One Pan Sausage, Green Beans, and Potatoes

One Pan Sausage, Green Beans, and Potatoes is a hearty, rustic meal that’s perfect for busy weeknights. Everything roasts together on a single sheet pan—juicy sausage, tender potatoes, and crisp green beans—all seasoned with garlic and herbs for a comforting, flavorful dish with minimal cleanup.

Why You’ll Love This Recipe

I love how simple this meal is—just chop, toss, and roast. It’s packed with flavor and texture: the sausage gets beautifully caramelized, the potatoes are golden and soft inside, and the green beans keep a nice snap. It’s one of those go-to meals I keep coming back to when I need something filling and fuss-free. Plus, it’s easy to customize with what I have on hand.

Ingredients

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

smoked sausage (sliced into rounds)
baby potatoes or red potatoes (halved or quartered)
fresh green beans (trimmed)
olive oil
garlic (minced)
onion powder
Italian seasoning
salt
black pepper
optional: paprika or red pepper flakes for heat

Directions

1. I preheat my oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil for easy cleanup.

2. I toss the potatoes with half of the olive oil, garlic, onion powder, Italian seasoning, salt, and pepper.

3. I spread the potatoes on the baking sheet and roast them for 15–20 minutes to give them a head start.

4. While the potatoes cook, I prep the green beans and slice the sausage.

5. After 20 minutes, I add the sausage and green beans to the baking sheet. I drizzle with the remaining olive oil and sprinkle a bit more seasoning.

6. I toss everything together directly on the sheet and spread it out evenly.

7. I return the pan to the oven and roast for another 20–25 minutes, or until the potatoes are fork-tender and the sausage is nicely browned.

8. I serve it hot, straight from the pan, with a squeeze of lemon or a sprinkle of Parmesan if I’m feeling extra.

Servings and timing

This recipe makes about 4 hearty servings.
Prep time: 10 minutes
Bake time: 40–45 minutes
Total time: Under 1 hour

Variations

• I sometimes swap the green beans for broccoli, asparagus, or Brussels sprouts depending on what I have.

• For more flavor, I add a splash of balsamic vinegar or Dijon mustard before roasting.

• I love using turkey or chicken sausage for a lighter version.

• To make it spicy, I use hot sausage or add crushed red pepper flakes.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I pop it in the microwave or reheat in the oven at 350°F until warmed through. If I want to bring back the crispiness, I toss it in a skillet for a few minutes.

FAQs

Can I use frozen green beans?

Yes, I’ve used frozen green beans in a pinch. I thaw them first and pat them dry to avoid too much moisture on the pan.

What kind of sausage works best?

I usually go with smoked sausage or kielbasa. Chicken or turkey sausage also works great for a leaner option.

Do I need to boil the potatoes first?

No need—I just cut them small enough so they cook through in the oven. Giving them a head start helps them roast evenly.

Can I prep this ahead of time?

Yes, I often chop everything the night before and keep it in the fridge. Then I just toss it together and bake when ready.

How do I keep the green beans from getting soggy?

I add them halfway through cooking so they stay crisp-tender. Over-roasting them with the potatoes can make them too soft.

Conclusion

One Pan Sausage, Green Beans, and Potatoes is one of my favorite quick dinners. It’s easy, satisfying, and full of bold, savory flavor. Whether I’m cooking for the family or meal-prepping for the week, this dish never fails to hit the spot—and I love that it all comes together with just one pan.

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