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Servings: 2 people
Calories: 355kcal
Sheet Pan Mexican Sausage and Peppers
Equipment
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Ingredients
- 1 pound Potatoes Baby, or Yukon gold are best
- 2 Bell Peppers Any variety, sliced
- 1 Onion Small to medium
- 1 Jalapeno Pepper Sliced - Optional
- 2 tablespoons Olive Oil
- 1/2 teaspoon Chili Powder
Instructions
- Prepare the ingredients: Slice the 2 Bell Peppers and 1 Onion into strips. Slice 1 Jalapeno Pepper into rings, and cut 1 pound Potatoes into chunks that are evenly sized. Line a baking sheet with parchment paper, and preheat the oven to 400°F.
- In a bowl toss the potatoes in 1 tablespoon of olive oil and arrange them on the prepared sheet pan. Sprinkle with half of the chili powder and roast for 15 minutes.
- Place the sausage links on the baking sheet and roast for another 15 minutes.
- While the sausage and potatoes are roasting, toss the peppers and onions in the remaining olive oil. Add them to the pan to cook with the sausage and potatoes, and roast for 10 minutes longer.
Notes
- Chop evenly – Keep the potatoes uniformly sized so they cook evenly.
- Space everything out – Crowding the pan traps steam which will give you soggy potatoes. Use two pans if needed.
- Adjust the spice – Dial back the chili powder for a milder version or leave the jalapenos out.
- Make ahead tip – Chop the veggies up to two days before, store in separate containers in the fridge. Assemble and roast when you are ready.
Nutrition
Serving: 1 | Calories: 355kcal | Carbohydrates: 53g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 29mg | Potassium: 1313mg | Fiber: 9g | Sugar: 9g | Vitamin A: 3955IU | Vitamin C: 209mg | Calcium: 51mg | Iron: 3mg
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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