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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
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Fresh green beans are my favorite part of this meal I often grab extra because my family loves their crisp and roasty edges. Once my son gleefully picked every last green bean off the tray and declared them the best part of dinner.
Storage Tips
This dish keeps well for up to three days in the refrigerator. Let it cool completely before storing in sealed containers. For best results reheat in a skillet or oven so the potatoes get crispy again. I like to pack leftovers in lunch boxes straight from the fridge on busy mornings.
Ingredient Substitutions
Feel free to swap the potato type for red potatoes or Yukon golds if that is what you have. Turkey smoked sausage is a great lighter alternative to andouille or kielbasa. Out of fresh green beans Frozen ones work in a pinch but do not thaw them first as they will brown better from frozen.
Serving Suggestions
Pile into bowls with a dollop of sour cream or spicy mustard on the side. A crusty baguette or garlic bread makes this meal feel extra cozy. For a bigger spread I like to serve it next to a green salad tossed with lemony vinaigrette.
Cultural Notes
Sheet pan meals like this harken back to rustic European cooking where market vegetables and sausage are baked together for maximum flavor. In my kitchen they also mean more time chatting at the table and less scrubbing pans.
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This is a dinner you will want to revisit regularly anytime you crave a cozy meal with big flavor. Cleanup is fast and you may find yourself reaching for extra green beans next time too.
Frequently Asked Questions
- → What kind of sausage works best?
Pre-cooked sausage like andouille or kielbasa adds robust flavor and holds up well to roasting.
- → Can I use frozen green beans?
Yes, thaw and pat dry to avoid extra moisture before roasting for best texture and browning.
- → How do I know when the potatoes are done?
Potatoes should be fork-tender and golden brown on the edges after about 35-40 minutes in the oven.
- → Can I add other vegetables?
Yes, try adding peppers or carrots for more color and variety. Adjust cooking times if needed.
- → What’s the best way to reheat leftovers?
Spread leftovers on a baking sheet and warm in a hot oven to keep the potatoes and sausage crisp.