1 1/2 13.5-14oz fully cooked smoked sausage
1 pound baby creamer potatoes (I use a mixture of red and white)
2- 15 oz cans green beans, drained
½ onion roughly chopped
6 garlic cloves minced
2 tablespoons olive oil
1 tablespoon Italian seasoning
1 1/2 teaspoons salt (more to taste)
1 teaspoon black pepper
½ teaspoon red pepper flakes
Fresh chopped parsley
Preheat oven to 425 degrees
Slice the smoked sausage into ¼ inch thick slices. Heat a skillet on medium-high heat, add the sliced sausages and cook for 2-3 minutes to brown them.
Wash the baby potatoes and slice in half. (If they are extra-large you may need to cut them into quarters.)
In a bowl add the sausage, potatoes, green beans, onions, garlic, olive oil, Italian seasoning, salt, pepper, and red pepper flakes and toss until coated.
Spray a 9×13 baking dish with non-stick cooking spray. Pour contents into the baking dish. Place on the center rack and bake for 40-45 minutes or until potatoes are tender, stirring halfway through.
Remove from oven and add more salt and pepper if desired.
Garnish with fresh chopped parsley!
You can use fresh or frozen green beans if desired. Just thaw frozen green beans beforehand.