This sheet pan sausage dinner recipe can be made with the pre-cooked sausage of your choice and is done in about an hour. Plus, this recipe is super customizable! The dish is best served warm and fresh, but extras will keep airtight in the fridge for up to 5 days. Garnish with freshly grated Parmesan cheese.
Ingredients
- cooking spray
- 4 tablespoons olive oil, divided
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon kosher salt, or to taste, divided
- ½ teaspoon freshly ground black pepper, divided, or more to taste
- 1 (16 ounce) package red potatoes, cut into bite-sized chunks
- 1 tablespoon dried onion flakes
- 1 tablespoon smoked paprika
- 1 tablespoon dried parsley
- 1 tablespoon dried oregano
- 12 ounces fully cooked kielbasa or Polish sausage, cut into 1 1/2-inch pieces
- 1 (12 ounce) bag fresh green beans, trimmed
- 1 medium yellow bell pepper, cut into bite-sized strips
- 1 medium onion, cut into bite-sized pieces
Instructions
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Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
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Combine 2 tablespoons olive oil, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until well combined. Add potatoes and toss to coat. Place potatoes, skin-side down, in a single layer on the prepared baking sheet.
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Roast in the preheated oven until potatoes are tender when pierced with a fork, 23 to 25 minutes. Remove from the oven; stir.
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Mix together remaining 2 tablespoons olive oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, onion flakes, paprika, parsley, and oregano in the same large bowl until well combined. Add sausage, green beans, bell pepper, and onion; toss until evenly coated. Add sausage mixture to potatoes on the baking sheet; spread out in a single layer.
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Roast in the preheated oven until vegetables are tender and potatoes and sausage pieces are browned, 20 to 25 minutes, tossing halfway through the cook time.
