One Pan Potatoes and Sausage is a quick, flavorful meal with roasted garlic herb potatoes, asparagus, carrots, onions, and sausage. Family friendly and easy!
Pair this simple and hearty dinner with a light salad like fruit salad recipe or quinoa apple salad.
One Pan Potatoes And Sausage
This one pan sausage and veggies recipe has become one of the most popular I’ve shared! Since I first posted it, many of you have asked for different ways to make it, and I’ve enjoyed sharing those ideas here.
This One Pan Potatoes and Sausage is a simple, lighter twist on a classic meat and potatoes dish. You get tasty sausage and potatoes, plus added veggies and a delicious spice blend for great flavor.
This meal makes a well rounded dinner that’s easy to make. One pan, one spice mix, quick prep, and hardly any cleanup.
Ingredients
- Potatoes: Halving them lets them cook faster and get crisp edges.
- Baby Carrots: Keep whole to stay moist and caramelize a bit while roasting.
- Seasonings: Make the seasoning mix once and use it twice in the recipe.
- Olive Oil: Helps in roasting, adding a light, flavorful coating to the dish.
- Asparagus: Snap off tough ends; they break naturally at the right spot.
- Yellow Onion: Slice thinly so it cooks at the same rate as other ingredients.
- Turkey Sausage: Slice into coins for even cooking.
- Minced Garlic: Add halfway through cooking to avoid burning.
- Freshly Grated Parm: Sprinkle on right after baking to let it melt slightly.
Quick Tip
If you don’t use a large sheet pan, cooking will take longer than listed. With plenty of space, the veggies and sausage roast better, getting caramelized edges and cooking faster.
How To Make One Pan Potatoes & Sausage
- Prep Oven: Preheat to 400°F; line a sheet pan.
- Season & Roast: Toss potatoes and carrots with oil and seasoning; roast.
- Add Ingredients: Add asparagus, onion, sausage, garlic, oil, and seasoning. Mix.
- Final Roast: Roast once more. Top with Parm and parsley. Enjoy!
One Pan Potatoes And Sausage Tips
- Use a Big Sheet Pan: For the best results, use a 15×21 inch sheet pan so the veggies don’t overlap, letting them roast nicely instead of steam.
- Top with Parmesan: Grate Parmesan finely so it melts smoothly over the veggies and sausage.
- Cut Veggies Evenly: Make sure all veggies are about the same size to cook evenly.
- Choose Small Baby Carrots: Smaller carrots cook well in the time given.
- Pick Your Potatoes: Use baby reds or Yukon golds. Reds are hearty, while golds are buttery. Just cut them small for even cooking.
Storage
Leftovers?
Store leftovers of this one pan potatoes and sausage in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F until warmed through, or in the microwave for a quick option.
More Easy One Pan Dinners
- One Pan Italian Sausage and Veggies with the best seasoning blend
- Mini Meatloaf with veggies and mashed potatoes
- One-pan Breakfast Potatoes and Bacon with veggies
- One Pan Lemon Parmesan Chicken and Asparagus readers favorite
- Sheet Pan Fajita Chicken and Veggies with chicken
One-Pan Potatoes and Sausage
Equipment
- Sheet pan 15 x 21-inch, see note 1
- Parchment paper
Ingredients
- 1 pound baby red potatoes or baby Yukon gold potatoes
- 8 ounces petite baby carrots half of a 16-ounce bag
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- Salt and pepper
- 1/4 cup olive oil divided
- 8 ounces asparagus 2 cups
- 1/2 large yellow onion
- 1 (13-ounce) package skinless smoked sausage I use turkey sausage
- 1 tablespoon minced garlic
- 1/3 cup freshly grated Parmesan cheese
- Fresh parsley optional
Instructions
- Preheat oven to 400°F. Line a very large sheet pan (15×21-inches) with parchment paper for easier clean-up (optional).
- Halve the baby red potatoes (or cube if they are larger). If not using baby potatoes, cut potatoes into 1-inch pieces. In a small bowl, mix together all the seasonings: dried basil, thyme, oregano, paprika, onion powder, and salt and pepper (I use a heaping 1/4 teaspoon of salt and pepper). Mix together.
- Place the halved red potatoes and baby carrots on the sheet pan. Pour 2 tablespoons olive oil and half the seasoning mix on top. Toss to combine and place in the oven for 20 minutes.
- Meanwhile, prepare asparagus by snapping off the ends and cutting into 2-inch pieces. Measure to get 2 cups asparagus. Thinly slice 1/2 of a yellow onion (1/4-inch thick slices). Cut sausage into 1/2-inch thick coins.
- Remove potatoes and carrots from the oven, and using a spatula, push them to one side of the pan. On the other side, add the chopped asparagus, sliced onion, sausage, and minced garlic. Add remaining 2 tablespoons olive oil and remaining seasoning mix. Toss to combine, then toss everything together with the potatoes and carrots. Make sure to space out veggies/sausage; if the ingredients overlap, the bake time will be longer, and the veggies will steam instead of roast.
- Bake another 10–15 minutes or until veggies are roasted to your desired preference. Top the dish with freshly grated Parmesan and fresh parsley as desired. Enjoy immediately.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks so good! Could I use raw italian sausage links instead?
Could I use Italian sausage links W/skin on,or Kielbasa W/skin on?
This looks incredibly good. Right up my alley! We are vegetarian, so I plan to use our veggie “brats”, but otherwise I am keeping everything the same! Thanks so much for sharing!! I have no doubt this will become a staple in our house, especially with fall around the corner. ?
I hope you love it! 🙂
The herbs and amount used on the front picture differ when you click- make it- what are the correct herbs and amount I should be using?
Thanks!
Hi Jennifer, I’m not quite sure what you’re asking, I do have several different versions of one pan sausage and veggie meals (this one, an Italian one, and a parsley based one); which are you specifically looking for?
In the list of ingredients, you say to use 1 tsp each of the basil, thyme, oregano, and paprika. Then, in the instructions, you say to use a heaping 1/4 tsp…
Sorry for the confusion! 1/4 teaspoon of salt and pepper 🙂
Loved this recipe! I added broccoli, it paired quite nicely with the asparagus. Thanks for sharing!
You bet! I’m so happy you liked this dish 🙂
I love this recipe! Ive made it several times, usually just using whatever veggies sound good or are in season and it always turns out amazing!
So happy to hear that! Thanks for the comment Samantha 🙂
Love this quick and easy one-pan meal!Thanks it’s delicious! I also had zucchini on hand and added that to the veggie combo!
Holly, i’m glad you liked this! Zucchini sounds genius with this! I’ll have to try!
Can you make this in the slow cooker instead? Looks amazing!
I don’t think this would be very good in the slow cooker unfortunately!
Just tried this recipe and LOVE it!! I’m always on the lookout for healthy and satisfying recipes that are easy to prepare and this one delivers. Thank you!
You are welcome! I’m so thrilled this recipe delivered 🙂
What a colorful and delicious meal, Chelsea! Can’t wait to try it!
Love it!! The mixture of herbs was just right for the seasoning. Easy prep…easy clean-up….more time to enjoy with the family! Thank you!
hey girl this looks so good! Love the video of your son! SO cute!