Sausage and Potatoes
A sheet pan dinner made with deliciously seasoned sausage and potatoes, plus green beans and mushrooms, all roasted to perfection in 30 minutes!
Servings: 4 serves
Equipment
Ingredients
- 3 medium russet potatoes cut into ½-inch wedges
- 12 ounces andouille sausage sliced into ½-inch coins
- 8 ounces sliced baby portabella mushrooms
- 1 pound green beans ends trimmed
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 2 garlic cloves minced
- salt and freshly ground black pepper to taste
- ⅓ cup extra virgin olive oil
Instructions
- Prep. Preheat the oven to 450˚F. Line a large sheet pan with foil and arrange the cut-up potatoes, sausages, mushrooms, and green beans; set aside.
- Make the seasonings mixture. In a small mixing bowl, whisk together the thyme, oregano, paprika, garlic powder, garlic, salt, and pepper. Add in the oil and continue to whisk until thoroughly combined.
- Coat the sausage and potatoes. Pour the seasoning mixture over the veggies and sausages in the sheet pan; toss everything together until well incorporated.
- Roast. Bake for about 30 minutes, stirring once or twice, until the vegetables are tender and the potatoes are done.
- Finish and serve. Remove the sausage and potatoes from the oven and let it rest for 5 minutes before serving.
Nutrition
Calories: 490kcal | Carbohydrates: 13g | Protein: 19g | Fat: 42g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 706mg | Potassium: 767mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1082IU | Vitamin C: 14mg | Calcium: 68mg | Iron: 3mg
