Sausage Green Beans Potatoes

This cozy sheet pan meal brings together plump baby potatoes, vibrant green beans, caramelized onion, and slices of smoky sausage, all seasoned with fragrant herbs and roasted for maximum flavor. It is the kind of dinner you can prep in ten minutes, pop in the oven, and enjoy generous helpings without fuss or extra pans. I come back to this dish again and again when everyone is hungry and time is tight, especially on chilly weeknights when warm comfort food hits the spot.

I first tried this easy combination after picking up farm-fresh green beans and potatoes in late summer. The smell of everything roasting together instantly brought back memories of family potlucks and supper at my grandmother's house.

Ingredients

• Baby potatoes: Give this meal a hearty base and wonderful texture. Choose those with smooth skins and firm flesh for best results
• Green beans: Offer little pops of color and crunch. Opt for beans that snap easily and look vibrant
• Yellow onion: Softens and sweetens as it cooks. Look for onions with dry, papery skins and no bruises
• Pre-cooked andouille sausage or kielbasa: Essential for deep smoky richness. Select sausage with the fewest additives and plenty of visible herbs or spices
• Olive oil: Binds it all together and promotes browning. Extra virgin olive oil will give the freshest flavor
• Garlic powder: Delivers gentle savory flavor—make sure yours smells bright, not dusty
• Salt: The key to bringing every flavor forward. Use kosher salt or coarse sea salt if you have it
• Italian seasoning: Lends beautiful herbal complexity. Choose a blend heavy on oregano, basil, and rosemary
• Ground black pepper: Balances everything with subtle heat. Freshly cracked is ideal for aroma
• Fresh parsley: The finishing touch, chopped just before serving for color and a clean herby note

Instructions

Prep the Vegetables:

Halve or quarter baby potatoes so all the pieces are roughly the same size for even roasting. Wash and trim the ends from the green beans. Slice your onion into slim wedges for a good balance between melting into the mix and keeping some sweet bite.

Mix the Seasonings:

In a small bowl, combine garlic powder, salt, Italian herbs, and black pepper. Blending them first ensures even seasoning across every bite.

Toss Everything Together:

Add your prepped potatoes, green beans, onions, and sausage slices to a big mixing bowl. Drizzle in olive oil before sprinkling on your seasoning mix. Toss thoroughly with your hands or a spatula so every piece gets well coated.

Arrange on Baking Sheet:

Line a rimmed baking sheet with parchment paper for easy release and minimal cleanup. Spread the mixture out in a single layer, giving vegetables space to brown and caramelize rather than steam.

Roast Until Tender and Caramelized:

Bake in a preheated four hundred degree oven for thirty to forty minutes. Stir halfway through roasting so all sides brown evenly. Potatoes should be crisp at the edges and fork-tender.

Finish and Serve:

When everything is golden and fragrant, take the pan out and immediately scatter fresh chopped parsley on top. Serve straight from the oven while everything is piping hot.

My favorite part is how the sausage seasons the veggies as they roast. Every time I make it, I remember crowding around my grandma's table, hoping for an extra helping of crispy potato edges and smoky sausage rounds.

Storage Tips

Let the cooked mixture cool, then transfer to an airtight container. It will keep in the refrigerator for up to three days without the textures getting mushy. Warm back up in a hot skillet or in the oven rather than the microwave if you want to bring back that roasted crispness. Sometimes I save a little for breakfast and fry an egg right on top.

Ingredient Substitutions

Try sweet potatoes or Yukon Gold potatoes instead of baby reds when you want a mashable texture with sweetness. If traditional sausage is off the menu, smoked chicken sausages or even a firm plant-based sausage work. Missing green beans? No problem—use snap peas, asparagus, or sliced bell peppers for variety.

Serving Suggestions

Pair this dish with a simple green salad tossed in lemon vinaigrette. Warm crusty bread is perfect for soaking up the pan juices, especially if you want to stretch it for a group. When serving on warmer nights, I like to swap bread for a dollop of lemony herbed yogurt alongside each plate.

Origins and Inspiration

This sheet pan combination is a staple across countless southern and midwestern homes. My own twist comes from those slow Sundays when no one wants to do dishes and everyone wants three helpings. The way the onion melts against the potatoes means you never really need a sauce—just good bread and hungry company.

Seasonal Adaptations

When green beans are not in season try using broccoli florets. In summer swap the sausage for sliced corn on the cob pieces and use fresh basil. For a wintry version double up on the potatoes and roast with chunks of turnip. A few helpful notes: Cut all potatoes to the same size. Stir the pan halfway through so everything browns. Be generous with the fresh herbs at the end for the brightest flavor.

Success Stories

My friends who never cook have texted me photos of this meal after making it for their families. Even my picky eater did not complain about the green beans. If you love leftover magic, this meal turns the next morning into an easy breakfast hash.

Freezer Meal Conversion

Slice all vegetables and sausage and toss with oil and seasoning. Lay out on a baking sheet then freeze until firm before storing in a zip-top bag. On busy nights, pour straight from the freezer to your lined sheet pan and roast, adding a few extra minutes baking time.

This recipe always reminds me of the simple meals that brought my family together—no frills, just full plates and great company.

Common Questions About Recipes

→ What type of sausage is best for this dish?

Andouille or kielbasa work well for their bold flavor and ability to stay juicy during roasting.

→ Can I substitute fresh garlic for garlic powder?

Yes, use minced fresh garlic for more prominent, aromatic flavor in the pan.

→ How do I ensure potatoes get crispy?

Cut potatoes evenly, spread them in a single layer, and stir halfway through roasting.

→ Is this meal good for prepping ahead?

You can prep and slice everything in advance, then assemble and roast when ready.

→ What are some serving suggestions?

Pair with a crisp salad or warm bread for a complete, balanced dinner.

→ Can I use other vegetables in this dish?

Substitute carrots or bell peppers for green beans, or swap the potatoes for sweet potatoes.