Sausage Green Beans Potatoes (Printer-Friendly Version)
Roasted sausage, green beans, and baby potatoes bring comfort and flavor in a hands-off, one-pan dinner.
# Ingredients Needed:
→ Main Ingredients
01 -
1.5 pounds baby potatoes, halved or quartered
02 -
12 ounces fresh green beans, trimmed
03 -
1 large yellow onion, sliced into thin wedges
04 -
14 ounces pre-cooked andouille sausage or kielbasa, sliced into 1/2-inch rounds
→ Seasonings
05 -
2.5 tablespoons olive oil
06 -
1 teaspoon garlic powder
07 -
1.25 teaspoons kosher salt
08 -
1 teaspoon Italian seasoning blend
09 -
0.5 teaspoon ground black pepper
→ Finishing Touch
10 -
3 tablespoons fresh parsley, chopped
# Step-by-Step Directions:
01 -
Halve or quarter the baby potatoes so pieces are similar in size. Wash and trim the green beans. Cut the yellow onion into thin wedges.
02 -
Mix garlic powder, kosher salt, Italian seasoning, and black pepper in a small bowl for even flavor distribution.
03 -
In a large bowl, combine potatoes, green beans, onion, and sausage slices. Drizzle with olive oil, sprinkle with the seasoning blend, and toss until all pieces are thoroughly coated.
04 -
Line a rimmed baking sheet with parchment paper. Spread the mixture into a single layer for optimal roasting.
05 -
Bake in a preheated oven at 400°F for 30 to 40 minutes, stirring once halfway through, until potatoes are tender and sausage edges are caramelized.
06 -
Remove from the oven when potatoes are fork-tender. Sprinkle chopped fresh parsley over the top and serve hot.
# Helpful Hints:
01 -
Cut potatoes into uniform pieces for even roasting and maximum crispness.
02 -
Roast in a single layer on the baking sheet to promote browning instead of steaming.
03 -
Stir the mixture halfway through cooking for consistent caramelization.
04 -
For vegetarian adaptation, substitute sausage with sliced mushrooms.
05 -
Leftovers can be refrigerated in an airtight container for up to three days.