Sheet-Pan Sausage, Peppers, and Potatoes

This sheet-pan sausage, peppers, and potatoes dinner brings smoky, browned sausage and tender potatoes together with sweet peppers and red onion. The vegetables roast in the sausage drippings, while a small splash of red wine vinegar at the end keeps the rich, savory flavors balanced. It is a practical one-pan meal with straightforward ingredients and flexible timing. Why this sheet-pan method works Potatoes need a head start because they take longer to soften than sliced sausage and peppers. Giving them 15 minutes in a hot oven before adding the remaining ingredients helps the potatoes brown instead of steam. Cut them into similar-size pieces, leave space between them, and use a second pan if your tray is crowded. This recipe assumes fully cooked smoked sausage; raw sausage needs a separate food-safety check and a longer cook. Ingredients and useful choices Baby Yukon Gold potatoes hold their shape and develop creamy centers. Red or yellow bell peppers both work; red peppers taste…

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