Description
This easy One-Pan Sausage and Vegetables recipe offers a balanced meal with juicy Italian sausages, tender potatoes, colorful green beans, sweet cherry tomatoes, and red onions, all sautéed in a single skillet for convenience and minimal cleanup. The dish is seasoned with Italian herbs and garlic, and finished with fresh parsley, making it a hearty, flavorful main course perfect for weeknight dinners.
Ingredients
Units
Scale
Sausages
- 4 mild Italian sausage links, uncooked
- 1 1/2 cup (355 ml) water
- 1 tablespoon olive oil
Potatoes
- 2 cups large baby potatoes, skin on and sliced into wedges
- 2 tablespoons olive oil
- 1/2 teaspoon dried Italian seasoning
- Salt and pepper, to taste
Vegetables & Seasonings
- 1 cup (110 g) fresh green beans, washed and trimmed
- 2 garlic cloves, minced
- 1/2 red onion, diced
- 1/2 cup (75 g) halved cherry tomatoes
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried Italian seasoning
- 3 tablespoons water
For Garnish
- Fresh chopped parsley
Instructions
- Cook the Sausages: In a large skillet over medium-high heat, add the sausage links and 1 1/2 cups water. Cook for 12-14 minutes, or until the sausages are thoroughly cooked. Discard any remaining water and add 1 tablespoon of olive oil to the pan. Sear the sausages for 1-2 minutes until their skins brown slightly. Set sausages aside on a plate and cover with foil to keep warm.
- Cook the Potatoes: Add 2 tablespoons olive oil to the still-hot skillet. Add the potato wedges, 1/2 teaspoon dried Italian seasoning, and salt and pepper. Sauté the potatoes, stirring occasionally, until they are cooked through and tender, about 10-15 minutes. Remove the potatoes and set them aside with the sausages.
- Sauté the Vegetables: To the skillet, add the remaining olive oil, minced garlic, onion powder, the rest of the dried Italian seasoning, green beans, diced red onion, and halved cherry tomatoes. Sauté for 5-7 minutes, stirring regularly. Then 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 a minute or two. Remove from heat, garnish with fresh chopped parsley, and serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- This meal is easily customizable; swap in your favorite sausage or vegetables based on preference or dietary needs.
- Ensure sausages are fully cooked before combining with vegetables.
- For extra flavor, drizzle with a bit of lemon juice before serving.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 4g
- Sodium: 1050mg
- Fat: 29g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 45mg
