This simple dinner of Roasted Potatoes with Sausage and Broccoli is certain to become one of your family’s favorites, much as it is ours.
Potatoes with Sausage
Anytime I can put all the ingredients in one pan and create a flavorful dish you can count me in! When everything is ready at the same time and in as few dishes as possible, you’re speaking my language.
Sausage is a freezer staple for me. It is already packed with flavor and seasonings that work well in so many dishes. I keep a variety on hand from mild, Italian to hot.
I like using hot sausage in this dish as it pairs easily with the mildness of the Yukon potatoes. Potatoes with sausage are a combination that I could easily eat three times a week. If you don’t have any hot sausage you could add a pinch or two of red pepper flakes to the sausage when browning it to kick the heat up.
I try to be a meal planner but some weeks grocery shopping comes around faster than I am ready for. When that happens, I typically buy broccoli, cauliflower, and brussels sprouts. That usually gets me through 3-4 meals as an easy side or for vegetable-filled main dishes like this one.
Any variety of potatoes that you enjoy will work well in this recipe. My preference is Yukon gold potatoes. The size and smooth creamy-like texture are perfect with hot sausage and the slight crunch of the broccoli.
I do like to use smaller baby potatoes whenever I have them on hand. Sliced in half, the bite-size potatoes work nicely. Small red potatoes are good as well, no need to peel them. Just wash and cut them in half.
Broccoli and Potatoes
When combining broccoli and potatoes in a one-pan meal like this keep in mind they will roast at different rates. Start with your potatoes and roast for about 20 minutes.
With about 15 minutes left stir or toss your potatoes and then add the broccoli and roast the remaining time. Your broccoli will be crisp tender when finished and the potatoes should be slightly crispy with blistered edges.
Roasted Potatoes with Sausage and Broccoli
- potatoes
- broccoli
- sausage
- Monterey Jack cheese
- salt and pepper
Cheesy Roasted Potatoes
- Preheat the oven to 450°F. Place the potatoes in a deep, 9×13 pan. Drizzle the potatoes with 2 tablespoons oil and toss thoroughly to coat. Sprinkle generously with 1 teaspoon salt and ½ teaspoon pepper. Place in the oven and set a timer for 20 minutes.
- While the potatoes are roasting, trim and cut the broccoli into small bite-size florets. Place the broccoli in a bowl and drizzle with 1 tablespoon of oil. Sprinkle with ½ teaspoon of salt and ½ teaspoon of pepper.
- When the potatoes have been in the oven for 20 minutes, add the broccoli to the pan with the potatoes and stir to combine. Roast an additional 12-15 minutes.
- While the potatoes and broccoli finish roasting, cook and crumble the sausage in a skillet over medium-high heat. Drain any grease and discard. When the potatoes are golden brown and the broccoli is bright green and tender-crisp, add the sausage to the pan and stir once more to combine.
- Add the cubes of cheese as evenly throughout the dish as possible. Reduce the oven temperature to 350 degrees and bake until the cheese has melted, about 10-15 minutes. Let rest 10 minutes before serving. (Stir if desired, right before serving.)
Easy Dinner Recipes
Bite-size chunks of potato, kielbasa, and broccoli are roasted together for a super easy sheet pan meal that the whole family loves.
BBQ Ranch Chicken Salad is a refreshing mix of vegetables, chicken, and the most delicious salad dressing, a spicy BBQ ranch.
Roasted potatoes and kielbasa make for an amazing one-pan meal with just a few seasonings.
Tender potatoes, crisp cabbage, and spicy sausage added up to an easy dinner that the whole family enjoys. Chunks of cheese melt into this dish adding just the right amount of richness.
The rich flavors of butter, garlic, and lemon come together with the earthiness of fresh asparagus to create a dish you will immediately crave again. I have never had leftovers when making this recipe.
Broccoli mushroom casserole starts with a mixture of rice, sautéed mushrooms, and broccoli florets in a creamy, cheesy sauce. It’s enticing and fragrant straight out of the oven, making it hard to wait for it to cool enough to avoid burning my mouth with the first taste.
Seasoned quite simply with olive oil, salt, and pepper, this roasted broccoli and sweet potatoes pairing offers a delightful medley of textures and tastes, creating a delicious side dish.
Roasted Potatoes with Broccoli and Sausage
Ingredients
- 3 lbs Yukon gold potatoes chopped into 3/4" – 1" pieces
- 3 tablespoons olive oil divided
- 2 lbs broccoli
- 1 lb breakfast sausage hot or regular variety
- 8 ounces Monterey Jack cheese diced into 1/2″ chunks
- 1½ teaspoons kosher salt divided, adjust to taste
- ¾ teaspoon freshly ground black pepper divided, adjust to taste
Instructions
- Preheat the oven to 450°F. Place the potatoes in a deep, 9×13 pan. Drizzle the potatoes with 2 tablespoons oil and toss thoroughly to coat. Sprinkle generously with 1 teaspoon salt and ½ teaspoon pepper. Place in the oven and set a timer for 20 minutes.
- While the potatoes are roasting, trim and cut the broccoli into small bite-size florets. Place the broccoli in a bowl and drizzle with 1 tablespoon of oil. Sprinkle with ½ teaspoon of salt and ½ teaspoon of pepper.
- When the potatoes have been in the oven for 20 minutes, add the broccoli to the pan with the potatoes and stir to combine. Roast an additional 12-15 minutes.
- While the potatoes and broccoli finish roasting, cook and crumble the sausage in a skillet over medium-high heat. Drain any grease and discard. When the potatoes are golden brown and the broccoli is bright green and tender-crisp, add the sausage to the pan and stir once more to combine.
- Add the cubes of cheese as evenly throughout the dish as possible. Reduce the oven temperature to 350 degrees and bake until the cheese has melted, about 10-15 minutes. Let rest 10 minutes before serving. (Stir if desired, right before serving.)
Notes
Nutrition
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