One-Pan Roasted Beef Sausage with Peppers & Potatoes
This one-pan beef sausage recipe combines high-quality sausages with roasted vegetables for a quick and satisfying family meal, all while minimizing cleanup.
Ingredients
Primary Protein
- 1.5 lbs high-quality beef sausage links Look for sausages with natural casings that snap when you bite them, indicating proper texture and freshness.
Vegetable Foundation
- 2 lbs small red potatoes, halved Choose potatoes roughly 2 inches in diameter for even cooking.
- 3 large bell peppers, cut into 1-inch strips Mix of red, yellow, and orange peppers add natural sweetness.
- 1 large sweet onion, cut into wedges Caramelizes beautifully during roasting.
Flavor Enhancement
- 3 tablespoons extra-virgin olive oil Use cold-pressed oil for superior flavor.
- 2 teaspoons smoked paprika For adding restaurant-quality smokiness.
- 1 teaspoon garlic powder Provides consistent garlic flavor.
- 1 teaspoon dried oregano Bridges the gap between sausage and vegetables.
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Halve the small red potatoes and cut the bell peppers into 1-inch strips. Cut the sweet onion into wedges.
- In a large bowl, toss vegetables with olive oil, smoked paprika, garlic powder, oregano, salt, and pepper.
Cooking
- Arrange seasoned vegetables in a single layer on a prepared baking sheet. Nestle the sausage links among the vegetables.
- Roast for 20 minutes, then quickly toss vegetables and turn sausages. Return to oven for an additional 15-20 minutes until potatoes are golden and tender.
Notes
This recipe can be made ahead of time and stored in the refrigerator for up to 4 days.