Sheet Pan Kielbasa Peppers and Potatoes

Ingredients

For the Sheet Pan

• 1 1/2 pounds baby potatoes, halved
• 2 tablespoons olive oil, divided
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 14 ounces fully cooked kielbasa, sliced 1/2 inch thick
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 large red onion, cut into wedges
• 2 tablespoons chopped parsley

Substitutions

• Chicken sausage can replace kielbasa and should reach 165°F.
• Yukon Gold chunks can replace baby potatoes.
• Cajun seasoning can replace paprika and garlic powder.

Instructions

Step 2: Start the Potatoes

Toss potatoes with half the oil, paprika, garlic powder, half the salt, and pepper. Arrange cut-side down and roast 15 minutes.

Step 3: Prepare the Rest

Toss kielbasa, peppers, and onion with remaining oil and salt.

Step 4: Add to the Pan

Turn potatoes, add sausage and vegetables in a single layer, and return to the oven.

Step 5: Roast

Cook 18 to 20 minutes, stirring once, until potatoes are tender and sausage and peppers are browned.

Step 7: Finish

Sprinkle with parsley and serve hot directly from the pan.

Why the Potatoes Start First

The potatoes need more oven time than the already-cooked kielbasa and the peppers. Giving them a 15-minute head start on the hot sheet pan builds browned cut sides before the remaining ingredients are added, so the sausage does not dry out while you wait for the potatoes to become tender.

How to Store Leftovers

Refrigerate within 2 hours and use within 4 days in an airtight container.

Freeze cooked portions for up to 2 months; peppers may soften slightly.

How to Reheat

Spread on a sheet pan and reheat at 400°F until 165°F and edges re-crisp. Add fresh parsley afterward.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.