My Favorite Sheet Pan Sausage and Veggies
Hey there, Jason Griffith here! We all have those nights when we want a delicious, hearty meal but don’t want to spend an hour cleaning up the kitchen afterward. That’s where this recipe for Baked Sausage, Mushrooms, and Potatoes comes in. This is the ultimate one-pan wonder. It’s a simple, rustic, and incredibly flavorful dish that combines savory Italian sausage with tender potatoes, earthy mushrooms, and sweet onions. All you have to do is chop, toss, and bake. It’s the perfect solution for a busy weeknight and a testament to the fact that you don’t need a lot of fuss to create something truly delicious.
Why I Love This Recipe
This recipe is a lifesaver. The combination of savory sausage, hearty potatoes, and tender mushrooms is a classic for a reason. The magic happens in the oven: as the ingredients roast, the potatoes get crispy, the mushrooms caramelize, and all the flavors meld together into a fantastic, cohesive dish. The dried herbs—rosemary and thyme—infuse everything with an amazing aroma and flavor. This meal is a breeze to prepare and is so satisfying. It’s a complete meal on a single pan, which means less time cleaning and more time enjoying. For another simple and hearty sausage-based dinner, you should also check out my recipe for a tomato skillet with okra and sausage.
Ingredients
- 1 lb Italian sausage links, sliced
- 4 medium potatoes, cut into bite-sized pieces
- 8 oz mushrooms, sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Swaps and Notes
- Sausage: Italian sausage is my go-to for its flavor, but you could use chicken sausage, bratwurst, or even kielbasa for a different twist. Just make sure the sausage is fully cooked by the end of the baking time.
- Potatoes: I prefer using Yukon Gold or red potatoes for their creamy texture and thin skin, which means you don’t have to peel them. You can use Russet potatoes, but they tend to be a bit starchier.
- Veggies: Feel free to swap or add other vegetables. Bell peppers, carrots, broccoli, or zucchini all work wonderfully. Just make sure to cut everything into similar-sized pieces so they cook evenly.
- Herbs & Spices: The rosemary and thyme are a perfect pairing, but you could use other herbs like oregano or a spice blend like Italian seasoning. Smoked paprika would add a lovely smoky flavor.
Step-by-Step Recipe Instructions
- Preheat & Prep: Preheat your oven to 400°F (200°C).
- Combine Ingredients: In a large bowl, combine the sliced sausage, potatoes, mushrooms, onion, and minced garlic.
- Season: Drizzle the olive oil over the ingredients in the bowl. Sprinkle with the rosemary, thyme, paprika, salt, and pepper. Toss everything until it’s evenly coated in the oil and seasonings.
- Spread & Bake: Spread the mixture evenly on a large baking sheet in a single layer. Make sure not to overcrowd the pan. If your baking sheet is too small, use two to ensure everything roasts rather than steams.
- Roast: Bake in the preheated oven for 50 minutes, or until the potatoes are tender and golden brown, and the sausage is fully cooked. For even cooking and browning, give everything a good stir halfway through the baking time.
- Serve: Transfer the baked sausage and veggies to a serving dish, garnish with fresh chopped parsley, and serve hot.
Tips for Success
- Single Layer is Key: The most important tip for this recipe is to not overcrowd the pan. A single, even layer of ingredients allows them to roast and get crispy rather than steam.
- Cut Consistently: Cutting the potatoes, sausage, and other vegetables into similar-sized pieces ensures that they all cook in roughly the same amount of time.
- Stir Halfway: Giving the pan a good stir halfway through baking helps ensure that everything gets evenly browned and crispy.
Serving Suggestions and Pairings
This one-pan meal is a complete dinner, but it’s great with a few simple additions.
- Serve it alongside a fresh green salad with a light vinaigrette.
- A glass of red wine, like a Merlot or a Cabernet Sauvignon, would pair beautifully with the savory flavors.
- You could even serve this over a bed of couscous or rice if you want to soak up all the delicious juices.
Storage and Leftover Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, the best way is to spread the mixture on a baking sheet and pop it back in the oven at 375°F (190°C) for 10-15 minutes until heated through and crispy again. The microwave works, but the potatoes and sausage won’t be as crispy.
More Recipes You Will Love
If you’re looking for more quick, hearty, and easy-to-make dinners, check out some of these other favorites:
- Tomato Skillet with Okra and Sausage: A quick dinner packed with Southern flavor.
- Cajun Chicken Sausage Gumbo: A rich and flavorful bowl of Southern comfort.
- Mexican Chicken and Rice Casserole: My favorite one-pan dinner that’s always a hit and makes cleanup a breeze.
- Instant Pot Lasagna: My favorite way to make classic comfort food fast and easy.
Final Thoughts
This Baked Sausage, Mushrooms, and Potatoes recipe is a testament to the power of a simple, one-pan meal. It’s a dish that’s incredibly satisfying and easy to clean up. Give it a try, and I promise it will become a new favorite in your kitchen. As always, I’d love to hear from you, so leave a comment below with your thoughts and any fun twists you tried. Happy cooking!
Baked Sausage, Mushrooms, and Potatoes: A Simple One-Pan Meal
Ingredients
- 1 lb Italian sausage links
- 8 oz mushrooms, sliced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 teaspoons paprika
- 4 medium potatoes, cubed
- 1 medium onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the cubed potatoes, sliced mushrooms, sliced onion, olive oil, dried rosemary, dried thyme, paprika, salt, and pepper. Toss until well combined.
- Transfer the vegetable mixture to a large baking sheet, spreading it out evenly.
- Place the Italian sausage links on top of the vegetables.
- Bake in the preheated oven for 30 minutes or until the sausages are cooked through and the potatoes are tender, stirring halfway through.
- Remove from the oven, let cool slightly, and serve hot.
Leave a Reply