Sheet-Pan Sausage, Peppers, and Sweet Potatoes

Ingredients

• 1.25 lb sweet potatoes, peeled and cut into 3/4-inch wedges
• 1 red bell pepper, cut into 1-inch strips
• 1 yellow bell pepper, cut into 1-inch strips
• 1 red onion, cut into 1-inch wedges
• 1 lb precooked smoked chicken sausage links, sliced into 1-inch pieces on a diagonal
• 3 tbsp olive oil, divided
• 1 tsp smoked paprika
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.75 tsp kosher salt
• 0.25 tsp black pepper
• 1 tbsp fresh parsley, chopped, for serving

Instructions

1. Preheat the oven to 425 degrees F and line a large rimmed sheet pan (18 by 13 inches) with parchment paper or foil.
2. In a large bowl, toss the sweet potato wedges with 2 tablespoons of the olive oil, the smoked paprika, garlic powder, onion powder, salt, and pepper until every piece is evenly coated.
3. Spread the sweet potatoes in a single layer on one half of the sheet pan, making sure the pieces are not touching so they can develop crisp, caramelized edges rather than steaming.
4. Roast the sweet potatoes alone for 10 minutes to give them a head start, since they take longer to cook through than the peppers and sausage.
5. While the sweet potatoes roast, toss the bell peppers and red onion in the same bowl with the remaining 1 tablespoon olive oil.
6. Remove the pan from the oven and add the peppers, onion, and sliced sausage to the empty half of the pan, spreading them into a single layer.
7. Return the pan to the oven and roast for another 18 to 20 minutes, until the sweet potatoes are fork-tender, the peppers are softened with lightly charred edges, and the sausage is heated through with browned edges.
8. Halfway through this second roasting period, at about the 10-minute mark, use a spatula to flip the sweet potato wedges and stir the peppers and sausage so everything browns evenly on all sides.
9. The dish is ready when a fork slides easily into the thickest sweet potato wedge with no resistance and the sausage pieces show golden-brown edges.
10. If you want deeper caramelization, switch the oven to broil (high) for the final 2 minutes, watching closely so nothing burns.
11. Remove from the oven, sprinkle with chopped parsley, and serve directly from the pan.

Tips

Why You'll Love This

• Colorful, kid-friendly, and ready in 45 minutes
• Naturally gluten-free with balanced protein and fiber
• Only one pan and one cutting board to wash

Nutrition

Nutrition values are estimated per serving based on the ingredients used.