Description
This One-Pan Sausage and Vegetables recipe is a hearty and flavorful meal perfect for busy weeknights. Using mild Italian sausage, tender baby potatoes, crisp green beans, and fresh cherry tomatoes, everything is cooked in a single skillet to enhance flavors and minimize cleanup. The combination of Italian herbs and garlic imparts a delicious aroma and taste, making this a wholesome and satisfying dish that’s sure to please the whole family.
Ingredients
Scale
Sausages and Liquids
- 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 and Seasonings
- 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
- Fresh chopped parsley, for garnish
Instructions
- Cook the Sausages: In a large skillet over medium-high heat, add the 4 uncooked mild Italian sausage links and 1 ½ cups of water. Cook them for 12-14 minutes, allowing the sausages to cook through fully. After cooking, discard any remaining water, then add 1 tablespoon of olive oil to the pan. Sear the sausages for 1-2 minutes until their skins are slightly browned and crisp. Remove the sausages from the skillet, place them on a plate, and cover with foil to keep warm.
- Cook the Potatoes: Using the same skillet, add 2 tablespoons of olive oil while the pan is still hot. Add the sliced baby potatoes along with ½ teaspoon of dried Italian seasoning and salt and pepper to taste. Sauté the potatoes, stirring occasionally, for about 10-15 minutes until they become tender and fully cooked. Once done, set the potatoes aside with the sausages.
- Sauté the Vegetables: To the skillet, add the remaining olive oil, 2 minced garlic cloves, ½ teaspoon onion powder, the remaining ½ teaspoon dried Italian seasoning, green beans, diced red onion, and halved cherry tomatoes. Sauté the mixture for 5-7 minutes, stirring regularly to evenly cook the vegetables. Then, pour in 3 tablespoons of water and cook for an additional 1-2 minutes until most of the water evaporates 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 and allow them to heat through together for another minute or two. Once everything is warmed and combined, remove from heat, garnish with fresh chopped parsley, and serve immediately for a complete and delicious meal.
Notes
- You can substitute mild Italian sausage with spicy or sweet depending on your preference.
- Baby potatoes can be replaced with red or Yukon gold potatoes cut into wedges.
- Ensure sausages are cooked through; internal temperature should reach 160°F (71°C).
- Add a splash of lemon juice or balsamic vinegar before serving for an extra brightness if desired.
- For a gluten-free meal, verify that the sausage links are gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
