You've got to try this sheet pan meal. 😋 It's simple to put together and quick cleanup. Your family is sure to love it! ❤️
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Line a large sheet pan with parchment paper, then drizzle olive oil on top and spread the oil to cover the pan.
Dice the potatoes into bite-sized pieces and add them to the pan.
Dice the smoked sausage into bite-sized pieces and add them to the pan.
Add the bag of broccoli florets to the pan and spread the ingredients evenly.
Drizzle olive oil on top and add 2 tbsp of minced garlic.
Season with salt, pepper, and Italian seasoning.
Place the pan in a 400°F oven for 45 minutes or until the potatoes are done.
Eat as is or top with garlic cream sauce made by melting butter, adding flour and minced garlic, then stirring in heavy cream until smooth.
Make sure to dice the potatoes and sausage evenly for consistent cooking.
You can substitute fresh broccoli for frozen if preferred, but adjust the cooking time accordingly.
For extra flavor, sprinkle additional parmesan cheese on top before serving.
Can I use a different type of sausage?
Yes, you can substitute beef smoked sausage with other types of sausage, such as turkey or chicken sausage, depending on your preference.
Can I use fresh broccoli instead of frozen?
Yes, fresh broccoli can be used. Just make sure to cut it into florets and adjust the cooking time slightly.
How do I know when the potatoes are done?
The potatoes are done when they are fork-tender and golden brown on the edges.
Can I make this recipe dairy-free?
To make it dairy-free, omit the parmesan cheese and use a dairy-free alternative for the optional garlic cream sauce.
What can I serve with this sheet pan meal?
This dish pairs well with a fresh green salad or crusty bread for a complete meal.
Hi, I’m Jordann! I’m a home cook and content creator passionate about making comforting, flavor-packed meals feel simple and doable. From slow-cooked favorites to indulgent baked goods, I love sharing recipes that bring people together and make everyday cooking feel special. You’ll usually find me in the kitchen testing, tweaking, and filming recipes that are as fun to make as they are to eat—because good food doesn’t have to be complicated to be incredible.
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