Ingredients
Scale
- 1 package (12 oz) Smoked Turkey Sausage or Kielbasa, sliced into rounds
- 2 medium Russet Potatoes, diced into small 1/2 inch cubes
- 1 large Bell Pepper, chopped into 1-inch pieces
- 1 small Red Onion, cut into wedges
- 2 tbsp Vegetable or Olive Oil
- 1 tbsp Italian Seasoning or Cajun Spice
- Salt and black pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). While the oven warms up, line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. Chop your sausage into half-inch rounds. Peel (if desired) and dice the potatoes into small, uniform half-inch cubes. Cutting the potatoes small is the secret to ensuring they cook through in just 15 minutes. Roughly chop the bell pepper and onion into bite-sized pieces.
- Place all the chopped ingredients directly onto the prepared sheet pan. Drizzle the oil over the top and sprinkle your chosen seasonings, salt, and pepper. Use your hands or a spatula to toss everything together until the sausage and vegetables are evenly coated. Spread the mixture out into a single layer—don’t crowd the pan, or the veggies will steam instead of roast. Slide the pan into the oven and bake for 15 minutes, tossing halfway through with a spatula to ensure even browning.
- Remove the pan from the oven once the potatoes are fork-tender and the sausage is slightly charred and crispy around the edges. Give everything one last toss to soak up the flavorful oils on the pan. Serve immediately directly from the sheet pan to warm plates. If you have some in the pantry, garnish with a sprinkle of dried parsley or a squeeze of lemon to brighten the flavors.
- Cook Time: 20 minutes