Italian Sausage Sheet Pan Dinner

Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: people

Calories: 440kcal

Author: Becky Hardin

Green beans, golden potatoes, carrots, peppers and succulent Italian sausage come together for a delicious and comforting Sausage Sheet Pan Dinner! It's such an easy sausage recipe, perfect for hectic weeknights.

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Equipment

Baking Sheet

Ingredients

½ pound green beans topped and tailed
2 cups carrots cut into ½ inch chunks
3 cups baby white potatoes cut into ½ inch chunks
1 red bell pepper cut into ½ inch chunks
3 tablespoons olive oil
½ tablespoon minced garlic
1 ½ teaspoons Italian spice
1 teaspoon oregano
½ teaspoon salt
½ teaspoon ground black pepper
4 Italian sausage links cut into coins 1 inch thick
Fresh parsley for garnish

Instructions

Preheat oven to 400F.
Line a sheet pan with aluminum foil or parchment paper. Set aside.
Place the carrots, potatoes and pepper chunks into a large bowl.
Drizzle with olive oil and add the garlic, Italian spice, oregano, salt and pepper. Toss to coat.
Use a slotted spoon to transfer the vegetables onto the sheet pan. Spread them out evenly.
Put the green beans in the bowl the other vegetables came out of and toss them to coat them in the remaining oil and spices. Set aside.
Place the sausage coins on the sheep pan in amongst the vegetables.
Bake for 25 minutes. Remove from the oven mix in the green beans and return to the oven for an additional 15 minutes.
Garnish with fresh chopped parsley.

Notes

Make sure you don't overcrowd the sheet pan. If veggies are all jammed together and overlapping they have a tendency to steam and you won't get that lovely roasted texture.
Try out different veggies, go seasonal for best results!
You can add the green beans in with the other vegetables if you would like but they tend to cook faster than the carrots, potatoes and peppers. My family like green beans that still have a bit of crunch to them so I prefer to add them later.
I have used many different types of potatoes in this dish and they all work well but my favorites are any type of new potato with tender skins so that I don’t have to peel them.
Try and cut the veggies roughly equal in size so that they cook evenly.
Try topping with some Parmesan cheese.
To get that deep caramelization, don't flip the veggies during cooking, just shimmy the pan a bit to move them around.

Nutrition