Description
This One-Pan Sausage and Vegetables recipe is a hearty, flavorful meal combining Italian sausage with tender baby potatoes and fresh green beans, cherry tomatoes, and red onions. Cooked all in one skillet, this dish delivers comforting flavors with minimal cleanup, making it an ideal weeknight dinner option.
Ingredients
Scale
Sausage
- 4 mild Italian sausage links, uncooked
- 1 ½ cup (355 ml) water
- 1 tablespoon olive oil
Potatoes
- 2 cups large baby potatoes, skin on and sliced into wedges
- 2 tablespoons olive oil
- ½ teaspoon dried Italian seasoning
- Salt and pepper, to taste
Vegetables
- 1 cup (110 g) fresh green beans, washed and trimmed
- 2 garlic cloves, minced
- ½ red onion, diced
- ½ cup (75 g) halved cherry tomatoes
- ½ teaspoon onion powder
- ½ teaspoon dried Italian seasoning
- 3 tablespoons water
Garnish
- Fresh chopped parsley
Instructions
- Cook the Sausages: In a large skillet over medium-high heat, add the sausage links and 1 ½ cups water. Cook for 12-14 minutes, or until the sausages are thoroughly cooked. Discard any remaining water, then add 1 tablespoon of olive oil to the pan. Sear the sausages for 1-2 minutes until their skins brown slightly. Remove the sausages from the pan and set them aside on a plate; cover with foil to keep warm.
- Cook the Potatoes: Add 2 tablespoons olive oil to the still-hot skillet. Add the potato wedges, ½ teaspoon dried Italian seasoning, and salt and pepper to taste. Sauté the potatoes, stirring occasionally, until they are cooked through and tender, about 10-15 minutes. Remove the potatoes from the skillet and set them aside with the sausages.
- Sauté the Vegetables: To the skillet, add the remaining olive oil, minced garlic, onion powder, the remaining ½ teaspoon dried Italian seasoning, green beans, diced red onion, and halved cherry tomatoes. Sauté for 5-7 minutes, stirring regularly to cook the vegetables evenly. Pour in 3 tablespoons of water and cook for an additional 1-2 minutes, or until the water has mostly evaporated and the vegetables are crisp-tender.
- Combine and Serve: Push the sautéed vegetables to one side of the skillet. Return the cooked potatoes and sausages to the pan, allowing them to heat through for 1-2 minutes. Remove the pan from heat, garnish with fresh chopped parsley, and serve immediately.
Notes
- You can use spicy Italian sausage if you prefer a bit of heat.
- Make sure to slice the potatoes into similarly sized wedges to ensure even cooking.
- If you want extra crispiness on the potatoes, increase the cooking time slightly but watch to prevent burning.
- Substitute green beans with asparagus or broccoli for variety.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
