One-Pan Potatoes and Sausage
One-Pan Potatoes and Sausage is an easy sheet pan meal loaded with roasted potatoes, sausage, and colorful veggies like asparagus, carrots, and onions—simple, tasty, and family-friendly!
Servings: 4 servings
Cost: $12.80
Equipment
- Sheet pan (15" x 10") 15 x 21-inch, see note 1
Ingredients
- 1 pound baby red potatoes or baby Yukon gold potatoes
- 8 ounces baby carrots half of a 16-ounce bag
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- Salt and pepper
- 1/4 cup olive oil divided
- 8 ounces asparagus 2 cups
- 1/2 large yellow onion
- 1 (13-ounce) package skinless smoked sausage I use turkey sausage
- 1 tablespoon minced garlic
- 1/3 cup freshly grated Parmesan cheese
- Fresh parsley optional
Instructions
- Preheat oven to 400°F. Line a very large sheet pan (15x21-inches) with parchment paper for easier clean-up (optional).
- Halve the baby red potatoes (or cube if they are larger). If not using baby potatoes, cut potatoes into 1-inch pieces. In a small bowl, mix together all the seasonings: dried basil, thyme, oregano, paprika, onion powder, and salt and pepper (I use a heaping 1/4 teaspoon of salt and pepper). Mix together.
- Place the halved red potatoes and baby carrots on the sheet pan. Pour 2 tablespoons olive oil and half the seasoning mix on top. Toss to combine and place in the oven for 20 minutes.
- Meanwhile, prepare 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 sausage into 1/2-inch thick coins.
- Remove potatoes and carrots from the oven, and using a spatula, push them to one side of the pan. On the other side, add the chopped asparagus, sliced onion, sausage, and minced garlic. Add remaining 2 tablespoons olive oil and remaining seasoning mix. Toss to combine, then toss everything together with the potatoes and carrots. Make sure to space out veggies/sausage; if the ingredients overlap, the bake time will be longer, and the veggies will steam instead of roast.
- Bake 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
Notes
Note 1: Use an extra-large sheet pan. The more space the vegetables and sausage have, the better they roast in the oven. When vegetables overlap on a sheet pan, they end up steaming instead of roasting, which results in softer, somewhat soggy-tasting veggies.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through or in the microwave for a quicker option.
Nutrition
Serving: 1serving | 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