Cajun Sheet Pan Sausage and Vegetables
This sheet pan sausage and vegetables is one flavor-packed dinner! It's smoky, savory, and spicy, and incredibly easy to make. Watch the video below to see how I make this in my kitchen!
Servings: 6 servings
Equipment
- Heavy Duty Sheet Pans The most durable sheet pans I've had for years!
- Glass Mixing Bowls The perfect nesting set for mixing anything and everything.
Ingredients
- 1 pound white potatoes cut into ¾-inch pieces
- 12 ounces Andouille sausage sliced into rounds
- 1 small yellow onion cut into 1-inch pieces
- 1 yellow bell pepper cut into 1-inch pieces
- 12 ounces fresh green beans trimmed and cut in half
- ¼ cup extra virgin olive oil
- 1 tablespoon Cajun seasoning
Instructions
- Season the ingredients. Preheat the oven to 400°F (200°C). Add the potatoes, sausage, onion, bell peppers, and green beans to a large mixing bowl. Add the olive oil, and Cajun seasoning, then toss to coat evenly.
- Place on a sheet pan. Spread the seasoned ingredients out onto a sheet pan.
- Cook it all together. Bake the sausage and vegetables for 30 minutes, or until the potato is soft when pierced with a fork, and the vegetables are roasted.
Video
Notes
- It's really important that your potatoes are not cut larger than ¾-inch pieces. Otherwise, they won't be fully cooked after 30 minutes. There's a little bit more flexibility with the size of the onion and bell pepper, but the potatoes MUST be cut small.
- Storage tip: Leftovers will stay good in an airtight container for 3 to 4 days. You can also freeze them for up to 3 months in a freezer-safe container.
Nutrition
Calories: 356kcal | Carbohydrates: 22g | Protein: 14g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 472mg | Potassium: 727mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1031IU | Vitamin C: 60mg | Calcium: 44mg | Iron: 2mg