Sheet Pan Sausage and Peppers with Potatoes — Gluten Free Dinner in 35 Minutes

Sheet pan sausage and peppers with potatoes is a legitimate Tuesday night dinner — one pan, 10 minutes of prep, and 35 minutes total. It's naturally gluten free, it reheats well, and you'll get zero complaints from the table.

Why This Recipe Works

• One pan, real cleanup. Line the sheet pan with parchment and you're basically done with dishes before dinner starts.
• 35 minutes, honestly. Ten minutes of slicing, then the oven does the rest. You have time to help with homework.
• Naturally gluten free. No swaps required — just check that your sausage label is GF (most smoked sausages are, but it's worth a look).
• Kid-approved. Sausage and potatoes are a hard sell to almost no one. The peppers get sweet and soft in the oven, which helps with picky eaters.
• Flexible without being fussy. Different sausage, different vegetables — the method stays the same either way.

Ingredients

• 1.5 lbs smoked sausage or Italian sausage links, sliced into 1-inch rounds
• 1.5 lbs baby potatoes, halved
• 2 bell peppers (any color), sliced into strips
• 1 medium yellow onion, sliced
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Preheat oven to 425°F. Line a large rimmed sheet pan with Reynolds parchment paper or foil.
2. Add the halved baby potatoes to the pan, drizzle with 2 tablespoons of olive oil, and sprinkle with half the seasoning mix. Toss to coat and spread into a single layer. Roast for 10 minutes.
3. While the potatoes start roasting, slice the sausage, peppers, and onion.
4. After 10 minutes, pull the pan out and add the sausage, peppers, and onion. Drizzle with the remaining tablespoon of olive oil and the rest of the seasoning. Toss everything together and spread back into a single layer.
5. Return the pan to the oven and roast for another 20-25 minutes, until the potatoes are fork-tender and the sausage is browned at the edges. Give everything a stir halfway through.
6. Garnish with fresh parsley if you have it. Serve straight from the pan.

Tips and Substitutions

• Sausage options: Smoked kielbasa is the easiest — it's already cooked, so you're just browning it. Italian sausage links work great too. Chicken sausage keeps it a bit lighter. Whatever you use, check the label for gluten free certification if that matters for your household.
• Swap the potatoes: Yukon golds cut into chunks work just as well as baby potatoes. Sweet potatoes are good here too — they'll cook in the same time, just cut them to a similar size so everything finishes together.
• Different vegetables: Zucchini, cherry tomatoes, and broccoli all do well on a sheet pan at this temp. Add broccoli in the last 15 minutes so it doesn't burn. Zucchini goes in with the sausage.
• Make it spicier: Hot Italian sausage does the work on its own, or add a pinch of red pepper flakes when you toss the seasoning.
• Leftovers: This reheats well in a 375°F oven for about 10 minutes. The microwave works in a pinch, though the potatoes lose a little of their crispness — your call.
• Prep ahead: Slice everything the night before and store the sausage, potatoes, and vegetables in separate containers in the fridge. When you get home, it's just assembly and roasting.

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