Sheet Pan Sausage, Peppers and Potatoes

This list is interactive — pick your serving size to rescale every quantity, and tap an ingredient to check it off as you go.

• 4 Italian sausage linkabout 4 oz
• 3 cup baby potatoeshalved
• 3 cup bell pepperscut in wide strips
• 1⅓ cup red onioncut in wedges
• 4 tbsp extra-virgin olive oil
• 2 tsp dried oregano
• Kosher salt, black pepper and red wine vinegarto finish

Instructions

Amounts and pan sizes below are written for 4 servings and update with your serving size. Tap a step to keep your place — the rest gently fades back.

1. 01Step 1 — Heat the oven and panHeat the oven to 425°F and slide a rimmed sheet pan onto the middle rack while it comes up to temperature — a hot pan is what crisps the potatoes.
2. 02Step 2 — Start the potatoesToss 3 cup halved potatoes with 2 tbsp olive oil, 1 tsp salt and 1 tsp oregano. Spread cut-side down on the hot pan and roast 15 minutes at 425°F.
3. 03Step 3 — Add sausage and vegetablesToss 3 cup pepper strips and 1⅓ cup onion wedges with the remaining 2 tbsp oil and 1 tsp oregano. Add to the pan along with 4 sausage link and roast 18 to 20 minutes more.
4. 04Step 4 — Check and finishThe sausage should read 160°F and the peppers should be charred at the edges. Splash with 2 tsp red wine vinegar, scrape everything together and serve from the pan.