This is probably one of my top 3 favorite meals for a busy week! You can switch up the ingredients for any of your favorite roasted items (chicken, sweet potatoes, broccoli, the list goes on!) and create your own simple sheet pan meal! We are a sucker for roasted green beans and chicken sausage so this is a no-brainer!
1 Package Chicken Sausage (we like the Andouille ones)
1 package of fresh green beans (or about 2 handfuls of fresh!)
1/2 Cup cherry tomatoes (or more, whatever!)
1 package baby yukon golds or baby red potatoes
Seasoning of choice (we love using the dry Ranch seasoning by Hidden Valley on the veggies and blackened seasoning on the protein!)
Olive Oil or cooking spray
**We use 2 small sheet pans, 1 for the sausage & green beans and one for the potatoes since we like them extra crisp!**
Preheat oven to 425
Wash all veggies!
Dice potatoes into bite sized pieces (halved or quartered depending on size)
Dump potatoes onto one greased sheet pan and drizzle with some olive oil (optional) and sprinkle on a packet of ranch seasoning, give them a quick toss until coated evenly and put this sheet pan in the preheated oven.
Set timer to 13 minutes.
While the potatoes begin to cook, slice sausage links into about 1/2 inch pieces
Spray pan with non-stick cooking spray or some olive oil.
Add sausage links on one half, sprinkling with blackened or cajun seasoning if desired. On the other half add your green beans and cherry tomatoes. Season the veggies with olive oil and ranch seasoning, I always add black pepper as well.
Once the potatoes have been in for 13 minutes, add in the sausage and green beans pan along side the potatoes and cook for an additional 27 minutes.
(The potatoes will cook for 40 minutes total).