One Pan Roasted Garlic Potatoes, Asparagus, and Sausage Recipe

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One Pan Roasted Garlic Potatoes, Asparagus, and Sausage Recipe – This One-Pan Potatoes and Sausage is a simple but tasty meal with roasted garlic and herb potatoes, asparagus, carrots, onions and sausage, all prepared on one sheet pan. It’s an easy family-friendly meal.

 

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One Pan Roasted Garlic Potatoes, Asparagus, and Sausage Recipe

  • Author: Arleena Young
  • Prep Time: 15 Mins
  • Cook Time: 35 Mins
  • Total Time: 50 Mins
  • Yield: 4 Servings 1x

Description

One Pan Roasted Garlic Potatoes, Asparagus, and Sausage Recipe – This One-Pan Potatoes and Sausage is a simple but tasty meal with roasted garlic and herb potatoes, asparagus, carrots, onions and sausage, all prepared on one sheet pan. It’s an easy family-friendly meal.


Scale

Ingredients

1 pound (475g) baby red potatoes (or baby Yukon gold potatoes)
8 oz. (1/2 of a 16-oz bag, 242g) petite baby carrots
1 teaspoon EACH: dried basil, dried thyme, dried oregano, and paprika
1/2 teaspoon onion powder
Fine sea salt and cracked pepper
1/4 cup olive oil separated
8 oz. (2 cups; 250g) asparagus
1/2 large yellow onion
1 package (13 oz.; 368g) skinless smoked sausage (we use turkey sausage)
1 tablespoon minced garlic
1/3 cup (78g) freshly grated Parmesan cheese
Optional: fresh parsley


Instructions

  1. PREP: Preheat the oven to 400 degrees F. Line a very large sheet pan (15×21-inches) with parchment paper for easier clean-up (optional).
  2. POTATOES AND CARROTS: Halve the baby red potatoes (or cube if they are larger). If not using baby potatoes, the potato pieces should be cut to ~1-inch pieces. In a small bowl, mix together all of the seasonings: the dried basil, thyme, oregano, paprika, onion powder, and salt and pepper (I use a heaping 1/4 teaspoon of salt and pepper). Mix together.
  3. BAKE: Place the halved red potatoes and baby carrots on the sheet pan. Pour 2 tablespoons of olive oil and half of the seasoning mix on top. Toss to combine and place in the oven for 20 minutes.
  4. ASPARAGUS, ONION, AND SAUSAGE: Meanwhile, prepare the asparagus by snapping off the ends and cutting into 2-inch pieces. Measure to get 2 cups asparagus. Thinly slice 1/2 of a yellow onion (1/4-inch thick slices). Cut the sausage into 1/2-inch thick coins.
  5. ADD TO SHEET PAN: Remove the potatoes and carrots from the oven and using a spatula, push them to one side of the pan. On the other side, add in the chopped asparagus, sliced onion, sausage, and minced garlic. Add the remaining 2 tablespoons olive oil and remaining seasoning mix. Toss to combine and then toss everything together with the potatoes and carrots. Make sure to space out veggies/sausage; if the ingredients are overlapping, the bake time will be longer and the veggies will steam instead of roast.
  6. BAKE AGAIN: Bake for another 10-15 minutes or until veggies are roasted to your desired preference. Top the dish with freshly grated Parmesan and fresh parsley as desired. Enjoy immediately.

Notes

Note 1: Use an extra-large sheet pan. The more space the vegetables and sausage have (the less-crowded they are), the better they roast in the oven. When vegetables are overlapping on a sheet pan, they end up steaming instead of roasting which results in softer, somewhat soggy-tasting veggies. 

Keywords: Appetizer Recipes

 

Recipe by: chelseasmessyapron.com

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