Description

This sheet pan dinner is mostly hands-off, which is exactly why it's been on repeat in my house for over a decade. Potatoes, onion, and garlic roast first, then Italian sausage joins the pan, and frozen peas go in last to round the dish out. Set a timer, and the oven does most of the work.

Ingredients

Units Scale

2-1/2 pounds yellow or red potatoes, scrubbed or peeled and sliced into 1/2-inch pieces
1 large onion, thinly sliced
4 cloves garlic, minced
4 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon coarse kosher salt
1 teaspoon garlic powder
6-8 Italian sausages
2 cups frozen peas

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Instructions

Preheat the oven to 400°F and place an oven rack in the lower part of the oven.
On a rimmed sheet pan, toss together the potatoes, onion, garlic, olive oil, oregano, garlic powder, and salt.
Bake on the lower rack until the onions are translucent, about 25 minutes.
Remove the sheet pan from the oven and stir the onions and potatoes, using a spatula to release any stuck-on potatoes. Arrange the sausages on top of the potatoes.
Return the sheet pan to the oven and bake until the sausages are fully cooked through, about 25 minutes.
Move the sausages to one side of the sheet pan, and move the potatoes to the other. Add the peas to the potatoes and toss to combine.
Return the sheet pan to the oven one last time and cook until the peas are bright green but cooked through, about 5 minutes.
Divide the sausages, potatoes, and peas onto plates and serve immediately.

Notes

This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.

The recipe calls for yellow potatoes, but truly any type of potato will work here. Just make sure they're cut into pieces that are about the same size so they cook at the same time.

The spices can be adjusted to anything you like. I typically use more Italian dried herbs, but I've used a lot of different premixed blends too.

Any sausage works in place of Italian, raw or fully cooked.

The peas can be swapped for another frozen or fresh vegetable, such as a small frozen veggie blend. Just don't use any large veggies (like cauliflower or broccoli) as they won't cook in the amount of time the recipe calls for.

Originally published in 2022, this sheet pan dinner recipe has been regularly retested and periodically updated to ensure it continues to deliver great results for readers. The ingredients and method remain the same as the original, but the instructions have been rewritten for clarity.