie Andrews
Julie Andrews, MS, RDN, CD is a food and nutrition consultant, registered dietitian, chef, food photographer, culinary media expert and food writer. She is the creator and owner of The Healthy Epicurean where she create recipes, food photos and food videos for clients and brands. She also leads workshops for culinary skills, food styling and photography and leads cooking classes. Julie is regularly featured on television and in the media, where she showcases simple, wholesome and delicious recipes from her blog.