Dinner / Global
Sheet Pan Sausage and Vegetables
An easy tray-bake dinner with sausage, potatoes, peppers, and onions.
Why this works
A sheet pan does the work here by roasting everything in a single layer until the edges caramelise and the sausage releases its fat into the vegetables. It is the lowest-effort way to get a full dinner with almost no stirring.
The only real rule is cutting things to a similar size so they finish at the same time. When that is right, the potatoes get crisp, the peppers soften, and the onions turn sweet while the sausage browns.
Ingredients
Metric
- 500 g sausages
- 700 g potatoes, cubed
- 2 peppers, sliced
- 1 red onion, sliced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp paprika
- Salt and black pepper
US
- 1.1 lb sausages
- 1.5 lb potatoes, cubed
- 2 peppers, sliced
- 1 red onion, sliced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp paprika
- Salt and black pepper
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Method
- Heat the oven to 220°C / 425°F.
- Toss potatoes with oil, oregano, paprika, salt, and pepper on a tray.
- Roast for 15 minutes.
- Add sausages, peppers, and onion, then toss carefully.
- Roast for 20 minutes more, until potatoes are tender and sausages are cooked through.
Cook's notes
- Cut the vegetables into even, bite-sized pieces so they roast at the same speed.
- Do not crowd the pan; leave a little space so the vegetables roast instead of steam.
- Toss everything in oil and salt before it goes in, then give it one turn halfway through.
- Start with the pan in a hot oven so the food begins to sizzle as soon as it hits the metal.
- Let the tray rest for a couple of minutes before serving so the juices settle.
What can go wrong
The vegetables are soggy
The pan was overcrowded or the oven was not hot enough. Spread things out and raise the heat next time.
Some pieces burnt while others stayed raw
Cut everything to the same size and place slower-cooking vegetables, such as potatoes, toward the hotter edges.
The sausage dried out
Add the sausage partway through or use thicker sausages so they stay juicy while the vegetables finish.
Ways to change it
Honey mustard glaze
Toss the sausage in honey and mustard before roasting for a sticky, sweet finish.
Different vegetables
Swap in carrots, courgette, or butternut squash depending on what needs using.
Add herbs
Scatter rosemary or thyme over the tray before roasting for an aromatic edge.
Substitutions
Sausages
chicken sausage, plant-based sausages, chicken pieces
Potatoes
sweet potatoes, butternut squash
Peppers
courgette, broccoli, green beans
Storage and Reheating
- Refrigerate for up to 3 days.
- Reheat on a tray at 200°C / 400°F until hot.
- Check that sausages are piping hot before serving.
FAQ
Can I use frozen vegetables?
Yes, but add them for the final 15 minutes so they do not release too much water.
How do I make it crispier?
Give the tray plenty of space and roast on the upper-middle oven rack.
Can I use frozen vegetables?
Yes, but they release more water. Pat them dry and give the pan a little more space so they roast instead of steam.
What is the best sausage to use?
Any good-quality raw sausage works. For a lighter option, use chicken or turkey sausage, and for more flavour, a herby pork sausage.