Sausage Potato and Pepper Sheet Pan Dinner

Sara's Tiny Kitchen
by Sara's Tiny Kitchen
4 Servings
1 hr

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.


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!


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!

Sausage Potato and Pepper Sheet Pan Dinner
Recipe details
  • 4  Servings
  • Prep time: 5 Minutes Cook time: 55 Minutes Total time: 1 hr
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Sausage Potato and Pepper Sheet Pan Dinner
  • 1 (14 ounce) package of polish sausage or kielbasa (dealer’s choice), cut into rounds
  • 1 large or two small yellow onions, halved and cut into wedges
  • 4 medium yukon gold potatoes, cut into a 1 inch dice
  • 1.5 tablespoon olive oil
  • salt and pepper
  • 1 (12 ounce) jar of banana peppers ( I usually go with mild, but go nuts if spicy is your thing)

Preheat the oven to 350.
Line a baking sheet with foil, and toss the onions and potatoes together on the tray. Drizzle with oil and salt and pepper, and place in the oven to bake for 25 minutes.
After 25 minutes, remove the tray from the oven, and add the sausage and peppers to the tray. Drizzle with the remaining half tablespoon of oil, and a little more salt and pepper, and toss it together (carefully, it's hot).
Place back in the oven, turn the temperature up to 375, and roast for another 25-30 minutes, or until potatoes are browned and easily pierced with a knife.
  • Alternately, you can throw all the ingredients together at once, and roast at 325 for 60-75 minutes. I like the more even browning I get when i do it in two stages, though.
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  • Wayne Brett Wayne Brett on Jan 09, 2021

    Sounds great. Do you use any of the pepper juice in this or is it just the pepper rings?

    • Sara's Tiny Kitchen Sara's Tiny Kitchen on Jan 10, 2021

      I just use the peppers, and then save the leftover pepper juice for sauteed mushrooms!

  • Gregg Gregg on Jan 11, 2021

    Needed more seasoning, and found it was better cooked at a higher heat.

    • Sara's Tiny Kitchen Sara's Tiny Kitchen on Jan 11, 2021

      I've always found that the sausage tends to burn if I cook it at any higher of a heat. The beauty of the recipe is that's it's super customizable - you can add or lower spice levels to your liking! Sorry it wasn't a winner for you.