Sausage Potato and Pepper Sheet Pan Dinner

As far as I’m concerned, a weeknight dinner falls into one of two categories. It can have a lot of ingredients but only take 30 minutes to put together, or it can take awhile to cook but only require a few ingredients. And if it takes any longer than 45 minutes to cook, 93.8% of that time better be hands off.

This meal falls into that second category. It does take about an hour to make, but 55 minutes of that is completely hands off.

I don’t know how long I’ve been making this meal – it seems like all my life – but all I can tell you is that whenever I make for anyone, they immediately ask for the recipe.

This is a go-to winter weeknight meal for us. I make it at least once a month, and I never ever get tired of it. And the best part is, if you do want to switch things up, you totally can! Don’t like Kielbasa? Use smoked sausage. I’ve never tried it this way, but I imagine that Italian sausage would be amazing in this! Just switch up the peppers – use jarred roasted red peppers instead of banana peppers. Whatever you do though, make sure you’re using Mezzetta’s.

The leftovers on this (if there are any) reheat incredibly well, so you’re all set for lunch the next day too! A perfect meal! But because you’re using so few ingredients, you want to make sure that what you’re using is of a really high quality.

Sausage:

I use Johnsonville Kielbasa for this recipe, but you could use Smoked Sausage, or even Italian Sausage (just cook the links whole first, and then slice them once they’re cooked). You could even leave the sausage out entirely and make this a vegetarian side dish.

Onions and Potatoes:

I use sweet yellow onions and Yukon gold potatoes for this recipe, but again it’s completely customizable. Red onion is amazing roasted and would add such a pretty pop of color. Russet potatoes work well in this too. I’ve actually made it with the cute little purple potatoes, and it was so good!

Peppers:

When it comes to jarred peppers, the only way to go is Mezzetta. I usually use the mild banana pepper rings for this because I’m a bit of a wimp about spicy food, but their pickled Jalapenos or Peperoncini would be awesome on this as well. Don’t skip the peppers – banana peppers aren’t spicy at all, and there’s something about that pepper juice that is what ties this dish together and makes it more than the sum of its parts.

Promise me you’ll try this meal – I guarantee you wont regret it!