This simple sheet-pan recipe combines sausage with a mix of summer veggies and hearty potatoes for a complete, nourishing meal with very little dishes or ingredients. You can eat it as is or whip up a sauce to drizzle all over. Bulk it up with some cooked grains or a side of crusty buttered bread!
Ingredient highlight
Green beans! Are high in vitamin C (one cup has 25% of your daily vitamin C needs) and a good source of fiber, calcium, iron, and magnesium. Be sure to buy them organic, as they are among the pesticide-heavy veggies.
Servings 4
Prep Time 5 minutes 
Cook Time 30 minutes Ingredients
- 1 lb red or yellow potatoes, cut into bite-sized pieces
- 2 tbsp + 2 tsp olive oil, divided
- 1 tsp kosher salt, divided
- 8 oz green beans, trimmed, cut in half
- 1 pint cherry tomatoes
- 10-12 oz sausage (about 4), cut into large pieces*
- ½ cup crumbled feta cheese (optional)
- ½ cup chopped fresh herbs
- ½ cup chopped toasted almonds or walnuts (optional)
- 1 lemon, cut into wedges
- Salt and pepper
- *Any pre-cooked sausage will work. Or use raw sausage, torn into bite-sized chunks. See substitutions section for other ideas.
- Note: ~ I like this simple as is, but if you want something saucy, just whip up a sauce to put on top. Like chimichurri!
Instructions
- Preheat the oven to 450F or 425F convection. Line a rimmed baking sheet with parchment paper.
- To the baking sheet, add the potatoes, 1 tablespoon olive oil, and ½ teaspoon salt. Toss to coat well, then spread out into an even layer. Bake for 15 minutes, or until lightly browned on the bottoms. Use a spatula to release the potatoes from the parchment and stir them around.
- To a medium/large bowl, add green beans and tomatoes and toss with 1 tablespoon oil and remaining ½ teaspoon salt. Add to the sheet pan, tossing it with the potatoes and spreading it out evenly. Add sausage to the bowl with remaining 2 teaspoons olive oil, toss to coat, then add to the sheet pan, nestling them into the veggies. Bake for 15 minutes, or until the tomatoes are burst open and green beans are tender.
- Remove from the oven and top with cheese (if using), herbs, nuts (if using), a hefty squeeze of lemon, and a sprinkle of salt and pepper.
Items you can prep ahead (optional)
- Prep 1 lb potatoes
- Trim and halve 8 oz green beans
- Tost ½ cup nuts (optional)
Substitutions:
- To make vegan, substitute with vegan sausage, drained and pressed tofu strips, or rinsed and drained beans. Just be sure to season them with plenty of salt and toss in a bit of oil.
- This recipe is super adaptable – use any veggies in place of the potatoes, green beans, and tomatoes. Just be sure to add them at the correct time based on how long they take to cook.
- This is a complete meal on it’s own, but to bulk it up you could serve it with some grains or pasta.
- If you’re not into sausage, use boneless skinless chicken thighs – just toss in some oil with salt and pepper before adding to the tray. They usually take about 15-20 minutes to bake.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- Chop up the sausage and toss it all with some spaghetti for a delicious easy pasta.
- Warm it up for breakfast with some scrambled eggs.
This was such a hit in our family! Thank you!
Yay, so happy to hear it!