Sheet Pan Smoked Sausage, Potatoes, and Green Beans
A minimal-cleanup, flavorful weeknight dinner featuring savory smoked sausage, tender baby potatoes, and crisp fresh green beans all roasted on a single baking sheet with smoky and garlicky seasonings.
Equipment
- Large rimmed baking sheet
- Parchment paper or aluminum foil
- Large mixing bowl
- Cutting board
- Chef's knife
Ingredients
Main
- 14 ounces Smoked sausage (kielbasa, andouille, or beef sausage) — Sliced into 1/2-inch thick rounds
- 1.5 pounds Baby yellow or red potatoes — Washed and halved (quartered if large)
- 1 pound Fresh green beans — Washed and ends trimmed
- 3 tablespoons Olive oil
- 1.5 teaspoons Garlic powder
- 1 teaspoon Smoked paprika — Sweet paprika can be substituted
- 1 teaspoon Onion powder (optional)
- 1 teaspoon Kosher salt — Adjust to taste based on the saltiness of your sausage
- 0.5 teaspoon Black pepper — Freshly cracked
Main
| 14 ounces | Smoked sausage (kielbasa, andouille, or beef sausage) | Sliced into 1/2-inch thick rounds |
| 1.5 pounds | Baby yellow or red potatoes | Washed and halved (quartered if large) |
| 1 pound | Fresh green beans | Washed and ends trimmed |
| 3 tablespoons | Olive oil | |
| 1.5 teaspoons | Garlic powder | |
| 1 teaspoon | Smoked paprika | Sweet paprika can be substituted |
| 1 teaspoon | Onion powder (opt.) | |
| 1 teaspoon | Kosher salt | Adjust to taste based on the saltiness of your sausage |
| 0.5 teaspoon | Black pepper | Freshly cracked |
Instructions
-
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or heavy-duty aluminum foil for easy cleanup.
~5 minIf using aluminum foil, lightly spray it with non-stick cooking spray before adding the ingredients. -
In a small bowl, combine the garlic powder, smoked paprika, onion powder (if using), kosher salt, and black pepper. Stir to create an even spice blend.
~2 min -
Place the halved baby potatoes and sliced smoked sausage on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with two-thirds of the spice blend. Toss well to coat, then spread them out into a single, even layer.
~3 minKeeping the green beans out for the first phase prevents them from overcooking and becoming mushy. -
Roast the potatoes and sausage in the preheated oven for 15 minutes.
~15 min -
Remove the baking sheet from the oven. Add the trimmed green beans to the pan. Drizzle the green beans with the remaining 1 tablespoon of olive oil and sprinkle with the remaining spice blend. Toss everything together, then spread back into a single layer.
~2 minBe careful when tossing, as the pan and ingredients will be very hot. -
Return the baking sheet to the oven and roast for an additional 12 to 15 minutes, or until the potatoes are fork-tender, the green beans are slightly blistered but crisp-tender, and the sausage is nicely browned.
~15 minIf you prefer crispier sausage, you can broil on high for the last 1-2 minutes of cooking. Watch closely to prevent burning. -
Remove from the oven and let rest for 2-3 minutes before serving hot straight from the pan.
~3 min
Tips & Storage
- Cut your potatoes uniformly so they cook at the same rate. If your baby potatoes are particularly large, quarter them instead of halving them.
- For an extra kick of heat, add 1/4 teaspoon of crushed red pepper flakes to your spice blend.
- Turkey or chicken sausage works wonderfully in this recipe if you want a lighter meal with less saturated fat.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave, or for best results, in an oven at 350°F or an air fryer until warmed through.