I’m going to be real honest with you: I’m not a chef. I don’t even particularly love cooking. But I am committed to making healthy meals for my family, and since I’m a mom of two crazy boys, it’s difficult to make elaborate meals. So anytime I find something that is relatively quick and healthy, it’s a win. That’s why I love this one pan roasted potatoes and sausage meal.
Because of my chronic pain, I’m also committed to creating meals that are anti-inflammatory – packed with inflammation fighting foods and devoid of foods that cause inflammation. To read more about this, check out my post Anti-Inflammatory Meals for the Whole Family.
This is one of those meals that came about by happenstance: I probably make roasted veggies with Italian chicken sausage once a week. Except this week, they were all out of the Italian chicken sausage, so I got the Sweet Apple flavor. Then, our broccoli went bad. AND our cauliflower. I rummaged through the pantry and all we had were potatoes: sweet potatoes and regular baking potatoes. Oh, and an onion. But what came from it was DELICIOUS. The combination of the roasted sweet onion and the sweet apple chicken sausage was uh-maze-ing!
Since then, I’ve made this with the Italian chicken sausage and it’s just not the same. The sweet apple chicken sausage is essential to this dish. Also, getting the cooking time right is key. If anything, I would encourage you to overcook rather than undercook. Because undercooked potatoes are just…egh.
Everyone – my picky husband and my toddler son – ate this up with a big spoon. This also stores well in the fridge and is great the next day! We’re all fans of this oven-roasted potatoes and sausage recipe.
Reasons I love this meal:
- It’s easy to make
- It only requires one dish (easy clean up!)
- It’s a crowd pleaser/toddler and picky husband approved
- You’re eating vegetables without feeling like you’re eating vegetables
- The ingredients are pretty forgiving
- You can add/customize this very easily: add bell peppers, green beans, more sausage, less sausage, use as a side dish or as the main meal, etc.
One Pan Roasted Potatoes & Sausage
- 3 Baking potatoes chopped
- 3 Sweet potatoes chopped
- 1 Sweet onion peeled and chopped
- 1 package Al Fresco Sweet Apple Chicken Sausage cut into rounds
- 2 tbsp Olive oil
- 1 tsp Montreal Steak seasoning
- Parchment paper
- Preheat oven to 450. Wash and chop potatoes into chunks. Peel and chop onions. Slice sausage into rounds.
- Lay parchment paper at the bottom of the baking dish. (This just helps the veggies get extra crispy!) Throw everything into a large baking pan. You'll want to make sure that the dish is large enough that the veggies are not piled on top of each other (so that it roasts well and quickly). Drizzle olive oil on top. Sprinkle salt and steak seasoning. Mix until all the veggies and sausage are evenly coated.
- Bake in the oven for approximately 35-40 minutes or until the onions have caramelized and the white potatoes are a golden brown, roasted along the edges. You can also broil on high for two minutes to bring out that roasted flavor.
- Make sure you use a dish large enough for there to be just one layer of potatoes/sausage. You don’t want to pile the food too high or it won’t roast well.
- You can add other veggies to this easily – I would suggest bell peppers, broccoli or green beans!
- If you don’t have Montreal Steak seasoning, just combine: black pepper, garlic powder, onion powder and paprika and make your own steak seasoning.
- Cooking time will vary, but what you’re looking for is the roasted veggie look: potatoes turning golden brown, crispy edges, and caramelizing onions. The parchment paper is not necessary, but it helps the potatoes get extra crispy.