One-Pan Sausage, Peppers, Onions and Potatoes
Sizzling sausage and caramelized veggies with a "zero-scrub" cleanup strategy.
Equipment
- 1 Large rimmed baking sheet (13x18 inches).
- Parchment paper or a silicone baking mat (The "Zero-Cleanup" secret).
- A sharp Chef’s knife.
Ingredients
- 12 oz Smoked Sausage or Kielbasa sliced into rounds.
- 1 lb Russet potatoes cubed into 1/2 inch pieces.
- 2 pcs Large Bell peppers any color, sliced.
- 1 pcs Medium Red onion wedged.
- 2 tbsp Vegetable oil high smoke point.
- 1 tsp Dried Oregano
- 1/2 tsp Garlic powder.
Instructions
Prep:
- Preheat your oven to 400°F (200°C). Position the rack in the center. Line your pan with parchment paper to prevent the starches from sticking.
The Toss:
- Place all sliced ingredients directly on the pan. Drizzle with oil and spices. Toss thoroughly with your hands—this ensures every surface is coated for maximum browning.
The Roast:
- Spread everything into a single layer. If the pan is crowded, the veggies will steam instead of roast. Bake for 30 minutes, flipping halfway through.
The "Maillard" Char:
- Switch to Broil for the final 2 minutes. Watch closely! This creates the smoky, charred edges that mimic an outdoor grill.
Waste Control:
- If you have half a bell pepper or onion left, don't toss it. Dice it finely and freeze it for your next Slow Cooker 15-Bean Soup. Plan B: Leftovers are incredible inside an omelet or breakfast hash the next morning.
Video
Notes
Cost Per Serving: $1.75
Nutrition: 410 kcal | 14g Protein | 22g Carbs | 28g Fat
While the video shows the general process, our unique spice blends and cost-saving substitutions are found exclusively in the text below.