This hassle-free Sheet Pan Sausage and Potatoes is a one pan wonder that combines flavorful sausage, golden potatoes, vibrant peppers, and green beans. An easy, wholesome meal for a busy weeknight!
You might know by now that I’m pretty darned fond of one pot and one pan meals. I honestly can’t get enough of them. Easy prep and easy cleanup are the name of the game for getting dinner on the table in a busy household.
This sheet pan meal has it all – protein, potatoes, and veggies. It’s colorful, easy, and exceptionally tasty.
It’s also totally versatile and easy to change up to your liking, so have at it and make it yours! I’ve included lots of ideas for ingredient swaps below.
Table of contents
- Sausage: Fully cooked sausage cut down into ½-inch slices.
- Potatoes: Baby gold potatoes, halved or quartered as needed so that they’re in 1½- to 2-inch pieces.
- Onion: Yellow, white, or red onion cut into chunks.
- Vegetables: I love adding additional veggies for color and to bump up the nutrition value. Assorted colors of bell peppers and fresh green beans work really well. All the veggies should be cut into even sized 1½- to 2-inch pieces.
- Extra virgin olive oil
- Seasoning: You can use either fresh or dried herbs including rosemary and thyme, an all-purpose seasoned salt (I use Lawry’s), and freshly ground black pepper.
- Fresh parsley: An optional garnish for the finished recipe.
How to Make Sheet Pan Sausage and Potatoes
- Place the potatoes in a large mixing bowl and toss with olive oil, rosemary, thyme, seasoned salt, and freshly ground black pepper.
- Pour the seasoned potatoes out on the prepared baking sheet. Roast in the preheated 400 degree F oven for 20 minutes, stirring once after 10 minutes.
Whether you line your baking sheet with aluminum foil is a personal choice. It’s great for easy cleanup but the recipe will work just as well without it.
- While the potatoes are roasting, add the sausage, bell peppers, green beans, and onion to the same mixing bowl. Toss with olive oil, seasoned salt, and pepper, to taste.
- Increase the oven temperature to 425 degrees F. Pour the sausage and vegetable mixture on to the baking sheet with the potatoes and use a spatula to spread everything out into an even layer. Roast until all the vegetables are fork tender and the potatoes and sausage are browned. Garnish with parsley before serving.
The vegetables will let off moisture as they roast which is why it’s important to increase the oven temperature before returning the baking sheet to the oven. A very hot oven will help cook off the liquid.
Sausage: You can use any fully cooked rope sausage or link sausage you love. I frequently use smoked sausage but we also love it with spicy andouille. To lighten things up, go with a yummy flavor of chicken sausage, like Aidells. Any flavor and any variety of sausage will work, as long as it is fully cooked.
Potatoes: If you don’t find baby gold potatoes, you can use larger Yukon gold potatoes, red potatoes, or russet potatoes. Just cut them down as needed so they are even 1½- to 2-inch pieces. The itty, bitty creamer potatoes are so small they can be roasted whole.
Vegetables: Swap out the green beans for broccoli florets, asparagus, or zucchini.
Seasoning: You can substitute the seasoned salt with any seasoning blend you love. This would be delicious with my Kickin’ Cajun Seasoning Mix which I use like an all-purpose seasoning in my kitchen.
Transfer leftovers to an airtight container and refrigerate for up to 4 days. Sheet Pan Sausage and Potatoes is a great choice for meal prep! Prepare it on Sunday and portion it out for easy, delicious meals through the week.
Reheat leftovers in the microwave just until warmed though. They can also be reheated in an air fryer at 350 degrees F for about 5 minutes.
More Sausage Recipes You’ll Love
- Skillet Sausage Pasta
- Italian Sausage Sandwich
- Chicken and Sausage Stew
- Foil Pack Southwest Sausage and Potatoes
- Easy Red Beans and Rice with Sausage
Sheet Pan Sausage and Potatoes
- 1 pound baby gold potatoes, quartered or halved if very small
- 2 tablespoons extra virgin olive oil, divided
- 2 teaspoons fresh rosemary, chopped (or ¾ teaspoon dried)
- 2 teaspoons fresh thyme, chopped (or ¾ teaspoon dried)
- 1 teaspoon Lawry's Seasoned Salt, or other all-purpose seasoning, divided
- Freshly ground black pepper, to taste
- 12 to 14 ounces fully cooked sausage, ½ -inch slices rope sausage like HIllshire Farms Smoked Sausage or link sausage like Aidells Cajun Style Andouille)
- 1 small red bell pepper, coarsely chopped (1½- to 2-inch pieces)
- 1 small yellow or green bell pepper, coarsely chopped (1½- to 2-inch pieces)
- ¼ pound fresh green beans, trimmed and chopped in thirds (1½- to 2-inch pieces)
- 1 small yellow onion, halved and cut into chunks
- Fresh parsley, chopped, for garnish
- Preheat oven to 400 degrees F.
- Place the potatoes in a large mixing bowl and toss with 1 tablespoon olive oil. Add the rosemary, thyme, ½ teaspoon seasoned salt, and freshly ground black pepper, to taste. Toss again to distribute the seasonings. Pour the seasoned potatoes out on a large rimmed baking sheet. Roast in the preheated oven for 20 minutes, stirring once after 10 minutes.
- Meanwhile, add the sausage, bell peppers, green beans, and onion to the same mixing bowl. Toss with the remaining 1 tablespoon olive oil and season with the remaining ½ teaspoon seasoned salt and pepper, to taste. Set aside.
- Remove the baking sheet from the oven and increase the oven temperature to 425 degrees F.
- Pour the sausage and vegetable mixture over the potatoes. Use a spatula to combine well and spread everything out into an even layer. When the oven comes to temperature, return the pan to the oven for an additional 25 to 30 minutes, tossing every 10 minutes, roasting until all the vegetables are fork tender and the potatoes and sausage are browned.
- Remove from the oven, garnish with parsley, and serve.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
This post was originally published on May 20, 2014. It has been updated with new text and images.