The low edge on a baking sheet isn't just terrific for meats; it also helps small vegetables, such as peas, blister and brown to the perfect state of doneness. On a pan along with links of Italian sausage (sweet or hot), potato wedges and sliced onions, they'll pick up deep flavor, and you'll be fighting for the ones that get wedged into the corner with the darkened, crisp onions.

Serves 4


  • 3 or 4 Idaho potatoes, cut into 8 wedges
  • 1 yellow onion, cut into thick slices
  • 1 lb. sweet or hot Italian sausage
  • A few Tbsp. of olive oil
  • Salt and pepper, to taste
  • 1 (15-ounce) can of peas, drained; or, a 16-ounce bag of frozen peas, thawed


Preheat oven to 350°.

Toss potatoes and onion in a large bowl with some olive oil, salt and pepper. Place them on a sheet pan with sausage links. Roast for about an hour and a half. Stir once, about halfway through.

When the potatoes are lightly browned, the onions are crisping at the edges and the sausage is golden, sprinkle peas around vegetables and meat and continue roasting until peas are heated through, about 15 minutes.

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