Sheet pan dinners are one of those weeknight meal solutions that I used to think was way overhyped.
In my mind, dinner on a baking sheet seemed like something that was way too plain. I honestly thought there was no way to get creative with it.
I don’t know if it’s because my mom used to make these kinds of dinners in a pinch (and that hers were kind of flavorless – sorry, Mom!) or if finding a satisfying one simply seemed too good to be true.
All I can say is, I officially have changed my mind on the matter.
The options for meals like this one, made with sausage and vegetables, are practically endless. You can use different types of meat, seasonal vegetables, and a plethora of spice combinations that make every single recipe totally unique.
As someone who has been hustling hard for the last year or two, seemingly non-stop, this is the kind of meal that I want to make at the end of a long day.
Even though I love to cook, there are some nights where it’s absolutely the last thing in the entire world that I want to do.
Those are the nights when I used to order in, adding way too many calories to my diet and waking up the next morning regretting my overindulgence.
So now, I can embrace an easy and delicious meal prepared at home without feeling like I have to put a lot of effort into cooking.
That’s the kind of recipe that I can get behind, especially when it’s healthy and balanced, am I right?
When it comes to sheet pan meals, they are so quick and easy, practically effortless to prepare. You only use one pan to cook, so you don’t have a ton of dishes to clean afterwards. And the cooking process is limited exclusively to the oven, so you don’t have to spend any time stirring or hovering over the stove.
Instead, you can take that time for yourself. You’ll need to check the oven twice, to add the sausage and flip it when it’s halfway done, so you probably won’t want to go too far. But whether it’s a quick cleanup of the rest of the kitchen or enjoying a glass of wine with a good book while you put your feet up, I’m sure you’ll find a satisfying use for those precious extra minutes of downtime.
The key to this recipe is to make sure you cut all of the ingredients to be about the same size. You want the hearty potatoes and green beans to all be similar in size so they will cook in the same amount of time.
When you remove the sausages from the oven, make sure you cut them into 1/2-inch-thick slices to complement the size of the potatoes and green beans.
The spices for this recipe are simple enough to highlight the fresh ingredients, but flavorful enough to enhance every single bite that you take. I love the flavor of sweet paprika, but if you want a little more smokiness to the dish, you can use pull out that smoked version from your spice rack instead.Print
When you’re in the mood for a simple dinner, there’s nothing better than easy and healthy sheet pan sausage and vegetables.
- 1–1.5 pounds russet potatoes, cut into 1-inch chunks
- 1/2–2/3 pound green beans, trimmed and cut into 1-inch chunks
- 1 mild medium onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons vegetable oil
- 1–1.5 pounds mild Italian sausage links
- Preheat oven to 400˚F.
- Place potatoes, green beans, onion, garlic, paprika, salt, pepper, and oil in a large mixing bowl. Stir to coat well.
- Spread vegetables on a baking sheet lined with parchment paper.
- Roast for 20 minutes, then push vegetables aside to make a space in the center. Add sausage to the pan.
- Continue roasting for 15-20 minutes, or until potatoes are tender and sausages are completely cooked through. Flip the sausages halfway through cooking.
- Remove pan from oven and transfer sausages to a cutting board. Slice into rounds.
- Add sausage and vegetables to a large bowl. Toss to combine. Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Meat
- Method: Roasting
- Cuisine: Dinner
Keywords: sheet pan recipe, sausage, potato, green bean, onion
Cooking By the Numbers…
Step 1 – Prepare Vegetables and Measure Remaining Ingredients
Wash the potatoes and pat them dry with paper towels. Cut them into 1-inch chunks.
Trim the ends of the green beans. Cut them into 1-inch pieces as well.
Peel and dice one medium mild onion. Not a fan of this task? Try our tips to say goodbye to those tears!
Peel and mince two cloves of garlic. Your garlic press will make short work of this.
Measure out all remaining ingredients as listed on the ingredients list.
Preheat your oven to 400˚F. Line a large rimmed baking sheet with parchment paper.
Step 2 – Roast Vegetables
In a large bowl, toss together the potatoes, green beans, onion, garlic, paprika, salt, pepper, and oil until the vegetables are coated evenly.
Add the vegetables to the prepared baking sheet and spread them out in an even layer.
Roast in the oven for 20 minutes. Set a timer, and go take a break for a bit!
Step 3 – Add Sausage
Remove from the oven and push the vegetables to the sides of the pan.
Poke a few holes in the sausage casings, and place the sausages in the center of the pan.
Step 4 – Roast Until Cooked Through
Roast for another 15 to 20 minutes, flipping the sausages about halfway through the cooking time. The potatoes should be fork-tender and the sausages should be cooked through. Remove from the oven.
Transfer the sausage to a cutting board and slice into rounds about 1/4 to 1/2 inch thick, or bite-sized, to complement the size of the vegetables.
Place the sausage and vegetables in a large serving bowl, and toss to combine.
Make It Seasonal Whenever You Can
While this dinner is a no-fail winner at any time of year, you can also swap out the potatoes and green beans for seasonal vegetables as desired. Consider some of these options:
- Potatoes: swap out for sweet potatoes, turnips, parsnips or carrots. Just make sure to peel these alternatives before chopping.
- Green beans: swap out for broccoli, bell peppers, zucchini, or grape tomatoes.
Do you need more one-pan meals that you know you can count on, to serve on busy weeknights? Check out these recipes:
- One-Pan Tex-Mex Skillet
- One-Pan Roasted Spiced Chicken with Vegetables
- One-Pan Chicken and Shrimp Lo Mein
When you cook after work, do you prefer sheet pan or stovetop one-pan meals? Tell us in the comments below. And be sure to come back to rate this recipe once you try it!
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on September 29, 2013. Last updated on March 21, 2020.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.