One-Pan Sausage, Green Beans, and Potatoes

Name: One-Pan Sausage, Green Beans, and Potatoes
Prep time: 10 min
Cook time: PT-488385H39M15S
Total time: 42 min
Cuisine: American
Ingredients: 1½ pounds baby potatoes, halved or thickly sliced; 1 pound fresh green beans, trimmed; 1 yellow onion, sliced; 1 pound pre-cooked andouille sausage or kielbasa, sliced; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 teaspoon dried thyme (or Italian seasoning); Salt and freshly ground black pepper, to taste; Pinch of red pepper flakes (optional)

I adore how this one-pan meal brings together hearty potatoes, crisp green beans, and smoky sausage for a dinner that’s effortless yet full of flavor. Everything roasts together on a single sheet pan, so I spend more time enjoying dinner and less time on cleanup.

Why You’ll Love This Recipe

I’m always on the hunt for meals that feel homey but don’t demand hours in the kitchen, and this recipe checks that box every time. The baby potatoes get golden and tender, the green beans stay vibrant, and the andouille or kielbasa adds a spicy, savory kick. Best of all, I just toss everything with seasonings and roast—no stirring or watching a pot required.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ pounds baby potatoes, sliced
1 pound fresh green beans, trimmed
1 yellow onion, sliced
1 pound pre-cooked andouille sausage or kielbasa, sliced
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried thyme (or Italian seasoning)
Salt and freshly ground black pepper, to taste
Pinch of red pepper flakes (optional, for heat)

directions

I preheat my oven to 425 °F (220 °C) and line a large rimmed baking sheet with parchment paper.
In a big bowl, I combine the sliced potatoes, green beans, and onion. I drizzle the olive oil over the veggies, sprinkle on the thyme, garlic, salt, pepper, and red pepper flakes if I’m using them, then toss until everything is evenly coated.
I spread the seasoned vegetables in an even layer on one half of the sheet pan.
On the other half, I arrange the sausage slices so they roast alongside the veggies but don’t overcrowd.
I roast for 20 minutes, then use a spatula to flip the potatoes and green beans for even browning. I continue roasting another 10–12 minutes, until the potatoes are fork-tender, the beans have a bit of char, and the sausage is warmed through.
I remove the pan from the oven and let it rest one or two minutes before serving so the flavors settle.

Servings and timing

This recipe serves 4 generously. Prep time is about 10 minutes, cook time is roughly 30–32 minutes, so I have dinner on the table in under 45 minutes total.

Variations

I swap the andouille for sliced chicken sausage or bratwurst when I want a milder flavor.
I add halved cherry tomatoes or diced bell pepper for extra color and sweetness.
I dust everything with smoked paprika or Cajun seasoning instead of thyme for a deeper smoky note.
I finish with a squeeze of fresh lemon juice or a handful of chopped parsley for brightness.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I spread the leftovers on a baking sheet and warm them in a 375 °F (190 °C) oven for about 8–10 minutes so the potatoes crisp up again. Microwaving works, but the potatoes lose some of their texture.

FAQs

Can I use fresh sausage instead of pre-cooked?

Yes—you can slice raw sausage links and roast them with the vegetables, but you may need to add 5–7 more minutes to ensure they cook through (internal temperature of 160 °F).

How do I make the potatoes extra crispy?

I let the potatoes sit cut-side down on the hot pan for the first 10 minutes of roasting without moving them. That initial contact helps develop a golden crust.

Can I prep this ahead of time?

Absolutely. I chop the vegetables and slice the sausage, then store them in a sealed container in the fridge. When I’m ready, I toss everything with oil and seasonings and roast as directed.

What if I don’t have green beans?

I swap in asparagus spears, broccoli florets, or Brussels sprouts—any sturdy vegetable that holds up to roasting works beautifully.

Is there a dairy-free way to add richness?

Yes—after roasting, I drizzle the pan juices with a bit of olive oil or a dairy-free buttery spread and stir before serving, which adds a silky finish without dairy.

Conclusion

This One-Pan Sausage, Green Beans, and Potatoes dinner has become one of my weeknight heroes. It’s flavorful, fuss-free, and completely customizable—plus, the single-pan method means I can spend more time relaxing and less time washing dishes. I hope it becomes a regular in your meal rotation, too

One-Pan Sausage, Green Beans, and Potatoes

One-Pan Sausage, Green Beans, and Potatoes

Why You’ll Love This Recipe

ingredients

directions

Servings and timing

Variations

storage/reheating

FAQs