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.
Family came back for
2nd’s.
The BEST compliment! Thanks Dee! 🙂
This is in the regular rotation at our house. My teen & young adults love this! The seasoning is spot on and we just add whatever veggies we’re feeling and it always comes out great. I love that its pretty simple prep and minimal dishes used.
Absolutely one of my favorite recipes! Have even used the herb mix on their sheet pan meals.
I am so happy to hear this! Thanks Mary! 🙂
A friend recommended this recipe to me and I’m excited to try! Question: could you use frozen broccoli in place of the asparagus? And if so, would you cook it the whole time to account for it being frozen?
This was super easy and delicious. Thanks for the recipe!
So thrilled you enjoyed! Thanks! 🙂
I made this with Beyond Sausage and really liked flavor. I’d make a couple changes re; cooking skills, but the recipe was really good.
I’ve been learning to cook with something more than salt, pepper & season salt for 6 months, and I have a lot to learn. Recipes like these have been amazing for so many reasons, like learning what spices to use and how much..
I am so thrilled to hear this! Thanks Pamela! 🙂
Made this tonight and it was so delicious and so easy!! Read some of the comments and decided to add cherry tomatoes the last 8 minutes and drizzled it with a balsamic glaze. My 7 year old daughter ate 2 good sized helpings so that’s a win!!! Thank you so much for this delicious dinner which will be a regular in my house now!
YUM! I am so happy you enjoyed! Thanks Ciara! 🙂
I make this recipe for my family regularly, it’s a real winner! My 4 picky kids all gobble it up every time. So, so good! Thanks for sharing it!
That’s such a win! So glad you guys enjoy! Thanks Lindsay! 🙂
Thank you so much for this delicious recipe!! The instructions were simple to follow from start to finish. A definite add into the meal rotation! I’m so curious to see how other veggies and different types of sausage will affect the outcome!!
I am so thrilled you loved this recipe! We love changing out different veggies!
Another wonderful meal done and easily. Thank you
I’m so happy to hear this! Thanks Aaron! 🙂