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Dinner is served in only 30 minutes with this easy sheet pan meal! Sausage, potatoes, and green beans roast together in this quick meal the whole family will love.
Update: This recipe was originally published in 2020 and has been republished with all new photos.
One of my all time favorite sheet pan meals is my Sheet Pan Sausage & Veggies. I can’t even tell you how often I’ve whipped that one up! A whole heck of a lot! It’s just so fast that it keeps my family fed when we have very little time (or the head chef of this household – that’s me – has very little will to cook). Today’s recipe is a very natural extension of that recipe and you’re going to be pleased as punch to gobble it up.
You’re welcome to use whatever fully cooked sausage you prefer. I typically go with this chicken and apple one from Applegate that I find at Whole Foods. I also recommend their fire roasted red pepper and sweet Italian varieties. Another great brand to check out is Aidells if you’re wanting another solid option with clean ingredients. But really any fully cooked sausage will work so if you have a brand you love go with it!
The prep is minimal. The most time intensive thing you’ll have to do is chop your potatoes and slice the sausage. Talk about simple, right?
For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):
- Sausage
- Potatoes
- Green beans
- Olive oil
- Seasonings
Spread the sausage, potatoes, and green beans on a parchment paper lined baking sheet.
Drizzle with olive oil and all the seasonings. Use a spatula to spread everything around so that it’s evenly coated. Spread in a single layer on the baking sheet. Bake until potatoes are perfectly tender and enjoy!
What sausage works best?
Use your favorite fully cooked sausage. Chicken, beef, turkey, or pork would all work. I prefer Applegate chicken sausages because the ingredient list is short but the flavor is always great. I get mine at Whole Foods. (Not an ad. Just sharing my preference if you’re looking for a brand to try.) Two other brands you might enjoy are Bilinski’s and Aidells.
What potatoes are best?
You can use any potato variety you like. I use gold or yellow potatoes because they always taste a little buttery and my family loves that.
Can you use a different veggie?
Green beans can easily be swapped out for another veggie that cooks in the same amount of time. Brussels sprouts, broccoli, and carrot sticks would all work beautifully too!
What size sheet pan should you use?
I use a 12 x 17 baking sheet for all my sheet pan recipes. This accommodates a lot of food without overcrowding. If your baking sheet is smaller, use two instead of one. (Don’t overcrowd.)
Does this sheet pan meal freeze well?
Yes! If making this meal for future enjoyment you can freeze it in an airtight freezer safe container (like freezer bags). Then thaw and reheat in a skillet on the stovetop or in the microwave.
More recipes like this:
Sheet Pan Greek Shrimp & Broccoli
Pistachio Herb Crusted Salmon with Asparagus
Sheet Pan Chicken & Cabbage Stir Fry
Sheet Pan Sausage with Potatoes & Green Beans
Ingredients
- 4 fully cooked sausages, sliced into circles 1/4 inch thick
- 12 oz fresh green beans, trimmed
- 1 lb potatoes, cut into 1-inch chunks, I prefer yellow or gold potatoes.
- 3 tbsp olive oil, extra virgin
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
Instructions
- Preheat the oven to 425°F. Line a 12" x 17" baking sheet with parchment paper.
- Spread green beans, potatoes, and sausage on the baking sheet. They do not need to be kept separate. Drizzle with olive oil. Sprinkle with salt, pepper, garlic powder, basil, and oregano. Stir so everything is well seasoned. Spread sausage and veggies in a single layer after stirring.
- Place in the oven and bake for 20 to 25 minutes or until potatoes are tender and cooked through.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious and so easy!
My husband is picky when it comes to seasonings and this was a hit!! I used baby potatoes, frozen green beans, soaked in water (separate bowls for about 5 minutes) and used canola oil as I didn’t have olive oil. I also tossed the potatoes and green beans with the seasoning before putting on the sheet pain. The taste was phenomenal and this recipe is a keeper!!
My whole family loves this including my dad who detests anything that is green!! This is one of those meals that I make in huge quantities because we can eat it as leftovers for a few days after the initial binge from the first night. I have found that using the garlic paste and Italian herb paste work better as you get a slightly better flavor.
We love this recipe. It’s one of our weekly go -to’s. We use a little less oil but otherwise we don’t change a thing! It’s so easy, fairly healthy, and the clean up is so simple!