1 ¼ - 1 ½ pounds mild or sweet Italian sausage

1 ½ pounds potatoes (I like using red-skinned potatoes or Yukon Gold)*

2 red, orange, or yellow bell peppers

1 small onion

3 Tablespoons olive oil

1 ½ teaspoons dried oregano

1 teaspoon kosher salt

½ teaspoon smoked paprika

¼ teaspoon freshly ground black pepper

Chopped fresh parsley for serving

Preheat the oven to 400 degrees. Cover a large sheet pan with parchment paper and set aside. 

Cut the sausage links into thirds. (The sausage needs to be much bigger than the potatoes to balance out the cooking time.) Cut the potatoes, peppers, and onion into bite-sized pieces. Add to the prepared sheet pan in a single layer (use two pans if your sheet pan gets crowded). Drizzle on the olive oil. 

In a small bowl, mix together the oregano, salt, paprika, and pepper. Sprinkle evenly over meat and vegetables. Toss everything together so it’s all evenly coated with oil and spices. 

Bake uncovered for 45-50 minutes, tossing everything once halfway through the baking time. The potatoes should be tender on the inside and the sausage cooked through. 

Remove from the oven, slice the sausage into smaller pieces as needed, and transfer to plates or a serving bowl. Sprinkle with chopped fresh parsley. I like serving this alongside a salad or sauteed green beans. Enjoy!

*Note: Ever wonder which type of potatoes works best for roasting, mashing, or baking? Check out this article from The Kitchn.

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