Sausage Potatoes and Green Beans

Sausage potatoes and green beans is the kind of dinner that saves busy weeknights without sacrificing flavor or comfort. It’s hearty, satisfying, and brings together tender baby potatoes, juicy sausage links, and perfectly crisp tender green beans, all roasted together on one pan with simple seasonings.

Love More Recipes? Try My Cheesy Ranch Potatoes and Smoked Sausage or this Black Beans and Rice with Sausage next.

Why You’ll Love This Recipe

• One pan, easy cleanup – Everything cooks together on a single sheet pan, so you spend less time at the sink and more time at the table.
• Deeply nostalgic and comforting – This reminds me of the simple, hearty meals my mom used to make when we needed something warm and filling without fuss.
• Flexible and forgiving – Use whatever sausage you love, swap in different veggies, or adjust the seasonings to match your family’s taste.
• Perfect for meal prep – Makes great leftovers and reheats beautifully for lunch the next day.
• Kid-friendly and crowd-pleasing – Even picky eaters tend to love this combination of flavors and textures.

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Ingredients You’ll Need

For the Sheet Pan:

• 1½ pounds sausage links (Italian, chicken, pork, or turkey—whatever your family loves)
• 1 pound baby potatoes, halved or quartered if large (keeping them similar sizes helps them cook evenly)
• 12–16 ounces fresh green beans, trimmed (frozen will work in a pinch, but fresh gives the best texture)
• 3–4 tablespoons olive oil, divided
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika (optional, but it adds such a lovely depth)
• Salt and black pepper to taste

Optional Garnishes:

• Fresh parsley, chopped
• Lemon wedges for serving (a little brightness goes a long way)

Why These Ingredients Work

The beauty of this recipe is in its simplicity. Baby potatoes bring a creamy, tender texture when roasted and their thin skins get delightfully crispy on the edges. They don’t need peeling, which makes prep even easier.

The sausage links—whether you choose Italian, chicken, or any variety—release their flavorful juices as they cook, seasoning everything around them naturally. Fresh green beans add that essential pop of color and a satisfying snap, plus they’re packed with nutrients.

Olive oil helps everything caramelize beautifully in the oven, while garlic powder and onion powder create that savory, aromatic base we all crave in comfort food. Smoked paprika is my little secret for adding a hint of smokiness without firing up the grill.

And that final squeeze of lemon? It brightens the whole dish and cuts through the richness perfectly.

Essential Tools and Equipment

• Large rimmed sheet pan (also called a half-sheet pan or baking sheet)
• Large mixing bowl for tossing the potatoes with oil and seasonings
• Sharp knife and cutting board
• Measuring spoons
• Tongs or spatula for flipping halfway through
• Oven mitts (because that pan gets hot!)

Step-by-Step Instructions

Step 1: Preheat Your Oven

Set your oven to 425°F (220°C) and let it heat up while you prep your ingredients. A hot oven is key to getting those beautiful caramelized edges on everything.

Step 2: Prep and Season the Potatoes

In a large bowl, toss the halved baby potatoes with about 2 tablespoons of olive oil, a good pinch of salt and pepper, ½ teaspoon garlic powder, and ½ teaspoon onion powder. Make sure every potato piece is coated—this is where the flavor starts.

Spread them out in a single layer on your sheet pan, cut side down when possible for maximum crispiness.

Step 3: Give the Potatoes a Head Start

Pop the pan in the oven and roast the potatoes for 10 minutes. This head start ensures they’ll be perfectly tender by the time everything else is done, since potatoes take longer to cook than green beans or precooked sausage.

Step 4: Add the Sausage and Green Beans

Carefully remove the pan from the oven (those potatoes are already starting to sizzle!). Nestle the sausage links among the potatoes, then add the trimmed green beans.

Drizzle the remaining olive oil over the green beans and season everything with the remaining garlic powder, onion powder, smoked paprika if using, and more salt and pepper to taste.

Step 5: Roast Until Golden and Delicious

Return the pan to the oven and roast for another 15–20 minutes. About halfway through, use tongs to flip the sausages and give everything a gentle toss so it browns evenly.

You’ll know it’s ready when the sausage is beautifully browned and cooked through, the potatoes are fork-tender with crispy edges, and the green beans are vibrant and crisp-tender.

Step 6: Garnish and Serve

Remove from the oven and let it rest for just a minute or two. Sprinkle with fresh chopped parsley if you have it, and serve with lemon wedges on the side for anyone who wants that bright, citrusy finish.

You Must Know

The most important thing to remember with sheet pan dinners is not to overcrowd your pan. If everything is piled on top of each other, it will steam instead of roast, and you’ll miss out on those crispy, caramelized edges we’re after.

If you’re doubling the recipe, use two pans or roast in batches. Also, make sure your potatoes are cut into relatively uniform sizes—some can be halved and others quartered, but they should all be roughly the same thickness so they finish cooking at the same time.

And here’s my personal secret: I like to use a mix of sweet and spicy Italian sausages for extra flavor dimension. The sweet ones caramelize beautifully, while the spicy ones add just a little kick that keeps every bite interesting.

Personal Secret: Before adding the green beans, I sometimes toss them with just a tiny splash of balsamic vinegar along with the oil.

Pro Tips & Cooking Hacks

• Use parchment paper or foil – Line your sheet pan for even easier cleanup. Just crumple it up and toss when you’re done.
• Don’t skip the flip – Turning everything halfway through ensures even browning and prevents any burnt spots.
• Check your sausage type – If using precooked sausage (like kielbasa), you can add it at the same time as the green beans since it just needs to heat through.
• Add more veggies – Bell peppers, cherry tomatoes, or sliced onions are wonderful additions. Just adjust cooking times as needed.
• Temperature matters – If your oven runs cool, bump it up to 450°F. If it runs hot, check everything a few minutes early.
• Avoid mushy green beans – Adding them partway through instead of at the beginning keeps them from turning olive-drab and overcooked.

Flavor Variations & Suggestions

This recipe is incredibly flexible and loves a good remix. If you want to go Mediterranean, swap the smoked paprika for dried oregano and add some sliced red onion and cherry tomatoes. Finish with crumbled feta and a drizzle of tzatziki.

For a Cajun twist, use andouille sausage and season everything generously with Cajun seasoning instead of the garlic and onion powder. You could also go the German-inspired route with bratwurst, caraway seeds, and a side of whole grain mustard.

If your family loves cheese, sprinkle some grated Parmesan over everything in the last 5 minutes of cooking for a crispy, golden topping. And for a sweeter note, try adding chunks of sweet potato alongside the regular potatoes—they caramelize beautifully and add lovely color to the pan.

Make-Ahead Options

This is one of those recipes that’s so quick and easy, I usually just make it the night of, but there are definitely ways to get ahead if you’re meal planning.

You can prep all your vegetables in the morning—trim the green beans, halve the potatoes, and store them separately in the fridge in airtight containers or bags. When dinner time rolls around, just toss everything together and pop it in the oven.

The seasoned potatoes can even sit in the bowl for a few hours if needed, which actually helps the flavors sink in. If you want to prep the entire meal ahead, you can assemble everything on the sheet pan, cover it tightly with plastic wrap, and refrigerate for up to 4 hours before baking. Just add an extra 5 minutes to the cooking time since you’re starting with cold ingredients.

Leftovers keep beautifully in the fridge for up to 4 days and can be frozen for up to 3 months, though the green beans may lose a bit of their crisp texture after freezing.

What to Serve With Sheet Pan Sausage, Potatoes, and Green Beans

This meal is pretty complete on its own—you’ve got protein, veggies, and starch all in one pan—but there are some wonderful sides that make it even better.

A simple arugula or mixed greens salad with a light vinaigrette cuts through the richness beautifully and adds freshness to the plate. Crusty bread or warm dinner rolls are perfect for soaking up any flavorful juices left on the pan.

If you want to bulk it up even more, serve it over a bed of quinoa, rice, or creamy polenta. For sauces, grainy mustard, whole grain Dijon, or even a little horseradish cream on the side lets everyone customize their plate.

And for drinks, this pairs wonderfully with a crisp white wine, a light beer, or even sparkling water with lemon if you’re keeping it simple.

Allergy Information

This recipe contains potential allergens depending on your sausage choice, as many commercial sausages contain gluten, soy, or dairy. Always check the labels if you’re cooking for someone with allergies.

For a gluten-free version, simply choose certified gluten-free sausage links—there are many excellent options available now. If you need a dairy-free meal, this recipe is already dairy-free as written, though some sausages may contain milk products, so double-check the ingredients.

For a lower-sodium option, look for reduced-sodium sausages and go easy on the added salt, letting the other seasonings shine. If anyone in your family has a nightshade allergy, you can skip the paprika and potatoes, substituting sweet potatoes or butternut squash cubes and using different seasonings like thyme or rosemary instead.

Storage & Reheating

Let any leftovers cool to room temperature, then transfer them to an airtight container and refrigerate for up to 4 days.

This reheats beautifully in the oven at 350°F for about 10–15 minutes, which helps maintain some of that crispy texture. You can also reheat individual portions in the microwave for 1–2 minutes, though the vegetables won’t be quite as crispy.

If you’ve frozen portions, thaw them overnight in the refrigerator before reheating. I actually love eating the leftovers cold or at room temperature in a grain bowl for lunch the next day—just chop everything up, toss it with some fresh greens and a drizzle of balsamic, and you’ve got yourself a delicious meal prep option.

Questions I Get Asked A Lot

Can I use frozen green beans instead of fresh?

Yes, you can! Just make sure to thaw and pat them completely dry before adding them to the pan, otherwise they’ll release too much water and steam instead of roast. You might want to add them at the same time as the sausage since frozen beans can take a bit longer to cook through.

My potatoes didn’t get crispy—what went wrong?

This usually happens when the pan is too crowded or the potatoes aren’t cut side down. Make sure there’s space between the pieces so hot air can circulate, and try to place them cut side down on the pan for maximum contact with the hot surface. Also, don’t skip that initial 10-minute roast—it makes all the difference!

Can I use sweet potatoes instead of baby potatoes?

Absolutely! Sweet potatoes are delicious in this recipe. Just peel them and cut them into similar-sized chunks. Keep in mind they may cook a bit faster than regular potatoes, so check them around the 20-minute mark.

What if I don’t have smoked paprika?

No problem at all! You can use regular paprika, a pinch of cumin, or just skip it entirely. The dish will still be delicious with just the garlic and onion powder.

Can I add other vegetables to this sheet pan?

Yes! Bell peppers, cherry tomatoes, sliced onions, broccoli florets, or Brussels sprouts all work beautifully. Just consider their cooking times—heartier veggies like Brussels sprouts can go in with the potatoes, while quick-cooking ones like tomatoes should be added toward the end.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how it turned out for you and what variations you tried.