Sunday, September 22, 2013

Roasted Potatoes with Smoked Sausage & Green Beans

 
This is such a simple dinner recipe.  It does take a little patience during the baking time, but the prep and assembly of this dish is incredibly quick (and easy). It's perfect for a weekend meal ... especially during the cooler months when you don't mind the oven being on for a bit.  And, this is one of those dishes that will fill your home with fabulous aromas during cooking.
 

I usually prefer green beans crisp-tender, but I really enjoy the way the beans (and onions) gets caramelized and deeply roasted in this dish.  I add in a little fresh herbs in addition to the Italian dressing called for in the recipe, but it is still amazing without the herbs if you don't happen to have them on hand.  (The sausage and Italian dressing do a wonderful job of seasoning everything on their own - the herbs just add a little something special.)

Serves 4 - 6.

To find out the nutritional info for this recipe, you can visit my post of this dish on My Recipe Magic.  Click the "Nutrition" tab at the top of the post.


Ingredients:

1 pound smoked sausage, sliced into large chunks
2 1/2 pounds red skin potatoes, scrubbed and cut into large chunks
10 ounces green beans (fresh or frozen)
1 large onion, peeled and cut into slices
1/2 cup good-quality Italian dressing
Pinch kosher salt
Pinch black pepper
1 tablespoon each fresh rosemary and thyme leaves (optional)

Directions:

Preheat oven to 375 degrees.  Grease a very large baking dish/baking sheet tray with either non-stick spray or a bit of olive oil.

In a large bowl, add the sausage, potatoes, onions and green beans.  Pour in dressing.  Season with a little salt and pepper.  Sprinkle in the herbs (if using) and give everything a good toss or stir.


Pour into the baking dish and cover tightly with foil.

Bake for 30 minutes.  Remove from oven.  Remove foil and gently stir to rotate the ingredients in the baking dish.

Return baking dish to oven (uncovered).  Increase oven temperature to 400 degrees.  Bake for an additional 35 - 45 minutes (or until potatoes have browned a bit and everything is nice and roasted).  Stir a few times during this final baking time to ensure that everything roasts evenly.

Serve immediately.  Great with some freshly grated Parmesan cheese on top.

NOTE:  You want a large enough baking dish that will allow for things to be spread out in an even layer.  If the ingredients are piled too much on top of each other, everything will mostly just steam and not roast properly.

07/12/15: Main photo updated.

9 comments :

  1. ivy sew http://simplybeautifulhealthyliving.blogspot.comSeptember 23, 2013 at 12:08 AM

    Hi Angela, this yummy and healthy at the same time :) Have a nice day.

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  2. Fixing this for supper tonight, thanks for the recipe.

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  3. How in the world are we going to fit a 38 inch X 25 inch pan in our ovens?

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    1. I updated the recipe instructions to clarify the size baking dish I used - in inches.

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  4. Angela.This is fantastic and one of those...Now why didn't I think of that moments! I have made this dish without the green-beans many times.I never thought about the green beans before.Thank you so much.I know it will be a good way to incorporate them for my kiddo.Pinned as well.

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  5. Made this the other night and it was OVER THE TOP. My husband actually got up in the middle of the night to eat more because he loved it so much! This will be a regular around our house, that's for sure (along with your baked tacos)!

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  6. I made this recipe tonight for dinner just as you posted it - with herbs. Absolutely delicious - such flavours. I may get up in the middle of the night for thirds. I already had seconds at dinner. Thank you so much. Obviously I shared it with my friends☺

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    Replies
    1. So happy that you enjoyed it. Thank you for the feedback, Dave. :)

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