This Sheet Pan Sausage, Peppers & Potatoes is one of those dinners to make when you want something quick, tasty, and crowd-pleasing. Everything roasts together on one pan—juicy bell peppers, flavourful red onions, tender baby potatoes, and the tastiest chicken sausage—for a low-effort but super satisfying meal.

It’s all served with a creamy mustard and roasted lemon sauce, which honestly might be my favourite part. You can prep most of it ahead to make dinnertime even easier, and since the oven does most of the work, hands-on cooking time is minimal. Cleanup is a breeze, and any leftovers reheat beautifully for lunch the next day.

Why You’ll Love this Recipe:

• A true one-pan recipe: Everything roasts on one sheet pan from start to finish so clean-up is a breeze.
• Perfect for busy weeknights:Most of the cook time is hands-off, so you can tackle your to-do list while dinner takes care of itself in the oven.
• The easiest sauce ever: The creamy roasted lemon sauce comes together with just a few simple ingredients, no blender needed.
• Total crowd-pleaser: Family-friendly and customizable…roast everything together or keep ingredients separate for picky eaters.
• Leftovers = tomorrow’s lunch: This one saves so well in the fridge and heats up perfectly for lunch the next day.

Ingredients for Sheet Pan Sausage, Peppers & Potatoes:

Sausages: I used the precooked Unexpected Cheddar Chicken Sausages from Trader Joe’s because 1) they’re my favourite, and 2) they just need a quick reheat—so you can toss them on the sheet pan halfway through cooking. Use any sausage you like (chicken, turkey, pork, etc.). If yours are raw, add them to the pan at the beginning with the veggies so they cook through completely.

Bell peppers: I went with one each of red, orange, and yellow for a nice mix of colour, but any combo works. Slice them into thin, even strips so they roast up evenly alongside the other veggies.

Potatoes: I used baby potatoes, quartered. You just want them cut small enough to cook through evenly with everything else. Regular Russets or Yukon Golds work great too—just dice them into smaller pieces.

Red onion: Onion is a classic sausage & peppers addition. I went for a red onion here for the gorgeous colour and subtle sweetness. A yellow or white onion would be perfect too.

Lemon: A halved lemon gets hit with some olive oil and then roasted with the veggies. One half gets juiced for the sauce, and the other half is perfect for a garnish or squeeze over the top.

Olive oil: You’ll need about 2–3 tablespoons to coat the veggies before roasting. Add the seasonings after drizzling and toss everything to coat well.

Seasonings: I used a mix of lemon pepper seasoning, garlic powder, celery salt, oregano, and paprika. Mix them together in a small bowl first so they distribute evenly over the sheet pan. Totally customizable—swap in whatever you love.

Mayonnaise: The base for our creamy mustard + roasted lemon sauce. Greek yogurt also works for a lighter, tangier version.

Whole grain mustard: Adds amazing texture and tang to the sauce. Dijon works too if that’s what you’ve got.

Salt & black pepper: Season the sauce with freshly cracked black pepper and just a pinch of salt to round it out.

Italian parsley: Bring a little green into the dish with a fresh parsley garnish!

Prep for the Sheet Pan Sausage, Peppers & Potatoes:

I like to multitask and do all of the prep for this recipe while the oven preheats to 400°F.

• Line a baking sheet with parchment paper for easy clean-up.
• Chop the potatoes into small pieces so that they’ll cook evenly with the other veggies.
• Slice the bell peppers and red onion into thin, even strips.
• Cut the lemon in half (one half will roast with the veggies and the other goes into the sauce.)
• Slice the sausages into large diagonal pieces.
• Measure out your seasonings into a small bowl so you’re ready to go when it’s time to toss everything together.

How to Make Sheet Pan Sausage, Peppers & Potatoes:

Note: If you’ve already completed the prep (oven preheated, veggies chopped, spices measured), you can skip straight to Step 4 to assemble everything on the sheet pan.

Step One:

Preheat the oven to 400°F and line a baking sheet with parchment paper for easy clean-up.

Step Two: Prep the Veggies + Sausages

Cut the potatoes into small chunks and slice the peppers and red onion. You can add the veggies right to your prepped sheet pan. Cut the lemon in half and set it aside. Slice the sausages into large diagonal pieces and set aside.

Step Three: Assemble the Seasoning Mixture

In a small bowl, mix together the lemon pepper seasoning, garlic powder, celery salt, oregano, and paprika.

Step Four:

Drizzle veggies with a generous amount of olive oil, hit with seasonings and mix well to combine. Add the two lemon halves, cut side up, drizzling them with some olive oil as well.

Step Five:

Get this roasting in the oven for 20 minutes.

Step Six:

Stir veggies around and then add in the chopped sausage. Put this back into the oven for 15 more minutes. Optional: finish under the broiler for the last few minutes to get a nice golden char.

Step Seven:

Once the roasted lemon has cooled slightly, squeeze one half of the roasted lemon into a bowl with mayonnaise and whole grain mustard. Season with black pepper and a tiny pinch of salt. Stir well to combine.

Step Eight: Assemble the Plates

Spread a spoonful of the creamy mustard roasted lemon sauce onto each plate, and then add the sausage, peppers, onions, and potatoes on top. Garnish with fresh Italian parsley and the extra roasted lemon half!

Substitutions for Sheet Pan Sausage, Peppers & Potatoes:

Sausage: I used my go-to pre-cooked chicken sausages so they only needed a quick reheat on the sheet pan. Pork or turkey sausages work just as well. If you’re using raw sausages, add them to the sheet pan at the beginning with the veggies so they cook through fully.

Potatoes: I went with quartered baby potatoes so they’d cook evenly with the peppers and onions. If you don’t have those, two large Russet or Yukon Gold potatoes, diced small, will work perfectly.

Onion: The recipe calls for red onion, but yellow or white onions are great alternatives. For a milder flavour, you could use a few shallots—or skip the onion entirely and add a fourth bell pepper instead.

Serving suggestions: You can also skip the potatoes and serve the roasted sausage and peppers over rice or on a hero roll for a quick sandwich.

Mayonnaise: Mayo is the creamy base for the sauce, but Greek yogurt or sour cream work great too—just a little tangier.

Whole grain mustard: I love the texture and depth it adds, but Dijon is a solid swap. Not a mustard fan? You can leave it out entirely—the sauce will still be creamy and delicious.

How to Store Sheet Pan Sausage, Peppers & Potatoes:

Fridge:

Store any leftovers in an airtight container in the fridge for up to 4 days. The sausage, peppers, onions, and potatoes reheat really well, just pop them in the microwave or warm them in a skillet with a drizzle of olive oil.

The creamy mustard + roasted lemon sauce can be stored separately in a sealed jar or container in the fridge for about 4 days. Give it a quick stir before serving again.

Freezer:

The sausage and veggies can also be frozen! Let everything cool completely, then transfer to a freezer-safe container or bag and freeze for up to 2 months.
Thaw in the fridge overnight and reheat in the oven or skillet for best texture.

Note: The sauce is best made fresh as freezing may change its texture.

I hope you love this sheet pan meal as much as I do! Tag me on social if you give this one a try, @britacooks! xx