Description
This easy sheet pan sausage, potatoes, and green beans recipe is a complete one-pan dinner that’s perfect for busy weeknights. Juicy sausage links, crispy baby potatoes, and tender-crisp green beans roasted together with simple seasonings create a comforting, family-friendly meal.
Ingredients
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)
Instructions
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.
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.
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.
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.
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.
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.
Notes
- 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.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Main Dish
- Method: Roasting, Baking
- Cuisine: American