Sheet Pan Sausage and Vegetables
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This sheet pan sausage and vegetables is hearty, filling, and easy to make. It’s a delicious meal that’s perfect for a busy night!
Who else loves a sheet pan meal? I know they’re not quite as popular as they were a few years ago, but they are still a staple on my family’s menu. They’re so useful for so many reasons! When I’m tired and overwhelmed, I can just throw stuff on a sheet pan and have dinner in the oven within a few minutes. When I have a bunch of random vegetables to use up, I can toss them together with a little olive oil and seasonings, add some protein, and be all set! Sheet pan meals (at least at my house) are simple, filling, and (usually) pretty economical. This sheet pan sausage and vegetables is one of the sheet pan meals I make most often, and it’s always a winner!
This recipe will work with both cooked and raw sausage links. We’ve tried it with just about every kind of sausage, and it’s always a winner! (In my experience, even when I start with pre-cooked sausage, it still ends up juicy on the inside and crisp on the outside, not overcooked.) You can also substitute whatever kinds of vegetables you like, but green beans and potatoes are my family’s favorites. I love my green beans well-cooked and a little caramelized and crispy, so I cook them for the same length of time as the potatoes. If you prefer them a little less browned, you can add them to the baking about halfway through the cook time for the potatoes. I usually stick to fairly basic seasonings (garlic salt has my heart!) but you can experiment to your heart’s content. This is such a versatile and totally delicious meal!
Sheet Pan Sausage and Vegetables
Print Recipe
Ingredients
- 1 pound pork or chicken sausage
- 1 pound fresh green beans trimmed
- 1 pound baby gold potatoes cut in half
- 2 tablespoons olive oil
- 1-2 teaspoon garlic salt
- Pepper to taste
Instructions
- Preheat the oven to 425. Place the sausage, green beans, and potatoes on a baking sheet.
- Drizzle half of the olive oil over the green beans, and the other half over the potatoes. Sprinkle the vegetables liberally with garlic salt and add pepper to taste. Toss the vegetables to coat them evenly with oil and seasonings.
- Roast 20-25 minutes, tossing the vegetables halfway through, or until the sausage is cooked through and the potatoes are tender.
