Sheet Pan Italian Sausage with Roasted Potatoes
One-pan dinner featuring seasoned potato wedges, Italian sausage, and broccoli spears roasted until crispy. Potatoes cook first for 30 minutes, then broccoli and sausage are added for a final 20-25 minutes. Minimal prep with maximum flavor from paprika, coriander, and parsley.
Ingredients
- 1 pound russet potatoes, scrubbed and cut into spears
- 2 Tablespoon extra virgin olive oil
- 1 Tablespoon paprika
- 2 teaspoon dried parsley
- 1 teaspoon ground coriander
- ½ teaspoon kosher salt
- 1 pound broccoli head, cut into spears
- 12 ounce Italian sausage, cut on the bias
Instructions
- 1
Preheat oven to 425F and prepare a sheet pan.
- 2
Scrub potatoes and cut into wedges (about 8 pieces per potato).
- 3
Combine potato wedges, olive oil, paprika, parsley, coriander, and salt in a mixing bowl. Toss until coated.
- 4
Spread potatoes on sheet pan with flat side down, ensuring space between each piece.
- 5
Bake for 30 minutes.
- 6
While potatoes cook, trim broccoli stalks to 3 inches and cut into spears.
- 7
Toss broccoli spears with olive oil and salt.
- 8
Slice sausage on the bias into 1/4 inch thick pieces.
- 9
Remove potatoes from oven and flip each piece with tongs.
- 10
Add broccoli spears and sausage pieces to pan, arranging flat without overlap.
- 11
Return to oven and bake until broccoli edges brown and potatoes have crispy edges, 20 to 25 minutes.
- 12
Remove from oven and serve.
Tips
Cut potatoes to similar size for even cooking.
Ensure potato flat side is down on pan for crispier edges.
Arrange sausage and broccoli pieces flat without overlapping for better browning.
Good to Know
Refrigerate leftover sheet pan dinner covered for up to 3 days. Reheat in 350F oven for 10-12 minutes.
Prep vegetables and slice sausage up to 8 hours ahead. Store covered separately in refrigerator.
Serve directly from sheet pan or transfer to serving platter. Pairs well with crusty bread or a green salad.
Common Mistakes
Overcrowd the pan to avoid uneven browning and steaming instead of roasting.
Skip flipping potatoes to avoid underseasoned or unevenly cooked bottom edges.
Add broccoli at the start to avoid mushy, overcooked pieces.