American · easy
Sheet Pan Hot Dogs and Veggies
Sliced hot dogs roasted on a sheet pan with bell peppers and potatoes until everything is caramelized and slightly crispy. The hot dog slices get little charred edges the kids love, and the potatoes do all the heavy lifting for the adults. One pan, zero drama.
- 35 min
- Total
- 4
- Serves
- $9.00
- Est. cost
- 420
- Cal/serving
Dietary, as tagged
- Kid-friendly
- Gluten-free
- Dairy-free
Parent noteHot dogs are a guaranteed win for picky eaters. Slice them on the bias so they get more surface area and better caramelization.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Beef Hot Dogs (1 pack, 8 count)1 pack
- Baby Potatoes, halved1 lb
- Bell Peppers (any color), sliced2 medium
- Yellow Onion, cut in wedges1 medium
- Olive Oil2 tbsp
- Garlic Powder1 tsp
- Smoked Paprika1/2 tsp
Method
- 01
Preheat oven to 425F. Line a large sheet pan with foil.
- 02
Toss halved baby potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread on the sheet pan.
- 03
Roast potatoes 10 minutes.
- 04
Slice hot dogs on the bias into 1-inch pieces. Add hot dogs, bell peppers, and onion wedges to the pan. Toss everything together.
- 05
Roast 15 more minutes until potatoes are tender and hot dogs have caramelized edges.
- 06
Serve directly from the pan with mustard or ketchup on the side.
- 420
- Calories
- 14g
- Protein
- 32g
- Carbs
- 24g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
