Tender sweet potatoes, crisp bell peppers, sweet onions, and spicy sausage are roasted together in this easy as can be meal that my family just can’t get enough of lately.
I make a variation of this sheet pan supper at least a couple times a month. I typically use whichever sausage I have in the refrigerator: andouille, kielbasa, spicy chicken, pork, or beef links will all work well. Last time I made this, I used a cheese and jalapeno stuffed chicken sausage, so your favorite sausage should work as well. I always have assorted sausages on hand just for meals like this; most unopened sausage will keep in the refrigerator for quite a while before needing to be used.
- 3 small sweet potatoes or jewel yams, about 1 pound, chopped into ½-inch pieces
- 12-16 ounces andouille kielbasa, or polish sausage (pork or chicken)
- 1 bell pepper sliced into 1-inch wide strips
- 1 small onion cut into wedges
- 3 tablespoons olive oil divided
- 1¼ teaspoon smoked paprika
- ½ teaspoon granulated garlic or garlic powder
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Preheat the oven to 425°F. Place the potatoes on a large baking sheet and drizzle with 1 tablespoon of oil. Toss with your hands to coat. Spread across the sheet and roast for 20 minutes.
- Slice the sausage in half, or into 3-inch sections. Slice the peppers and onions. Stir together the oil, garlic, paprika, salt, and pepper in a large mixing bowl. Add the sausage and vegetables to the bowl and toss with your hands to thoroughly coat everything with the spices. Set aside.
- When the potatoes have been in the oven for 20 minutes, use a spatula to stir them gently and flip them over. Add the sausage, peppers, and onions to the baking sheet. Stir to combine and spread everything across the baking sheet.
- Roast an additional 20 minutes. The potatoes should be slightly crisp, the sausage should be plump and juicy, and the peppers should be slightly shriveled and beginning to brown. Enjoy!
Pay attention to the size of the potato pieces for this recipe. If the pieces are much larger than ½-inch, the cooking time will be longer than noted above. White potatoes can be substituted for the sweet potatoes in this recipe as well. Fresh green beans or asparagus can be substituted for the peppers in this recipe.
Here are some more sheet pan suppers you might like:
Lemon Parmesan Chicken with Asparagus by Chelsea’s Messy Kitchen
Chinese Five Spice Pork Chops with Broccoli by Aggies Kitchen
Sheet Pan Chicken Thighs with Green Beans and Potatoes by Barefeet In The Kitchen
Kielbasa and Pierogies Sheet Pan Meal by Foodie with Family
Crispy Dijon Chicken Thighs with Vegetables by Rachel Cooks