One Pan Sausage, Green Beans, and Potatoes 🥔🌱🌭 — Easy Sheet-Pan or Skillet Dinner

A rustic, flavorful one-pan meal that takes the stress out of dinner: tender baby potatoes, crisp-tender green beans, and smoky sausage tossed in olive oil and seasonings, roasted or pan-seared until caramelized. Ready in about 35–45 minutes and perfect for weeknights, meal prep, or feeding a hungry family. 🍽️

Why this recipe works: the potatoes roast until golden and creamy inside, the green beans keep a satisfying snap, and the pre-cooked sausage (andouille, kielbasa, or smoked sausage) adds smoky, savory fat that flavors the whole pan. A touch of garlic powder, Italian seasoning, salt, and pepper is all you need to make this an approachable, crowd-pleasing dinner.

Ingredients — what you’ll need (Serves 3–4)

• 1 lb (450 g) baby potatoes — halved or quartered depending on size
• 8 oz (225 g) green beans — washed, trimmed
• 1 small yellow onion (~1 cup / 150 g) — cut into wedges or thick slices
• 1 lb (450 g) pre-cooked andouille sausage or kielbasa — cut into 1-inch (2.5 cm) bias slices
• 1/4 cup (60 ml) olive oil
• 1 teaspoon (3 g) garlic powder
• 1 teaspoon (6 g) salt — adjust to taste
• 1 teaspoon (1 g) Italian seasoning blend
• 1/2 teaspoon (1.5 g) ground black pepper

Hands-on Time & Total Time

• Prep: 10–15 minutes
• Cook: 20–30 minutes (oven) or 18–22 minutes (stovetop skillet with lid and finish uncovered)
• Total: ~30–45 minutes

Equipment

• Large rimmed baking sheet (if roasting)
• Or large heavy skillet (cast iron works great) if using the stovetop
• Chef’s knife, cutting board, tongs or spatula

Step-by-step Instructions

1) Preheat & Prep

Preheat oven to 425°F (220°C) if roasting. Prepare a rimmed baking sheet lined with parchment or lightly oiled. If using a skillet, heat a large heavy skillet over medium-high heat and have a lid handy.

2) Toss the Veg & Sausage

In a large bowl combine the halved/quartered baby potatoes, green beans, onion wedges, and sliced sausage. Drizzle with 1/4 cup (60 ml) olive oil, then sprinkle 1 tsp garlic powder, 1 tsp salt, 1 tsp Italian seasoning, and 1/2 tsp black pepper. Toss until everything is lightly and evenly coated.

3A) Oven Method — Roast (recommended for caramelization)

1. Spread the mixture in a single layer on the prepared sheet pan with cut-side potatoes down (this helps browning).
2. Roast in the preheated oven for 20–25 minutes, then use tongs to flip/stir. Roast another 6–10 minutes until potatoes are fork-tender and edges are browned, and green beans are blistered but still bright green.
3. Optional: broil 1–2 minutes to deepen color—watch closely.

3B) Stovetop Skillet Method — Quick & Delicious

1. Heat the skillet over medium-high heat and add 1–2 tbsp olive oil if needed. Add potatoes cut-side down and cook undisturbed 5–7 minutes until golden.
2. Add onion and sausage, cook 3–4 minutes, stirring occasionally.
3. Add green beans, reduce heat to medium, cover and cook 6–8 minutes until potatoes are tender when pierced and green beans are crisp-tender. Uncover and increase heat for 1–2 minutes to caramelize and evaporate excess moisture.

4) Finish & Serve

Taste and adjust seasoning with extra salt, pepper, or a squeeze of fresh lemon juice for brightness. Garnish with chopped parsley or thinly sliced green onions if desired. Serve hot straight from the pan or plate family-style. ❤️

Flavor Variations & Add-Ins

• Garlic & Herb: Add 3 minced garlic cloves with the onions and finish with fresh thyme or rosemary.
• Spicy Kick: Toss slices with 1/2–1 tsp smoked paprika or red pepper flakes, or use spicy andouille.
• Mustard Glaze: Whisk 1 tbsp Dijon mustard + 1 tsp honey and drizzle over potatoes and sausage in the last 3 minutes of cooking.
• Veggie boost: Add halved cherry tomatoes (toss in last 5 minutes) or thinly sliced bell pepper for color and sweetness.
• Sheet-pan swap: Swap baby potatoes for small sweet potatoes (adjust roast time by +5–8 minutes).

Health Notes & Safety Considerations

• Sausage safety: Pre-cooked sausage is quick and safe; if using raw sausage, cook it through to an internal temperature of 160°F (71°C) before serving.
• Allergens: Check sausage labels for allergens (milk, soy, wheat). Green beans and potatoes are naturally gluten-free.
• Salt control: Sausage is salty — start with 1 tsp salt and adjust after cooking.
• Balance: Pair with a green salad or a simple slaw to add freshness and fiber. 🥗

Nutrition & Ingredient Benefits (with measurements & approximate weights)

Approximate total calories for whole pan: ~2,170 kcal. Per serving (4 servings): ~540 kcal. Exact values depend on sausage brand and amounts of oil used.

Meal-Prep & Storage

• Refrigerate: Store leftovers in an airtight container up to 3–4 days.
• Reheat: Reheat in a skillet over medium heat to keep potatoes crisp, or in a 350°F (175°C) oven for 10–12 minutes.
• Freeze: This dish is freezer-friendly — cool completely, then freeze up to 2 months. Thaw overnight in the fridge and reheat in a skillet or oven.
• Make-ahead: Trim and par-cook potatoes in the microwave for 4–6 minutes to reduce oven time; finish with sausage and green beans before serving.

Serving Suggestions & Pairings

• Light green salad with lemon vinaigrette 🍋
• Warm crusty bread or garlic bread for soaking up juices 🥖
• Simple pickles or quick slaw to cut through richness 🥒
• Mustard sauces (Dijon or whole-grain) make a great condiment

Chef Notes & Tricks from the Pros

Bobby Flay — On contrast & char

“Let the potatoes get an honest sear — don’t overcrowd the pan. Char builds flavor. Finish with a squeeze of lemon to brighten the smoky sausage.”

Gordon Ramsay — On seasoning layers

“Season during cooking, not just at the end. Taste as you go. If you’re using pre-cooked sausage, reduce added salt and punch it up with fresh herbs at the finish.”

Ina Garten — On simplicity and quality

“Use the best olive oil you have and buy a sausage you enjoy on its own — that quality will carry the dish.”

Ree Drummond — On family-friendly batch cooking

“Double the batch and freeze half for busy weeknights. Kids love the sausage-and-potato combo — keep a pan of roasted veggies ready and dinner’s done.”

10 Detailed FAQs (Everything you want to know)

1. Can I use frozen green beans?
   Yes — thaw and pat dry first, or add frozen beans a few minutes earlier and allow extra time for moisture to cook off.
2. What if my sausage is raw?
   Brown raw sausage slices first until cooked through (160°F / 71°C internal), then remove, roast potatoes until nearly done, and return sausage for the last 8–10 minutes.
3. Can I make this gluten-free?
   Absolutely — the recipe is naturally gluten-free if you use a gluten-free sausage (check labels for fillers and binders).
4. My potatoes aren’t browning — why?
   Likely overcrowding or too much moisture. Spread in a single layer, pat potatoes dry before oiling, and use higher heat (425°F oven).
5. How do I make it lower in fat?
   Use less oil (1–2 tbsp) and swap sausage for pre-cooked chicken sausage or turkey kielbasa; be mindful of sodium.
6. How can I add more veggies?
   Add sliced bell peppers, halved cherry tomatoes (last 5–7 minutes), or mushrooms (add with onions). Root veggies (carrots) need more roast time—par-cook first.
7. Can I roast everything on foil instead of parchment?
   Yes — foil helps with cleanup; lightly oil to prevent sticking. Parchment keeps things drier and more evenly browned.
8. Would this work on the grill?
   Yes — use a foil tray or grill basket. Cook over medium heat and stir occasionally until potatoes are tender and charred in spots.
9. What sidedressings and condiments pair best?
   Dijon mustard, a quick lemon-garlic aioli, or chimichurri for herb-forward brightness.
10. How should I adjust for a crowd?
    Multiply ingredients proportionally and use multiple sheet pans to avoid overcrowding. Food cooks more evenly when spread in a single layer.

Common Troubleshooting

• Potatoes undercooked: Cut too-large pieces — cut smaller or par-cook in microwave for 4–6 minutes.
• Soggy green beans: They were added too early — add them in the final 6–8 minutes so they stay crisp-tender.
• Too salty: Sausage brand is salty — serve with a neutral side (rice, crusty bread) and avoid adding extra salt at the end.

Related Articles & Internal Links

Explore complementary recipes and deeper tips on one-pan dinners, sausage recipes, and vegetable roasting tips for perfect results every time.

Make It Your Own — Customization Ideas

• Breakfast version: Add halved baby potatoes, sausage, and top with fried eggs and hot sauce for a skillet breakfast.
• Mediterranean twist: Use lamb sausage, add olives and feta at the end, and finish with lemon zest.
• Low-carb: Replace potatoes with cauliflower florets (roast until golden) and use chicken sausage.

Sustainability & Budget Tips

• Buy seasonal green beans or frozen to reduce waste and cost.
• Use small potatoes or leftover roasted potatoes from another meal to stretch the recipe.
• Shop sausages from local butchers when possible — often fresher and with fewer additives.

Final Thoughts & Serving Inspiration

This One Pan Sausage, Green Beans, and Potatoes recipe is exactly the sort of comforting, flexible meal that becomes a household staple. It’s straightforward enough for busy weeknights, flexible enough to adapt to what’s in your market, and satisfying enough to please kids and adults alike. The pan juices make great soak-up sauce for bread, and the combination freezes well for future meals.

Try it this week, then experiment with one of the variations to make it your own. Share a photo and your twist — we love seeing how readers personalize their pans! 📸🔥