Save Pin
On those nights when you're too busy for anything fancy, this easy one-pan combo of sausage, green beans, and potatoes is a lifesaver. Everything cooks in one go, giving you a cozy meal with barely any dishes to wash. Plus, once you smell those crispy potatoes and juicy sausage, you’ll be hungry before it even hits the plate.
Once I made this, I couldn’t believe how fast it came together with so much flavor. My family barely let it cool before digging in—everyone always wants more.
Tasty Ingredients
- Fresh parsley: chop some up for color and a pop of fresh flavor. Make sure it’s green and perky looking.
- Ground black pepper: toss it in for a little heat. Grind fresh for best taste.
- Italian seasoning blend: grab your fave mix or just put together thyme, rosemary, basil, and oregano for herby goodness.
- Salt: brings all the flavors up a notch—kosher salt is a nice choice if you have it.
- Garlic powder: goes in to add mellow garlicky charm. It should be clump-free and fresh.
- Olive oil: drizzle on for that rich finish and better roasting. Extra virgin gives the best result.
- Pre-cooked andouille sausage or kielbasa: slice it up for smoky bites. Look for ones with hardly any fillers.
- Yellow onion: slice thin so it melts in and sweetens everything. Pick a firm one with shiny skin.
- Fresh green beans: snap off the ends for a crisp bite and nice green color. Pick beans that break cleanly.
- Baby potatoes: slice them for soft insides and toasty outsides—stick to smaller potatoes with no green bits.
Awesome Step-by-Step Guide
- Splash on Some Green:
- Chop some fresh parsley and set it to the side. You’ll throw this on at the end for a bright finish.
- Roast Until Awesome:
- Slide your pan into the oven. Let everything go for about thirty to forty minutes. Remember to flip and toss halfway so you get crispy, browned bits on all sides.
- Lay It Out:
- Grab a rimmed pan lined with parchment. Spread all your seasoned stuff out in one even layer. Make sure nothing’s stacked or it won’t get crispy.
- Season and Coat:
- Pour on your olive oil. Toss in salt, garlic powder, Italian herbs, and black pepper. Use your hands to toss it around so every piece gets shiny and coated.
- Mix It Up:
- Put your cut potatoes, beans, sliced onion, and sausage into a big bowl. This makes it easy to add seasonings.
- Heat Things Up:
- Turn that oven to 400 degrees Fahrenheit so it’s hot and ready for roasting magic.
Save Pin
Usually, I grab andouille sausage for its smoky kick but sometimes swap it for kielbasa if I’m in the mood for something milder. It always takes me back to Sundays with my folks, with everyone racing to grab the crispiest potato from the big sheet pan in the middle.
Storage Hacks
Stash leftovers in a sealed container and pop them in the fridge for up to four days. If you want that crisp edge back, stick them on a hot baking sheet in the oven instead of using the microwave.
Easy Swaps
Chicken apple sausage is a nice, lighter choice. If you’ve only got frozen green beans, toss them right on the tray—no need to thaw. Sweet potatoes are also awesome here and give a pop of color and sweetness.
How to Serve
This is filling on its own, but you can fancy it up. I like adding a splash of balsamic glaze or a dollop of grainy mustard. Sometimes I put it over a spoonful of herby yogurt sauce for an extra zing.
Save Pin
Where It Comes From
Putting everything on a single pan and roasting it all together goes way back in Europe, where families would toss hearty stuff in the oven and let it all cook at once. Mixing sausage and potatoes is a classic in German, Polish, and French cookery—no wonder it feels so homey.
Common Recipe Questions
- → Can I swap out the type of sausage?
Of course! Go for smoked tofu, chicken sausage, or turkey sausage if you want something lighter or meat-free. Just keep an eye on the bake time if your pick is thicker or thinner.
- → Do I really need to peel the potatoes?
Nope, there’s no need to peel baby potatoes. Just slice them up as they are. The skins give extra texture and add a little nutrition boost.
- → I’m out of Italian seasoning—what now?
No problem. Shake on a mix of dried oregano, thyme, and basil if you have those. You can switch up the herbs however you like.
- → How do I get everything to roast just right?
Spread your mix evenly on the pan. Halfway through cooking, stir things around for that perfect crisp and even color.
- → Does this work for meal prep?
Yep! Leftovers keep great and are awesome reheated for lunch. Store in the fridge in a closed container.
- → Can I chop things up beforehand?
You sure can—cut up the sausage and veggies the night before, and toss it all together and roast when you’re ready to eat.