Sheet-Pan Italian Sausage with Peppers, Onions and Balsamic Potatoes

Steps

1. Step 1

   Heat the oven to 425°F. Put a large rimmed sheet pan (about 13x18 inches) in the oven while it heats.

   10 min, hands-off · 425°F

2. Step 2

   In a large bowl, toss the halved potatoes with 1 tbsp olive oil, 1/2 tsp of the fennel seed, 1/2 tsp of the salt and 1/4 tsp of the black pepper.

   • 1 1/2 lb baby potatoes
   • 1 tbsp olive oil
   • 1/2 tsp fennel seed
   • 1/2 tsp kosher salt
   • 1/4 tsp black pepper
3. Step 3

   Carefully pull out the hot pan and spread the potatoes on it cut-side down in a single layer. Roast 15 minutes.

   15 min, hands-off · 425°F

4. Step 4

   Meanwhile, in the same bowl toss the bell peppers, red onion and garlic with the remaining 2 tbsp olive oil, the remaining 1/2 tsp fennel seed, the oregano, red pepper flakes, and the remaining 1/2 tsp salt and 1/4 tsp black pepper.

   • 2 tbsp olive oil
   • 1/2 tsp fennel seed
   • 1/2 tsp dried oregano
   • 1/4 tsp red pepper flakes
   • 1/2 tsp kosher salt
   • 1/4 tsp black pepper
   • 2 bell peppers (one red, one yellow)
   • 1 red onion
   • 3 cloves garlic
5. Step 5

   Take out the pan, push the potatoes to one side and add the peppers and onions. Nestle the sausage links among the vegetables. Roast 15 minutes.

   15 min, hands-off · 425°F

   • 1 1/2 lb Italian sausage links (sweet or hot)
6. Step 6

   Turn the sausages over and stir the vegetables. Roast another 12 to 15 minutes, until the sausages are browned and cooked through (165°F in the center) and the potatoes are tender and crisp at the edges.

   15 min, hands-off · 425°F

7. Step 7

   Stir the balsamic vinegar and honey together in a small bowl. Drizzle it all over the hot pan and toss gently so everything is coated and glazed. Scatter with parsley and serve straight from the pan.

   2 min

   • 3 tbsp balsamic vinegar
   • 1 tbsp honey
   • 2 tbsp fresh parsley

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026