Oven Roasted Sausage Peppers and Potatoes

During the winter months you can't beat tossing a few things together in a little extra virgin olive oil and seasoning and letting them roast! The flavors really deepen and you get a beautiful char on everything. This dish reminds me of the summer I spent in Calabria at a villa near the town of Tropea where everything had a spice to it. The oil, the sausage and especially the peppers! I wanted to make a dish with a little calabrese flair and the first thing that came to mind was sausage and peppers. I started by pan frying the sausage a bit for a nice sear on the outside. This also makes it easier to cut the sausage into pieces. I used mini sweet peppers because they're bursting with flavor and I love the contrast against the spicy hot sausage. I threw in some sliced baby red potatoes which take on a wonderful buttery quality when cooked and really absorb flavor well. I also added some sweet red onions which remind me of the famous red onions of Tropea and have more flavor than the white or yellow variety.

Oven Roasted Sausage Peppers and Potatoes


For 4 Person(s)

For the Sausage:

  • 1 pound hot Italian sausage links
  • 1/2 cup + 1 tablespoon extra virgin olive oil, divided
  • 1 pound baby red skinned potatoes cut into 1/4 inch slices
  • 1 pound sweet mini peppers, seeds removed and cut into 1 inch strips
  • 1 medium red onion cut into thin slices
  • 8 garlic cloves cut in half
  • salt and pepper as desired


  1. Put a large saute` pan over a medium-high flame and heat 1 tablespoon of the oil. Using a fork prick the sausage links all over. Place the links in the saute pan and cook until browned on all sides, about 5-7 minutes. Transfer to a plate and slice the links in half. Set aside.
  2. Preheat the oven to 450 degrees.
  3. In a large mixing bowl toss together 1/2 cup of the oil, sliced potatoes, peppers, onions and garlic. Season with salt and pepper as desired.
  4. Spread the mixture in a large roasting pan or a 13x18 inch baking sheet. Top with the sausage and roast for 30-40 minutes turning halfway though.



Recipe Notes


Monday, 25 March 2024
Made for a local library cooking club. I used mild sweet Italian sausage made locally by a small gr...
See Full Review >>
- jwilson