Make your weeknight dinner so simple with a mouthwatering sausage, green beans, and potato sheet pan meal. The combination of smoky sausages, crisp green beans, and tender potatoes offers a flavorful dinner option that’s both satisfying and so easy to make.
With minimal prep and easy cleanup, this one-pan meal ensures a hassle-free dinner that the whole family will love.
You’ll love this recipe because:
Table of Contents
- Baby potatoes – I used baby yukon gold potatoes in this recipe, but you can use baby red potatoes, purple potatoes or even fingerling potatoes. Slice them in half or quarters, ensuring they are no larger than 1/2 inch to ensure even cooking. If you only have larger potatoes, you can cut them into small pieces. If you are using the potatoes I have listed above, you do not need to peel the skin. Just wash and scrub them to remove any dirt.
- Green beans – Wash the green beans thoroughly and trim off the ends before using. You can use traditional green beans (sometimes also called bush beans, pole beans or string beans) or French green beans (also called haricot verts). French green beans are skinnier and longer than traditional green beans, but both work in this recipe. I used traditional bush beans in the photos. I prefer fresh green beans for this recipe over frozen green beans which can get mushy easily.
- Yellow onion – Use a small yellow onion and cut it into wedges or slices according to your preference. The onion adds sweetness and depth of flavor to the dish. You can also change it up and use red onion instead.
- Pre-cooked sausage – I used pre-cooked andouille sausage for this recipe, but you can also use pre-cooked kielbasa or other varieties of pre-cooked sausage. Cut the sausage into 1-inch slices on the bias for an appealing presentation and to create more surface area for the sausages to caramelize and roast in the oven.
- Olive oil – For this recipe, I recommend using extra-virgin olive oil as it adds great flavor to the recipe. However, if you prefer a milder taste, you can substitute it with light olive oil or avocado oil, which are both more neutral. Coconut oil will also work for this recipe, but it imparts more of a coconut flavor to the sausage and vegetables.
- Italian seasoning blend – This is a dried seasoning blend that you can find in the spice aisle of your local grocery store. It typically contains a combination of dried basil, oregano, rosemary, thyme, and marjoram.
- Other seasonings – Garlic powder, salt, Italian seasoning blend, are used to create a flavorful spice blend to season the vegetables and sausage. This is what truly makes the vegetables so tasty. Adjust the spice and herb amounts according to your preferences. Fresh parsley is used as a garnish for added freshness and visual appeal.
This roasted green beans and potatoes with sausage is so simple to make. The below steps with matching photos are meant to help you see the recipe made at various stages so you can make it perfectly every time. It is not the full steps and recipe.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Yes, you can swap green beans with other vegetables like asparagus, broccoli, or brussels sprouts. Depending on which vegetables you use, you may need to adjust the cook time accordingly.
Absolutely! You can experiment with different types of sausages to create variations of this recipe. I used pre-cooked andouille sausage because I love the spice and smokiness that it adds to the vegetables. However, you can use pre-cooked Italian sausage, kielbasa, chicken sausage, or chorizo. If you are vegetarian or plant-based, try your favorite sausage substitute instead.
hints & tips
- Storage: Refrigerate leftovers in an airtight container for up to 3-4 days. Reheat before serving.
- Reheat: To reheat, simply warm the desired amount in a preheated oven at 350°F (175°C) until heated through. Alternatively, you can microwave individual portions, stirring occasionally, until heated to your liking. I also like reheating my leftovers in an air fryer. Air fry at 350°F (175°C) for 5 or so minutes, until warmed through.
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Sheet Pan Sausage, Green Beans, and Potatoes
- 1 lb baby potatoes (sliced in half or quarters)
- 8 oz green beans (washed and trimmed)
- 1 small yellow onion (cut into wedges or sliced (1 cup total))
- 1 lb pre-cooked andouille sausage or kielbasa (cut into 1-inch slices on the bias)
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon Italian seasoning blend
- 1/2 teaspoon ground black pepper
- 1 tablespoon fresh parsley (for serving)
- Slice the vegetables and sausage as noted in the ingredients list. Preheat the oven to 400°F (205°C).
- Place garlic powder, salt, Italian seasoning blend, and black pepper in a separate small bowl and stir to combine. Set aside.
- Add the potatoes, green beans, onion, and sausage to a large bowl.
- Pour the olive oil over the top of the sausage and vegetables.
- Sprinkle the spices over the sausage, green beans, onions and potatoes. Stir until the spices are evenly distributed.
- Place the sausage and vegetables in a single layer on a baking sheet lined with parchment paper.
- Bake at 400°F (205°C) for 30-40 minutes, stirring halfway through, until the potatoes are tender and the vegetables are browned.
- Sprinkle with fresh parsley before serving.
- If you have celiac disease or are on a gluten-free diet, be sure to choose pre-cooked sausage that is gluten-free. Some sausages will use flavorings that contain gluten.
- Be sure your potatoes are no larger than 1/2 inch. If they are larger, they will not cook in time and your green beans will be overcooked.