This isn’t our only sheet pan dinner recipe.

For more, check out our list of easy sheet pan dinners. We have ideas like sheet pan chicken vesuvio (which is similar to this in that it has sausage and potatoes, but also adds bell peppers and chicken), sheet pan chicken fajitas (one of our favorite easy weeknight dinners), and more.

Sheet Pan Sausage And Potatoes With Green Beans Recipe

Affiliate links are included in this post and Drugstore Divas may make a small commission if you use them.

Sheet Pan Sausage And Potatoes With Green Beans Ingredients:

You can get the full list of ingredients with measurements in the recipe card below.

• Potatoes – Any potatoes work for this. I prefer yellow potatoes because the skin is really thin, but Russet potatoes or even mini potatoes work fine. If you do use Russets, we suggest you peel them first.
• Green beans – Fresh green beans work better than canned green beans because the crisp green beans can hold up to being in the oven for a while. Frozen green beans have too much liquid to work.
• Sausage links – We use Italian sausage because it adds a lot of flavor, but you could use a mild sausage if you prefer.
• Seasoning – We use salt, Italian seasoning, and lemon pepper seasoning. If you have other seasoning combinations that you prefer, you can use those.
• Unsalted butter – There is enough salt in this recipe that you don’t need to add anymore with your butter.

How To Make Sheet Pan Sausage And Potatoes With Green Beans:

Preheat the oven to 400 F.

Wash the potatoes and peel them if you are using a type with a thick skin. Cut the potatoes into medium size cubes.

You don’t want the pieces too large because you don’t want to end up with raw potato. But you also don’t want them too small. Whatever size you cut them, make sure they’re all uniform so they cook evenly.

Put the cubed potatoes on one side of a silicone baking mat-lined baking sheet.

We use an 11- x 17-inch sheet pan because it’s the largest we have.

I prefer a silicone mat because it’s reusable so it’s better for the environment and for your wallet, but if you don’t have one, you can use parchment paper instead.

Clean the green beans.

Fresh green beans sometimes have some of the stem on them. You want to cut those off so they don’t burn in the oven.

Put the green beans on the opposite side of potatoes on the baking sheet.

Chop the sausage into rounds.

I try to keep mine around 1/2- to 3/4- of an inch. Like the potatoes, make sure you’re cutting them uniform so they cook evenly.

Put the sausage into the center of the pan between the green beans and potatoes.

Quick tip: You want to make sure everything is in a single layer and isn’t overcrowded in the pan. This way, the ingredients roast. If they’re too close together, they’ll steam instead and you won’t get the nice browning you want.

Evenly sprinkle the seasoning on top of the green beans and the potatoes.

Like I said above, we use salt, Italian seasoning, and lemon pepper seasoning.

For more spice, you can add red pepper flakes, cayenne, or paprika. For a more rustic taste, use dried rosemary or a garlic and herb all purpose seasoning.

Side note: We don’t put seasoning on top of the sausage because the hot sausage is already very flavorful. If you’re using a mild sausage instead, you may want to add seasoning to that.

Cut the butter into eight pieces.

Put four butter tabs on top of the green beans and four on top of the potatoes.

Quick note: The butter melts as the food cooks. It coats everything in the pan, helping it cook, and keeps everything moist. Since the sausage will release some juices as it cooks, you don’t need to add butter to it for moisture.

Some sheet pan recipes add a drizzle of olive oil on top because it has a higher smoke point than butter, but we don’t use it in this recipe.

Once everything is on the pan, it’s ready to put it in the preheated oven.

Bake for 45 to 50 minutes.

Quick note: Oven temperatures vary and cook time can change based on the size you cut the potatoes and the size of your pan, so just keep that in mind the first time you’re making this.

You want to flip the potatoes and sausage halfway through for more even browning. You can give the green beans a little shake too so they don’t get too charred on one side.

It’s done when the potatoes are fork tender and golden brown, the sausage has a nice brown edges, and the green beans are slightly blistered.

Sheet Pan Sausage And Potatoes With Green Beans: Frequently Asked Questions