Sheet Pan Sausage, Potatoes and Green Beans

Sheet Pan Sausage, Potatoes and Green Beans has been such an easy dinner to throw together lately. I roast the potatoes first, so they have time to soften, then add the kielbasa, green beans, and onion for the rest of the cook time. The sausage browns up nicely in the oven, and everything picks up that garlicky, smoky seasoning. It’s nothing fancy, but it makes a really good dinner, and cleanup is easy.

My oldest daughter, Olivia, had this for dinner with us and loved it, which says a lot because she’s still a pretty picky eater at 28. There were a few leftovers, so I ate them the next day and didn’t think much of it. Then Olivia came looking for them at lunchtime and asked if she could have the rest. I had to tell her I’d already eaten them. Clearly, I misjudged how serious she was about those leftovers.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Baby potatoes: I like baby potatoes for this because they don’t need peeling. Cut them into roughly 1-inch pieces so they roast through in the time given.
• Kielbasa sausage: Kielbasa works well here because it’s already cooked and browns around the edges in the oven. If you’re in Canada, you may also see similar sausage sold as Polish sausage or kolbassa. Slice it into ½-inch rounds.
• Fresh green beans: I use fresh rather than frozen so they don’t get too soft while roasting.
• Yellow onion: Cut it into chunks rather than small pieces so it holds up better in the oven.
• Garlic: Add fresh minced garlic with the sausage and green beans instead of at the beginning so it doesn’t burn.
• Italian seasoning: An easy way to add a mix of herbs without pulling out several different jars.
• Smoked paprika: Adds a little smokiness that goes especially well with the kielbasa.
• Garlic powder: I use this on the potatoes so they’re seasoned from the start.
• Olive oil: You’ll use some for the potatoes and the rest for the sausage and vegetables.
• Salt and pepper

How to Make Sheet Pan Sausage, Potatoes and Green Beans

• Step One: Preheat oven to 425°F. Line a large rimmed sheet pan with parchment paper or foil for easier cleanup if you wish.
• Step Two: Add potatoes to a large bowl. Toss with 2 tablespoons olive oil, Italian seasoning, garlic powder, smoked paprika, salt, and pepper.
• Step Three: Arrange potatoes in a single layer on the baking sheet. Roast for 20 minutes.

• Step Four: In the same bowl, toss the sausage, green beans, onion, and minced garlic with the remaining 1 tablespoon of olive oil. 
• Step Five: Remove the sheet pan from the oven. Add the sausage, green beans, onion, and minced garlic mixture. Spread into an even layer.
• Step Six: Return to the oven and roast for another 18 minutes, stirring once halfway through, until the potatoes are tender and the green beans are cooked to your liking. Serve immediately.

What I Learned Making This Recipe

• Give the potatoes a head start. The potatoes need more time than the sausage and green beans. Roasting them for 20 minutes first gives them enough time to get tender without overcooking everything else.
• Cut the potatoes into about 1-inch pieces. I found that size cooked through nicely in the time given. Bigger pieces may still be firm when everything else is ready.
• Add the green beans later. They only need the second part of the cooking time. I like them tender but not overly soft.
• Don’t crowd the pan. Give the sausage and potatoes as much room as you can so they brown instead of steaming.
• You don’t need much seasoning. Kielbasa already has plenty of flavor, so the Italian seasoning, garlic, and smoked paprika are enough without making the dish overly seasoned.

Variations and Substitutions

• Use another sausage: Smoked sausage, turkey kielbasa, or chicken sausage would all work in place of regular kielbasa.
• Swap the potatoes: Yukon Gold or red potatoes are good options. Just cut them into small, even pieces so they cook in the same amount of time.
• Change up the vegetables: Broccoli, bell peppers, zucchini, or Brussels sprouts would all work. Keep in mind that some vegetables cook faster than others, so you may need to add them later.
• Try a different seasoning: Cajun seasoning, Greek seasoning, or a simple garlic-and-herb blend is an easy way to change the flavor.
• Leave out the onion: Skip it if you’re not a fan. I’d add a little extra garlic powder or onion powder to make up for some of the flavor.
• Add a little heat: Sprinkle in some red pepper flakes or use a spicy smoked sausage.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
• Freezer: Freeze leftovers in a freezer-safe container for up to 2 months. The potatoes and green beans may be a little softer after thawing.
• Reheating: Reheat individual portions in the microwave, or warm everything on a sheet pan in a 375°F oven until heated through.
• Make ahead: Trim the green beans, slice the sausage, and chop the onion ahead of time. If you want to cut the potatoes in advance, keep them covered with cold water in the refrigerator, then drain and dry them well before roasting.

Sheet Pan Meals

• One-Pan Garlic Butter Chicken and Veggies
• Lemon Pepper Sole Sheet Pan Dinner
• One-Pan Maple Dijon Chicken
• One-Pan Lemon Thyme Chicken

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