Sausage Green Beans Potatoes (Printer-Friendly)
Hearty oven-roasted sausage, potatoes, and green beans blended with savory herbs for a comforting, easy meal.
# What You'll Need:
→ Main Ingredients
01 -
1 1/2 pounds baby potatoes, halved or quartered
02 -
12 ounces fresh green beans, trimmed
03 -
1 large yellow onion, thinly sliced
04 -
14 ounces pre-cooked andouille sausage or kielbasa, sliced into 1/2-inch pieces
→ Seasoning and Garnish
05 -
3 tablespoons extra virgin olive oil
06 -
1 teaspoon garlic powder
07 -
1 teaspoon kosher salt
08 -
1 teaspoon Italian seasoning
09 -
1/2 teaspoon freshly ground black pepper
10 -
2 tablespoons fresh parsley, chopped
# Steps to Follow:
01 -
Preheat the oven to 400°F. Halve or quarter the baby potatoes for uniform size. Trim the green beans and slice the onion into thin wedges.
02 -
In a small bowl, combine garlic powder, salt, Italian seasoning, and black pepper. Stir to evenly distribute the seasonings.
03 -
Add potatoes, green beans, onion, and sausage slices to a large mixing bowl. Drizzle with olive oil and sprinkle with the prepared seasoning blend. Toss thoroughly until evenly coated.
04 -
Line a rimmed baking sheet with parchment paper. Spread the mixture in a single layer to ensure the vegetables roast evenly.
05 -
Roast in the preheated oven for 30-40 minutes, stirring once halfway through. Bake until potatoes are crisp-tender and edges of sausage are browned.
06 -
Remove from the oven when done. Scatter fresh chopped parsley over the top and serve hot.
# Extra Suggestions:
01 -
For extra crispiness, be sure to cut the potatoes evenly and stir the pan halfway through roasting for uniform browning.
02 -
This dish is naturally gluten free, provided certified sausage is used.
03 -
Sliced bell peppers or baby carrots can substitute for green beans if desired.
04 -
Leftovers are ideal for breakfast hash or lunch the next day.
05 -
Add the fresh parsley right before serving to preserve its flavor and vibrant color.