This flavorful one-pan sausage, green beans, and potatoes dinner is my go-to fix when I want a cozy meal with hardly any cleanup. The sausage caramelizes while the potatoes get crisp and the green beans turn tender, all in one roasting pan. Whether it is a chilly night or a rush to get dinner served, this dish never fails to bring everyone into the kitchen as it roasts.
I first pulled this together when my pantry was nearly empty and everyone was hungry. Now we keep andouille or kielbasa on hand because this meal is requested every month.
Ingredients
- Baby potatoes: sliced small sizes roast evenly and get crispy edges. Choose firm potatoes without blemishes
- Green beans: fresh green beans hold their shape in the oven. Pick vibrant green ones without brown spots
- Yellow onion: brings a sweet roasted depth to the mix. Look for onions that feel heavy without soft spots
- Pre cooked andouille sausage or kielbasa: fully cooked sausage keeps the prep easy. Choose your favorite type with a smoky or spicy flavor if you like
- Olive oil: helps everything brown and creates a flavorful coating. Use extra virgin for the best taste
- Garlic powder: delivers a mellow garlic flavor without burning. Pick a fresh garlic powder for the deepest taste
- Salt: boosts the other ingredients. Kosher salt is easy to sprinkle evenly
- Italian seasoning blend: provides herby notes. Use one with oregano and basil
- Ground black pepper: adds a touch of heat and extra flavor
- Fresh parsley: gives a pop of color and freshness at the end. Grab a vibrant bunch if possible
Instructions
- Prep the ingredients:
- Trim the green beans so the ends are neat. Cut the baby potatoes in half or into quarters if they are large so all pieces are roughly the same thickness. Slice the onion into wedges or thin slices. For the andouille sausage or kielbasa slice on an angle about one inch thick This makes for a pretty presentation and adds more surface area to get browned
- Mix the spices:
- In a small bowl combine the garlic powder salt Italian seasoning and pepper. Mixing dry spices separately ensures they distribute evenly in the next steps
- Toss everything together:
- In a large bowl layer the sliced potatoes green beans onion and sausage. Pour the olive oil over the top and add the mixed spices. With clean hands or a big spoon stir until every piece has a shiny coating and you no longer see dry seasoning
- Arrange on a sheet pan:
- Line a rimmed sheet pan with parchment paper for the easiest cleanup and to prevent burning. Spread the mixture out in a single layer with space between the pieces. Crowding the pan will make the vegetables steam rather than roast
- Roast the dinner:
- Place the pan in a preheated 400 degree oven. Roast for thirty to forty minutes stirring halfway through to help everything brown evenly. The potatoes are ready when you can easily pierce them with a fork and the sausage and onions are caramelized
- Finish and serve:
- Scatter fresh chopped parsley over the top as soon as it comes out of the oven. Serve hot right from the pan or pile onto a large platter for sharing
This flavorful one-pan sausage, green beans, and potatoes dinner is my go-to fix when I want a cozy meal with hardly any cleanup. The sausage caramelizes while the potatoes get crisp and the green beans turn tender, all in one roasting pan. Whether it is a chilly night or a rush to get dinner served, this dish never fails to bring everyone into the kitchen as it roasts.
I first pulled this together when my pantry was nearly empty and everyone was hungry. Now we keep andouille or kielbasa on hand because this meal is requested every month.
Ingredients
- Baby potatoes: sliced small sizes roast evenly and get crispy edges. Choose firm potatoes without blemishes
- Green beans: fresh green beans hold their shape in the oven. Pick vibrant green ones without brown spots
- Yellow onion: brings a sweet roasted depth to the mix. Look for onions that feel heavy without soft spots
- Pre cooked andouille sausage or kielbasa: fully cooked sausage keeps the prep easy. Choose your favorite type with a smoky or spicy flavor if you like
- Olive oil: helps everything brown and creates a flavorful coating. Use extra virgin for the best taste
- Garlic powder: delivers a mellow garlic flavor without burning. Pick a fresh garlic powder for the deepest taste
- Salt: boosts the other ingredients. Kosher salt is easy to sprinkle evenly
- Italian seasoning blend: provides herby notes. Use one with oregano and basil
- Ground black pepper: adds a touch of heat and extra flavor
- Fresh parsley: gives a pop of color and freshness at the end. Grab a vibrant bunch if possible
Instructions
- Prep the ingredients:
- Trim the green beans so the ends are neat. Cut the baby potatoes in half or into quarters if they are large so all pieces are roughly the same thickness. Slice the onion into wedges or thin slices. For the andouille sausage or kielbasa slice on an angle about one inch thick This makes for a pretty presentation and adds more surface area to get browned
- Mix the spices:
- In a small bowl combine the garlic powder salt Italian seasoning and pepper. Mixing dry spices separately ensures they distribute evenly in the next steps
- Toss everything together:
- In a large bowl layer the sliced potatoes green beans onion and sausage. Pour the olive oil over the top and add the mixed spices. With clean hands or a big spoon stir until every piece has a shiny coating and you no longer see dry seasoning
- Arrange on a sheet pan:
- Line a rimmed sheet pan with parchment paper for the easiest cleanup and to prevent burning. Spread the mixture out in a single layer with space between the pieces. Crowding the pan will make the vegetables steam rather than roast
- Roast the dinner:
- Place the pan in a preheated 400 degree oven. Roast for thirty to forty minutes stirring halfway through to help everything brown evenly. The potatoes are ready when you can easily pierce them with a fork and the sausage and onions are caramelized
- Finish and serve:
- Scatter fresh chopped parsley over the top as soon as it comes out of the oven. Serve hot right from the pan or pile onto a large platter for sharing
