Home > Dinner > One-Pan Potatoes and Sausage One-Pan Potatoes and Sausage September 2, 2020 | 67 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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 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. 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. 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. More Easy One-Pan Dinners One-Pan Italian Sausage and Veggies with an Italian-inspired seasoning blend Mini Meatloaf made on a sheet pan with veggies and mashed potatoes One-pan Breakfast Potatoes and Bacon with veggies One-Pan Lemon Parmesan Chicken and Asparagus with breaded chicken and Parmesan-coated asparagus Sheet Pan Fajita Chicken and Veggies with chicken FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. One-Pan Potatoes and Sausage 5 from 26 votes - Review this recipe 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. SAVE TO RECIPE BOX Print Recipe One-Pan Potatoes and Sausage 5 from 26 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe 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 Equipment15x21-inch sheet pan (See Note 1) Ingredients1 pound (475g) baby red potatoes (or baby Yukon gold potatoes) 8 oz. (1/2 of a 16-oz bag, 242g) petite baby carrots1 teaspoon EACH: dried basil, dried thyme, dried oregano, and paprika1/2 teaspoon onion powderFine sea salt and cracked pepper1/4 cup olive oil separated8 oz. (2 cups; 250g) asparagus1/2 large yellow onion1 package (13 oz.; 368g) skinless smoked sausage (we use turkey sausage)1 tablespoon minced garlic1/3 cup (78g) freshly grated Parmesan cheeseOptional: fresh parsley InstructionsPREP: 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 NotesNote 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 FactsCalories: 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 DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.