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One-Pan Potatoes and Sausage

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

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

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