Sheet Pan Sausage with Potatoes & Green Beans
A comforting and hearty meal featuring sausage, red potatoes, and green beans, all roasted together on a single sheet pan for easy cleanup and a delightful flavor medley.
Ingredients
Main Ingredients
- 1 pound smoked sausage (kielbasa or chicken sausage) Choose your favorite for flavor or a leaner option for a healthier meal.
- 4 medium red potatoes, diced The creamy texture of red potatoes works beautifully, but feel free to swap with sweet potatoes for a different twist.
- 12 ounces green beans, trimmed Fresh green beans add a lovely crunch. Frozen can work too; just adjust the cooking time!
- 3 tablespoons olive oil Use it to get everything nicely roasted.
- 2 teaspoons garlic powder Fresh minced garlic can elevate the aroma and flavor, so use it if you have some on hand.
- 1 teaspoon smoked paprika This adds warmth and depth—consider using a pinch more for an indulgent treat.
- to taste salt and pepper Essential for bringing all the flavors to life!
Instructions
Preparation
- Preheat your oven to 425°F (220°C). The higher heat ensures perfectly crispy potatoes and sausage.
- In a large bowl, combine the diced potatoes and green beans. Drizzle with olive oil, sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss lovingly until well coated.
- Spread the potato and green bean mixture onto a large, rimmed baking sheet to allow even roasting.
- Cut the smoked sausage into bite-sized pieces and scatter it on the sheet pan among the vegetables.
Cooking
- Place the sheet pan in the preheated oven and roast for about 25 minutes. Halfway through, stir the mixture to ensure even cooking and caramelization.
- Once the sausage is browned and the potatoes are fork-tender, remove it from the oven and enjoy the aroma!
Notes
For a healthier option, try turkey or plant-based sausage. Fresh herbs like rosemary or thyme can be added in the last 5 minutes of cooking for added flavor. Serve alongside a garden salad or crusty bread for an elevated experience. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.