One Pan Sausage With Green Beans and Potatoes (Print version)
Smoky sausage, baby potatoes, and fresh green beans roasted on one pan with garlic, paprika, herbs, and lemon.
# Ingredients:
For the sheet pan
01 -
1 1/2 lb (680 g) baby gold potatoes, halved or quartered if large
02 -
1 small red onion, cut into 1-inch wedges
03 -
2 tablespoons olive oil, divided
04 -
1 teaspoon garlic powder
05 -
1 teaspoon smoked paprika
06 -
3/4 teaspoon kosher salt, plus more to taste
07 -
1/2 teaspoon onion powder
08 -
1/2 teaspoon dried thyme
09 -
1/2 teaspoon dried oregano
10 -
1/4 teaspoon black pepper
11 -
1 lb (450 g) fully cooked smoked sausage or kielbasa, sliced 1/2 inch thick
12 -
12 oz (340 g) fresh green beans, trimmed
For finishing
13 -
1 tablespoon fresh lemon juice
14 -
2 tablespoons chopped fresh parsley
15 -
Crushed red pepper flakes, optional
# Instructions:
01 -
Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment paper or lightly oil the pan.
02 -
Add potatoes and red onion to the pan. Toss with 1 tablespoon olive oil, half the garlic powder, half the paprika, half the salt, and half the herbs. Spread cut-side down where possible.
03 -
Roast for 15 minutes, until the potatoes are starting to brown on the bottom but are not fully tender yet.
04 -
In a bowl or directly on the pan, toss the sausage and green beans with the remaining 1 tablespoon olive oil and the remaining seasonings. Spread everything into an even layer with the potatoes.
05 -
Roast for 15-18 minutes more, stirring once, until the potatoes are fork-tender, the sausage edges are browned, and the green beans are crisp-tender.
06 -
Squeeze lemon juice over the hot pan and sprinkle with parsley. Taste and add a little more salt or crushed red pepper if needed.
# Good to know:
01 -
Use a large half-sheet pan so the vegetables roast instead of steam.
02 -
Cut potatoes into even pieces, about 3/4 inch thick, for reliable timing.
03 -
Best served hot from the oven with lemon squeezed over the top.