Name: Sheet Pan Sausage And Potatoes from the Pot
Yield: 4

Sheet Pan Sausage And Potatoes is a quick, flavorful meal with roasted garlic herb potatoes, asparagus, carrots, onions, and sausage. Family-friendly and straightforward!

Sheet Pan Sausage And Potatoes

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 satisfying spice blend for great flavor.

This meal makes a well-rounded dinner that’s straightforward 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 Sheet Pan Sausage And Potatoes

Prep Oven: Heat 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!

Sheet Pan Sausage And Potatoes 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.