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.
Since I’m a vegetarian, I didn’t use sausage. And instead of using baby red potatoes I used baby dutch. The result was great! I’m learning how to cook and my family approved the way this recipe came out! Totally recommend!!
So glad to hear this was a hit! 🙂 Thanks Diana!
This is a really easy and yummy recipe! I sub in fresh greenbeans instead of asparagus because my kids are a little picky. Turns out great every time! Definitely a go to meal:)
I am so happy to hear this! Thanks so much for your comment Julie! 🙂
Just wanted to say thanks! I’ve been making this for my family on the regular for over a year now! We love it!
I am so happy to hear this Amy! Thanks so much for your comment! 🙂
This was fantastic, roasted root vegetables has become my favorite go-to dinner lately. Added bonus: the leftovers (if there are any!) make great “bubble and squeak”, that is, chop it up, sautee on a skillet and top with a fried egg. So good!
So thrilled to hear this was a hit! 🙂 And love how you use the leftovers!
So good! Husband and I both loved and will be cooking this frequently now! I was curious about the calories per serving, would a typical serving be 1 cup- 1 cup and a half? Thanks!
So happy to hear that this was a hit!! If you divide the entire dish into 4 equal parts, each part is 1 serving size (424 calories) 🙂
Just made this for dinner and we loved it! My husband is a vegetarian and I am not, so it was easy for him to dish up a serving without the sausage. The spice combination is great! I would make this and serve to guests. It looks delicious and it tastes delicious! Thank you!
So happy to hear that! Thanks for the comment Pauline 🙂
I’ve made this twice now with Brussels sprouts instead of asparagus (my husband is a huge Brussels fan) and it’s absolutely delicious every time! The seasoning is perfect! I love a good and easy sheet pan meal! Thanks for the excellent recipe!
So happy you’ve been enjoying this recipe 🙂 Thanks so much for the comment Ashley! 🙂
Made this dish and it is delicious!! Great way to mix up your vegetables for a different taste! We will be adding this to oir list of favorite things!
So happy to hear that!! Thanks for the comment Stephanie 🙂
Made this last night for dinner, and my whole family enjoyed it. Even my 9 year old who doesn’t eat veggies, loved it. It’s simple healthy and definitely a keeper! Thanks for the recipe.
This dish was super easy to make and very filling! I am for sure going to add this into my rotation. One comment my husband made was that it might need something with acid – do you have any suggestions?
So happy to hear that! You can add a squeeze of lemon juice or add in some tomatoes to roast for the last 8-10 minutes.