- Prep the ingredients:
- Trim the green beans so the ends are neat. Cut the baby potatoes in half or into quarters if they are large so all pieces are roughly the same thickness. Slice the onion into wedges or thin slices. For the andouille sausage or kielbasa slice on an angle about one inch thick This makes for a pretty presentation and adds more surface area to get browned
- Mix the spices:
- In a small bowl combine the garlic powder salt Italian seasoning and pepper. Mixing dry spices separately ensures they distribute evenly in the next steps
- Toss everything together:
- In a large bowl layer the sliced potatoes green beans onion and sausage. Pour the olive oil over the top and add the mixed spices. With clean hands or a big spoon stir until every piece has a shiny coating and you no longer see dry seasoning
- Arrange on a sheet pan:
- Line a rimmed sheet pan with parchment paper for the easiest cleanup and to prevent burning. Spread the mixture out in a single layer with space between the pieces. Crowding the pan will make the vegetables steam rather than roast
- Roast the dinner:
- Place the pan in a preheated 400 degree oven. Roast for thirty to forty minutes stirring halfway through to help everything brown evenly. The potatoes are ready when you can easily pierce them with a fork and the sausage and onions are caramelized
- Finish and serve:
- Scatter fresh chopped parsley over the top as soon as it comes out of the oven. Serve hot right from the pan or pile onto a large platter for sharing
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