Roasted Sausage, Potatoes and Peppers

Italian sausage, potatoes, bell peppers and onions oven-roasted with fresh rosemary in an olive oil and parmesan cheese dressing.

Yes, I’m still on a roasting binge. No, the end is not near.

One of the many things I love about roasting is the oven does most of the work! A few minutes of prep combined with some flavorful seasonings and dinner is as good as done. It will seem as if you slaved over the stove for hours when nothing could be farther from the truth.

The beauty of this recipe is in its versatility. It’s easy to change the flavors by using different sausages. I used the skinny, coiled sausage with a tomato and basil flavor but any sausage will work! Use your favorite.

The dressing packs a ton of flavor with olive oil, Italian seasonings, garlic, dijon and parmesan cheese. It doesn’t hurt that fresh rosemary and potatoes are a natural couple. The aroma of the two cooking together ranks as one of the best – on the list somewhere up near fresh bread. Your entire house will smell absolutely divine.

If you happen to have your kitchen windows open the otherworldly smell will waft its way through your neighborhood causing your neighbors to wonder what you’re cooking and can they come for dinner?

They might show up in your yard. Uninvited. It’s been known to happen. Best keep them windows closed. Or plan on making extra.

Roasted Sausage, Potatoes and Peppers

Rating: 51

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 4 servings

Roasted Sausage, Potatoes and Peppers

Italian sausage, potatoes, bell peppers and onions are roasted with fresh rosemary in an olive oil and parmesan cheese dressing.


12 ounces sausage, cut in 2-3" long pieces
4 cups potatoes, cut in 1/2" - 3/4" cubes
3 cups sliced bell pepper, 1/2" wide and 3" long
1 large onion (sliced the same size as peppers)
2 tablespoons fresh rosemary, chopped
1/3 cup olive oil
1 heaping tablespoon dijon mustard
2 cloves garlic, minced
2 tablespoon grated Parmesan, plus more for serving
1 teaspoon Italian seasoning, crushed between fingers
3/4 teaspoon coarse sea or kosher salt
1/8 teaspoon black pepper
extra-virgin olive oil, for serving


  1. Preheat oven to 425 degrees F. Add the sausage, potatoes, peppers, onion and rosemary to an extra large mixing bowl.
  2. In a separate small bowl whisk olive oil and mustard together. Add garlic, parmesan, Italian seasoning, salt and black pepper, whisk until well combined.
  3. Pour over sausage mixture and toss well until everything is coated.
  4. Grease a large, thin cookie sheet with sides and pour out the mixture. Spread evenly over the baking sheet. Bake 30-45 minutes until sausage is cooked through and potatoes are golden and tender.
  5. Serve with parmesan and a drizzle of extra-virgin olive oil.


Delicious served with crusty bread and a tossed salad.


  1. Skirnir Hamilton says

    Oh my holy toledo, that was delicious! We tried this tonight with a hot italian sausage and one can of diced tomatoes and oh my gosh was it delicious. Now for the pins and needles of typing in the calories. I wonder how low I can go with the olive oil and maybe use some chicken italian sausage sometimes. But oh, we will be making it again sometime. I will just have to be very careful how much of it I eat!

    • Reeni says

      Thanks Skirnir! You pretty much can’t go wrong with this recipe. Substitutions would work out fine and you could probably cut down on the olive oil a little.

      • Skirnir Hamilton says

        Going for round two. Making this dish a second time. Proof that my family really loved it, well hubby and I. Son liked it, but wasn’t sure why we loved it so. :) Someday his tastes will change and develop and he will. Even at 15 he half the time will say pass the meat, like he has no idea what type of meat he is eating.

      • Reeni says

        Thanks Skirnir! That makes me so happy to hear! I was a picky eater when I was that age too! I probably wouldn’t of ate this or just picked the potatoes out of it haha. Have a great weekend!

      • Skirnir Hamilton says

        Okay, so we made it again, with 1/4 cup olive oil rather than 1/3 cup and believe me, I can tell the difference. IE still very, very good, but not world stoppage good. Wonder if I can do an amount in between. Will be trying it again in a month or so, I am sure! My husband already called dibs on the left overs for lunch tomorrow.

      • Reeni says

        That olive oil really works wonders doesn’t it? I find when I skimp on it – even if I’m just roasting potatoes the outcome isn’t as good. I wonder if you can replace some of the oil with extra mustard? That might work. Thanks for making it again! Have a great weekend Skirnir!

  2. Gary says

    Very easy.
    (I suggest going with the full 45 minutes in the oven… The longer time caramelizes The sugars in the vegetables and adds a little more texture with the crispy edges, etc. I know, a little too esoteric!)
    Complex flavors.
    I used sweet red peppers (mellow flavor).
    I also used parchment paper for easy clean-up.
    Pretend it’s a Nike ad… “just do it”!

  3. Marie Grano says

    I am planning on making this dish tomorrow as a side for an Easter brunch. Sausage and peppers with potatoes is my favorite. I have a question I was hoping that you could answer. Is there another spice I could use in place of the Rosemary? My husband does not like the taste or smell of it and I don’t want to ruin it by leaving out the rosemary. Should I substitute it with something else or is it just ok to leave it out all together? Thank you so much

    • Reeni says

      Hi Marie! You can omit the rosemary entirely! I hesitate to use another herb because I don’t think it can stand up to being roasted the way rosemary can. The Italian seasoning should be enough to flavor it. Thanks for making it a part of your holiday! Happy Easter!

    • Gary E. says

      I think I would try a combo of thyme and sage.
      They’re both savory accents and should help retain the complex flavors of the dish.

  4. David says

    Going to try and make this tonight but had one question about what type of bread you recommend to serve with this dish.

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