Tender aromatic potatoes with caramelized onion and garlic, roasted sausage and perfectly cooked peas make this Sheet Pan Sausage and Potatoes the ultimate weeknight dinner when you don't have a lot of hands-on cooking time.
Roasted Sausage, Potatoes and Peas
This sheet pan sausage dinner is one of the few dishes that have been on repeat in my home on a monthly basis since my kids were born. This dinner isn't the fastest to get on the table (it takes about an hour) but as sheet pan meals generally are, it's a hands-off cooking meal and really just requires you to set a timer and add some ingredients to the sheet pan.
All the elements of this dish really come together well, between the savory roasted potatoes, the sweet caramelized onion and peas, and those Italian sausages that cook nestled on top of everything else, infusing the whole dish with the flavorful drippings.
Ingredients and Substitutions
Here is a brief overview of the ingredients needed for this recipe. The full recipe with quantities is listed below this text in the recipe card. If substitutions are available for this recipe, they'll be listed here. If you don't see a substitution you are looking for, please leave a comment below.
- 2-3" small yellow or red potatoes (if you can't find these baby potatoes use the same weight of yukon gold potatoes or russett potatoes, diced into 1-½”-2” pieces.)
- onion + garlic
- olive oil
- spices: oregano, basil, salt, pepper, garlic powder (you can play around with these and make it your own)
- italian sausages (you can really substitute any sausage here, but specifically this calls for raw italian sausage links)
- frozen peas (the peas are a great choice here, but you can use other frozen or fresh veggies such as green beans)
Let's Talk Sheet Pans
The beauty of this recipe is that you really just need a sheet pan to make it happen. And when I say sheet pan, I'm referred to what is referred to as a half sheet pan, or a 13" by 18" rimmed baking sheet. Here is my favorite sheet pan I recommend (affiliate link).
How to Make It
The most important detail about making this dish is making sure to set your timer! While this dish is largely hands-off cooking, you do have to stagger when you add the different elements to the sheet pan that way they all cook at appropriately. Setting the timer ensures you don't forget to add on the sausage and the peas.
This is an overview of the steps and some explanation behind why the recipe calls for each of them. If you are looking for the full recipe, keep scrolling!
- Cook potatoes, onions, garlic and spices.
- Add on the sausages.
- Add on the peas.
- Serve!
How to Store Leftovers and Reheat
These roasted sausage and potatoes make great lunch the next day. This dish will keep well for 2-3 days in the refrigerator.
To reheat you can heat it in an oven-safe container. I love using these (affiliate link) Glass Pyrex Containers because they double as storage and baking dishes. Or, you can reheat briefly in the microwave until warmed through.
Making the recipe? Be sure to leave a comment with a star review on your experience! Have a question? Leave a comment below and I’ll get back to you as quickly as I can!
PrintFull Recipe
Sheet Pan Sausage and Potatoes
- Prep Time: 00:10
- Cook Time: 00:60
- Total Time: 1 hour 10 minutes
- Yield: 6 Servings
- Category: Sheet Pan
- Method: Roast
Description
Tender aromatic potatoes with caramelized onion and garlic, roasted sausage and perfectly cooked peas make this Sheet Pan Sausage and Potatoes the ultimate weeknight dinner when you don't have a lot of hands-on cooking time.
Ingredients
- 2-½ pounds small yellow and red potatoes, quartered
- 1 onion, sliced thin
- 4 whole cloves garlic, minced
- 4 tablespoons olive oil
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon basil
- 6-8 Italian sausages
- 2 cups frozen peas
Instructions
- Preheat the oven to 400ºF and place a rack in the lower part of the oven.
- Add potatoes, onion, garlic, olive oil, and spices to a 13x18” rimmed sheet pan. Toss to evenly coat and spread into an even layer. Bake on the lower rack for 30 minutes, tossing halfway through.
- Arrange the sausages directly on top of the potatoes. Return to the oven and bake for 25 minutes.
- Flip the sausages and add the peas into the potato mixture. Return to the oven to bake for 5 minutes.
- Divide sausages, potatoes, and peas onto plates and serve hot.
Notes
This recipe calls for small potatoes that are generally about 2” to 3'' large. If you can’t find the small potatoes, feel free to use the same weight of Yukon gold potatoes or russet potatoes, diced into 1-½”-2” pieces.
This recipe is written for raw Italian sausages, but you can use fully cooked sausages as well.
Lisa Jenkins
I can back up how delicious this recipe is because, I’ve eaten this made by the creator! It’s so good and I couldn’t believe the flavor that it has! Great job Kelli! I’m gonna try to make it. I’ll post a comment if I do
Lisa
Susan
Great winter dish. Delicious and easy!
Kim
Hi I made this meal and it brings back memories of my grandfather making this. The only thing different is he also added green peppers. I would like to make this again with green pepper. My question is when would you think I should add the peppers if I try it! Thank you for a wonderful recipe
Kelli Avila
So happy you loved it and it made you think of your family. I would suggest adding them with the sausage, or maybe slightly after?