Everything roasts together on one pan, then portions into pans for easy reheating. Smoked sausage is an easy way to fold smoke flavor into an all-oven dish.
Ingredients
- 2 lb Italian or smoked sausage, cut in chunks
- 1½ lb baby potatoes, halved
- 3 bell peppers, cut in chunks
- 2 onions, cut in wedges
- 3 garlic cloves, smashed
- 3 tbsp oil
- 1 tbsp Italian seasoning
- 1 tsp salt
Instructions
- Preheat oven to 425°F. Toss everything with the oil, Italian seasoning, and salt on a large sheet pan.
- Spread in a single layer — crowding steams instead of roasts. Use two pans if needed.
- Roast 35–45 minutes, tossing once halfway, until the potatoes are tender and the sausage is browned.
Make-Ahead & Storage
Cool and portion into pans; freeze up to 3 months. Reheat tented at 350°F in the toaster oven, ~15–20 minutes from the fridge. The peppers soften slightly on reheating, which is fine here.
Notes
Give large potatoes a head start, since they take longest. Smoked sausage adds the most flavor; Italian sausage keeps it classic.