Description
Smoky kielbasa, golden potatoes, fresh green beans and sweet roasted onion come together on one sheet pan for a satisfying weeknight dinner. Giving the potatoes a head start ensures every ingredient finishes with the right texture.
Ingredients
Scale
Ingredients
- 1 pound baby potatoes, halved or quartered into roughly ¾-inch pieces
- 8 ounces fresh green beans, trimmed, washed and dried thoroughly
- 1 small yellow onion, cut into approximately ½-inch wedges
- 1 pound fully cooked kielbasa or andouille, cut into 1-inch slices
- ¼ cup olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- 1 tablespoon chopped fresh parsley, for serving
- Lemon wedges or Dijon mustard, for serving, optional
Instructions
Instructions
- Heat the oven and prepare the pan. Preheat the oven to 400°F (205°C). Set out a large 13 × 18-inch rimmed metal sheet pan. Line it with parchment rated for that temperature or lightly oil the bare pan.
- Prepare the ingredients. Cut the potatoes into roughly ¾-inch pieces. Trim the green beans, cut the onion into wedges and slice the fully cooked sausage. Pat the potatoes and green beans thoroughly dry.
- Mix the seasoning. Combine the garlic powder, Italian seasoning, kosher salt and black pepper in a small bowl.
- Give the potatoes a head start. Toss the potatoes with 2 tablespoons olive oil and half the seasoning mixture. Arrange them in a single layer, placing a cut side against the pan wherever possible.
- Begin roasting. Roast the potatoes for 20 minutes without repeatedly moving them.
- Season the remaining ingredients. Meanwhile, toss the sausage, green beans and onion with the remaining 2 tablespoons olive oil and remaining seasoning mixture.
- Add everything to the pan. Carefully remove the hot pan and turn the potatoes. Add the sausage mixture and spread everything into one layer. Allow some sausage slices to touch the pan.
- Finish roasting. Return the pan to the oven for 15–25 minutes, stirring once after approximately 10–12 minutes. The potatoes should be fork-tender, the sausage hot with browned edges and the beans tender with a few blistered spots.
- Finish and serve. Taste a potato and green bean, then add more salt only if needed. Scatter with parsley and serve hot with lemon wedges or Dijon mustard, if desired.
Notes
Notes
- Use fully cooked kielbasa or andouille. This timing is not designed for raw sausage.
- Keep everything in a single layer. Divide the ingredients between two pans if they appear crowded.
- Cut the potatoes to a similar size so they finish cooking together.
- Thin green beans may finish before the potatoes. Remove them and let the potatoes continue roasting if necessary.
- Begin conservatively with salt because sausage brands vary in sodium.
- Refrigerate leftovers within two hours and use within 3–4 days.
- Reheat leftovers to an internal temperature of 165°F.
- Prep Time: 15 minutes
- Cook Time: 35 - 45 minutes
- Category: Dinner
- Method: oven roasted
- Cuisine: American