12ozfully cooked sausagesliced into ¼ inch thick pieces
12ozfresh green beanstrimmed
1poundpotatoesyellow or gold preferred, cut into 1 inch chunks
3-4clovesfresh minced garlicor substitute ½ teaspoon garlic powder
Saltpepper and red pepper flakes to taste
Preheat oven to 425 degrees.
Cut potatoes into 1 inch chunks and spread out on sheet pan. Toss with half of the olive oil and put in the oven to roast for 15 minutes while you prepare the rest of the ingredients.
While the potatoes are roasting, trim green beans, mince garlic and slice sausage into ¼ inch thick pieces.
Remove potatoes from the oven after 15 minutes and use a spatula or wooden spoon to slide them over to ⅓ of the sheet pan. Add green beans to the middle ⅓ of the pan and sliced sausage to the remaining ⅓ of the pan.
Drizzle green beans with remaining olive oil. Sprinkle garlic and dried herbs over green beans and potatoes and gently toss each ingredient separately with tongs to coat.
Place sheet pan back into the oven and roast for an additional 15-20 minutes until the potatoes are crisp, green beans are tender and sausage is a little brown and crispy around the edges. The edges of the sausage slices may begin to curl up a bit.
When it comes out of the oven, season potatoes and green beans only to taste with salt, pepper and red pepper flakes. Serve immediately.
Keeping the ingredients separate on the pan ensures that minimal moisture gets to the potatoes. That keeps them crispier throughout the process.Only season the green beans and potatoes to taste. The sausage is likely already pretty salty so use salt sparingly.