One-Pan Potatoes and Sausage

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This One-Pan Potatoes and Sausage is a simple but tasty meal with roasted garlic and herb potatoes, asparagus, carrots, onions and sausage, all prepared on one sheet pan. It’s an easy family-friendly meal.

Pair this simple and hearty dinner with a light salad like this fruit salad recipe or this quinoa apple salad.

 

ONE PAN ROASTED GARLIC POTATOES AND SAUSAGE! Red potatoes, asparagus, carrots, and sausage all with herbs. Recipe via chelseasmessyapron.com

Up-close image of the finished Potatoes and Sausage sheet pan dinner.

One-Pan Potatoes and Sausage

The One-pan Sausage and veggies recipe has ended up being one of the most popular recipes I’ve ever shared. Since developing this, so many of you have asked for variation ideas. I’ve loved coming up with those and sharing them here.

This One-Pan Potatoes and Sausage aims to please those meat-and-potato eaters in a lighter, more nutritious way. We’re still getting meat (sausage) and potatoes (yum!), but adding more veggies into the mix, a killer spice mix for flavor (without extra calories), and healthful fats (olive oil).

This meal is such a great well-rounded dinner, and it’s also crazy simple to make. One sheet pan, one spice blend, minimal prep and very minimal clean up.

Process shots: combining the seasoning blend; adding veggies, oil and seasonings to the pan; tossing to coat; baking in the oven.

One-Pan Potatoes and Sausage process overview

This recipe is fun because we get hearty veggies that typically take a long time to roast (the carrots and potatoes) while also getting in veggies that don’t take near as long (onion and asparagus). The secret? Staggering the cook times. It actually even makes everything go quicker because while the first half of this dinner is roasting, you have time to prepare the rest of it!

Below is a quick overview of how to make One-Pan Potatoes and Sausage. There is also a quick (under 1 minute) video on this post if you’d prefer to watch it!

  • Start by tossing together the seasoning mix. While we get the oven nice and hot, quickly mix the seasonings. The seasoning blend is made once and used twice in this dish!
  • Once the seasoning is prepped, chop the potatoes and open the bag of carrots (no chopping there!). Add both to the pan with some olive oil and half the seasonings. Roast.
  • Meanwhile, thinly slice the sausage and the onion, and coarsely chop the asparagus into 2-inch pieces. Garlic can also be minced here, or the pre-minced jarred variety can be used to save prep time.
  • The sheet pan is removed and carrots and potatoes get pushed to one side of the sheet pan. On the other side, we add the sausage, asparagus, onion, some more olive oil, the rest of the seasoning mix and the minced garlic. Toss it all together and continue roasting.
  • And that’s it! You’ve got your meat, potatoes, veggies and all deliciously seasoned in one sheet pan and in under an hour of time. Enjoy!

QUICK TIP

Ever wonder if you should select the roast or bake option on your oven? It really makes no difference. Roasting and baking are both dry heat methods of preparing something in the oven. The two settings are listed to make users feel comfortable. The difference between the two methods is what happens while food in the oven. Baking usually changes the form of food from liquid, paste, dough, or powders to solid form. Roasting usually does not change the form of the food but makes it more tender or well-done and usually adds a fat of some sort.

What type of sausage to use

I recommend using smoked sausage for this recipe. We love using hardwood smoked turkey sausage (to keep this recipe on the healthier side). We’ve also used chicken sausage and enjoyed that.

Process shots: add sausage, asparagus, onion, garlic and seasonings to the veggies already in the pan; toss to coat and roast until done; add parsley and Parmesan cheese and serve.

One Pan Potatoes and Sausage tips

  • Use an extra-large sheet pan. The more space the vegetables and sausage have (and the less-crowded they are) the better they roast in the oven. When vegetables are overlapping on a sheet pan, they end up steaming instead of roasting which results in softer, somewhat soggy-tasting veggies. I recommend using a (this) 15×21 inch sheet pan for One-Pan Potatoes and Sausage. (See quick tip).
  • Add some Parmesan cheese on top for the perfect finishing touch. I recommend grating the Parmesan cheese with a microplane, which gives it a great texture and allows the cheese to melt beautifully into the veggies and sausage.
  • Cut vegetables into roughly equal sizes. This ensures even roasting so there aren’t some under-cooked veggies and some over-cooked.
  • Choose petite baby carrots. For best results on cooking time, make sure to get petite baby carrots; these are quite thin and small and cook up in the recipe’s indicated time.
  • Pick your favorite potatoes. We love baby reds and also love baby Yukon golds in this meal. Use whichever you’d prefer — Yukon golds have a more delicate and buttery flavor while red potatoes are more hearty and savory. Whichever potatoes you use, make sure they are cut small enough to roast in time with everything else.

QUICK TIP

If an extra-large sheet pan isn’t used, the cooking time will be longer than the recipe indicates. When the veggies and sausage have plenty of room to roast, they’ll develop beautiful, caramelized edges and cook faster.

Close-up shot of the finished One-Pan Potatoes and Sausage.

More Easy One-Pan Dinners

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One-Pan Potatoes and Sausage

5 from 24 votes
This One-Pan Potatoes and Sausage is a simple sheet pan meal with roasted garlic and herb potatoes, asparagus, carrots, onions, and sausage, all prepared on one sheet pan. It's an easy family-friendly meal.
Print Recipe

One-Pan Potatoes and Sausage

5 from 24 votes
This One-Pan Potatoes and Sausage is a simple sheet pan meal with roasted garlic and herb potatoes, asparagus, carrots, onions, and sausage, all prepared on one sheet pan. It's an easy family-friendly meal.
Course Dinner, Main Course
Cuisine American
Keyword One Pan Potatoes and Sausage
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 323kcal

Equipment

  • 15x21-inch sheet pan (See Note 1)

Ingredients

  • 1 pound (475g) baby red potatoes (or baby Yukon gold potatoes)
  • 8 oz. (1/2 of a 16-oz bag, 242g) petite baby carrots
  • 1 teaspoon EACH: dried basil, dried thyme, dried oregano, and paprika
  • 1/2 teaspoon onion powder
  • Fine sea salt and cracked pepper
  • 1/4 cup olive oil separated
  • 8 oz. (2 cups; 250g) asparagus
  • 1/2 large yellow onion
  • 1 package (13 oz.; 368g) skinless smoked sausage (we use turkey sausage)
  • 1 tablespoon minced garlic
  • 1/3 cup (78g) freshly grated Parmesan cheese
  • Optional: fresh parsley

Instructions

  • PREP: Preheat the oven to 400 degrees F. Line a very large sheet pan (15x21-inches) with parchment paper for easier clean-up (optional).
  • POTATOES AND CARROTS: Halve the baby red potatoes (or cube if they are larger). If not using baby potatoes, the potato pieces should be cut to ~1-inch pieces. In a small bowl, mix together all of the seasonings: the dried basil, thyme, oregano, paprika, onion powder, and salt and pepper (I use a heaping 1/4 teaspoon of salt and pepper). Mix together.
  • BAKE: Place the halved red potatoes and baby carrots on the sheet pan. Pour 2 tablespoons of olive oil and half of the seasoning mix on top. Toss to combine and place in the oven for 20 minutes.
  • ASPARAGUS, ONION, AND SAUSAGE: Meanwhile, prepare the asparagus by snapping off the ends and cutting into 2-inch pieces. Measure to get 2 cups asparagus. Thinly slice 1/2 of a yellow onion (1/4-inch thick slices). Cut the sausage into 1/2-inch thick coins.
  • ADD TO SHEET PAN: Remove the potatoes and carrots from the oven and using a spatula, push them to one side of the pan. On the other side, add in the chopped asparagus, sliced onion, sausage, and minced garlic. Add the remaining 2 tablespoons olive oil and remaining seasoning mix. Toss to combine and then toss everything together with the potatoes and carrots. Make sure to space out veggies/sausage; if the ingredients are overlapping, the bake time will be longer and the veggies will steam instead of roast.
  • BAKE AGAIN: Bake for another 10-15 minutes or until veggies are roasted to your desired preference. Top the dish with freshly grated Parmesan and fresh parsley as desired. Enjoy immediately.

Video

Recipe Notes

Note 1: Use an extra-large sheet pan. The more space the vegetables and sausage have (the less-crowded they are), the better they roast in the oven. When vegetables are overlapping on a sheet pan, they end up steaming instead of roasting which results in softer, somewhat soggy-tasting veggies. 

Nutrition Facts

Calories: 323kcal | Carbohydrates: 29g | Protein: 11g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 386mg | Potassium: 838mg | Fiber: 6g | Sugar: 6g | Vitamin A: 9008IU | Vitamin C: 16mg | Calcium: 287mg | Iron: 3mg

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Recipe Rating




58 Comments

  1. 5 stars
    Just tried this recipe and LOVE it!! I’m always on the lookout for healthy and satisfying recipes that are easy to prepare and this one delivers. Thank you!

  2. 5 stars
    Love this quick and easy one-pan meal!Thanks it’s delicious! I also had zucchini on hand and added that to the veggie combo!

  3. 5 stars
    I love this recipe! Ive made it several times, usually just using whatever veggies sound good or are in season and it always turns out amazing!

  4. The herbs and amount used on the front picture differ when you click- make it- what are the correct herbs and amount I should be using?
    Thanks!

    1. Hi Jennifer, I’m not quite sure what you’re asking, I do have several different versions of one pan sausage and veggie meals (this one, an Italian one, and a parsley based one); which are you specifically looking for?

      1. In the list of ingredients, you say to use 1 tsp each of the basil, thyme, oregano, and paprika. Then, in the instructions, you say to use a heaping 1/4 tsp…

  5. 5 stars
    This looks incredibly good. Right up my alley! We are vegetarian, so I plan to use our veggie “brats”, but otherwise I am keeping everything the same! Thanks so much for sharing!! I have no doubt this will become a staple in our house, especially with fall around the corner. ?

  6. Made this last night. Super easy and kitchen smelled so good.Hubby said it was a home run. It was delish. Served with corn on the cob. Will make it again. Thanks!

  7. 5 stars
    My taste buds love this. This is the best recipe I’ve made for dinner, hands down, and I have tried a lot of different recipes. Thank you!

  8. My taste buds love this .Roasted garlic and herb potatoes, asparagus, carrots, onions, and sausage all prepared on one recipe.Full taste, beautiful perfect salt, That is exciting! I am so happy for you!Thank you for this delicious recipe.

  9. 5 stars
    Hello – I’ve made this for my family several times, and we love it. On some of your other sheet pan recipes, you mention serving over rice or quinoa. Do you think this one also would be good served over rice? I am cooking for 10 on Monday and hoping to stretch two batches of this recipe to feed 10 because I only can fit two pans in my oven at the same time. Thank you!

  10. 5 stars
    Finally a sheet pan dinner that tastes better than “ehhh, it’s alright.” I only had broccoli on hand and added yams/sweet potatoes for the adults. Doubled everything but the meat and used two pans. Spices were just enough and not over powering. Thank you!

  11. 5 stars
    I have made this multiple times and we love it! Every time e i make it it’s a little different depending on what is in the fridge. Personal favorite addition are zucchini and Brussel sprouts. Th now for the inspiration!

  12. 5 stars
    Made this recipe last evening and it was very good. Everyone liked it. I’ll be making this again. Thank you.

  13. 5 stars
    Very good recipe. I Decided to change it up a bit by leave out the parsley and instead I drizzled balsamic glaze over the top before serving. Yummy!

  14. 5 stars
    This dish was super easy to make and very filling! I am for sure going to add this into my rotation. One comment my husband made was that it might need something with acid – do you have any suggestions?

    1. So happy to hear that! You can add a squeeze of lemon juice or add in some tomatoes to roast for the last 8-10 minutes.

  15. 5 stars
    Made this last night for dinner, and my whole family enjoyed it. Even my 9 year old who doesn’t eat veggies, loved it. It’s simple healthy and definitely a keeper! Thanks for the recipe.

  16. 5 stars
    I’ve made this twice now with Brussels sprouts instead of asparagus (my husband is a huge Brussels fan) and it’s absolutely delicious every time! The seasoning is perfect! I love a good and easy sheet pan meal! Thanks for the excellent recipe!

  17. 5 stars
    Just made this for dinner and we loved it! My husband is a vegetarian and I am not, so it was easy for him to dish up a serving without the sausage. The spice combination is great! I would make this and serve to guests. It looks delicious and it tastes delicious! Thank you!

  18. 5 stars
    So good! Husband and I both loved and will be cooking this frequently now! I was curious about the calories per serving, would a typical serving be 1 cup- 1 cup and a half? Thanks!

    1. So happy to hear that this was a hit!! If you divide the entire dish into 4 equal parts, each part is 1 serving size (424 calories) 🙂

  19. 5 stars
    This was fantastic, roasted root vegetables has become my favorite go-to dinner lately. Added bonus: the leftovers (if there are any!) make great “bubble and squeak”, that is, chop it up, sautee on a skillet and top with a fried egg. So good!

  20. 5 stars
    Just wanted to say thanks! I’ve been making this for my family on the regular for over a year now! We love it!

  21. 5 stars
    This is a really easy and yummy recipe! I sub in fresh greenbeans instead of asparagus because my kids are a little picky. Turns out great every time! Definitely a go to meal:)

  22. 5 stars
    Since I’m a vegetarian, I didn’t use sausage. And instead of using baby red potatoes I used baby dutch. The result was great! I’m learning how to cook and my family approved the way this recipe came out! Totally recommend!!

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