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One pan meal with sausage, carrots, broccoli and potatoes.

Sausage & Potatoes One Pan Meal

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One-pan meal wonder alert! This sausage and veggie bake combines carrots, broccoli, onions, and potatoes for a simple, hearty dish with zero fuss and all the flavor.
Course Main
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 581
Author Kim

Equipment

Ingredients

  • 1 pound baby Yukon gold or baby red potatoes chopped into bite-size chunks
  • 8 ounces baby carrots half of a 16 ounce bag
  • 1/2 large white or yellow onion chopped
  • 6 tablespoons olive oil or avocado oil divided
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 8 ounces (about 2 cups) fresh broccoli florets
  • 12-13 ounces smoked sausage sliced (I like using chicken or turkey sausage, but use any favorite)

Instructions

  • Preheat oven to 400°F. Line a very large sheet pan (I use this 15x21-inch sheet pan) or 2 smaller pans with parchment paper and set aside.
  • Rinse and chop the unpeeled baby potatoes into small, bite-sized pieces. Chop or slice the onion into small pieces.
  • Place potatoes, carrots and onion on the prepared sheet pan. Add 4 tablespoons olive oil and all the seasonings over the top. Use your hands or a spatula to toss and evenly to coat all the veggies with seasonings. Space everything out as best you can and place in the oven for 20 minutes.
  • Meanwhile, prep the broccoli by ensuring you have small florets. Pull the potatoes out of the oven, stir with a spatula and scoot the veggies over to one side of the pan, then place the broccoli on the empty side. Drizzle the remaining 2 tablespoons of oil over the broccoli and season with an extra dash of each: salt, garlic powder, onion powder and paprika. Stir broccoli and place back in the oven for 10 minutes.
  • While that's cooking, slice the sausage into bite size pieces. Remove veggies from the oven, stir, place the sliced sausage over the top. Place back into the oven for 10 minutes.
  • Remove and enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 3–4 days. While the veggies may lose a bit of their crispness, the flavors stay delicious! I don’t recommend freezing—reheated frozen veggies tend to turn mushy.

Nutrition

Serving: 1serving | Calories: 581kcal | Carbohydrates: 33g | Protein: 15g | Fat: 44g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Cholesterol: 60mg | Sodium: 1375mg | Potassium: 1005mg | Fiber: 6g | Sugar: 5g | Vitamin A: 8421IU | Vitamin C: 76mg | Calcium: 73mg | Iron: 3mg