Spring Vegetable and Sausage Skillet – A Simple, Satisfying One-Pan Meal

Spring vegetables don’t need much to shine, and this skillet lets them do just that. Tender asparagus, sweet peas, and baby potatoes mingle with browned sausage for a quick, colorful dinner. It’s the kind of weeknight meal that feels fresh but still hearty.

Everything cooks in one pan, and the clean-up is easy. Serve it as-is or add a crusty slice of bread to catch the buttery juices.

What Makes This Recipe So Good

• One pan, full flavor: Browning the sausage first builds a savory base that coats every vegetable with rich flavor.
• Perfect for spring produce: Asparagus, peas, and tender greens cook quickly and stay bright and crisp-tender.
• Flexible and forgiving: Swap in what you have—zucchini, green beans, or mushrooms all fit right in.
• Balanced and satisfying: Protein, veggies, and carbs in one skillet means a complete meal without fuss.
• Meal-prep friendly: Reheats well and tastes great at room temperature, too.

Ingredients

• 12 ounces smoked sausage or fully cooked Italian sausage, sliced into 1/2-inch rounds
• 1 pound baby potatoes, halved (or quartered if larger)
• 1 bunch asparagus, woody ends trimmed, cut into 2-inch pieces
• 1 cup fresh or frozen peas
• 1 small red onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil, divided
• 1 tablespoon unsalted butter (optional, for gloss)
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon zest
• 2 teaspoons lemon juice (plus more to taste)
• 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
• 1/4 teaspoon red pepper flakes (optional)
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh herbs (parsley, chives, or dill)
• Grated Parmesan or crumbled feta, for serving (optional)

Step-by-Step Instructions

1. Prep the potatoes: Add the halved baby potatoes to a microwave-safe bowl with a splash of water. Cover and microwave 4–6 minutes until just fork-tender.

   Drain well. This head start helps them crisp fast in the skillet.
2. Brown the sausage: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced sausage and cook 4–6 minutes, flipping once, until browned on both sides.

   Transfer to a plate, leaving the flavorful fat behind.

3. Crisp the potatoes: Add the par-cooked potatoes to the skillet with a pinch of salt and pepper. Cook 5–7 minutes, stirring occasionally, until golden and crisp around the edges.
4. Soften the aromatics: Push the potatoes to one side. Add the remaining 1 tablespoon olive oil and the red onion to the open space.

   Sauté 2–3 minutes until translucent. Stir in the garlic and thyme; cook 30 seconds until fragrant.

5. Add the spring vegetables: Stir in the asparagus and peas. Season with salt, pepper, and red pepper flakes if using.

   Cook 3–4 minutes, just until the asparagus turns bright green and is crisp-tender.

6. Bring it together: Return the sausage and any juices to the pan. Add Dijon mustard, lemon zest, and lemon juice. Toss everything together, scraping up browned bits.

   Stir in the butter for a silky finish if you like.
7. Taste and finish: Adjust salt, pepper, and lemon to taste. Remove from heat and sprinkle with fresh herbs. Top with Parmesan or feta if desired.

   Serve warm.

Storage Instructions

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Reheat: Warm in a skillet over medium heat with a splash of water or broth, or microwave in 45-second bursts, stirring in between.
• Freezing: Not ideal for asparagus and potatoes (they can turn mushy). If you must freeze, do so for up to 2 months and expect softer textures after thawing.

Benefits of This Recipe

• Simple and efficient: Everything cooks in one pan, so the process is streamlined and clean-up is minimal.
• Nutrient-rich: Spring vegetables bring fiber, vitamins, and color, while sausage adds protein and satisfaction.
• Seasonal flexibility: You can make this year-round with whatever produce looks best.
• Family-friendly: Mild sausage and bright veggies appeal to a range of tastes, and heat levels are easy to control.

What Not to Do

• Don’t skip pre-cooking the potatoes: Starting them in the microwave (or boiling briefly) prevents undercooked centers and speeds up dinner.
• Don’t overcrowd the pan: If your skillet is small, cook in batches so the potatoes and sausage brown instead of steam.
• Don’t overcook the asparagus: Pull it off the heat while it’s still bright green and crisp-tender to keep it fresh and snappy.
• Don’t forget acid: A little lemon at the end wakes up the whole dish and balances the richness of the sausage.

Alternatives

• Sausage swaps: Use chicken sausage, turkey sausage, kielbasa, or plant-based sausage. For raw sausages, remove casings and cook through before proceeding.
• Vegetable swaps: Try zucchini, green beans, sugar snap peas, broccolini, cherry tomatoes, or mushrooms.

  Adjust cook times to keep them crisp.

• Carb options: Replace potatoes with gnocchi (pan-sear until golden), cooked farro, or canned chickpeas drained and patted dry for extra crispness.
• Flavor twists: Add smoked paprika or Italian seasoning, swap lemon for a splash of white wine vinegar, or finish with pesto for a herby punch.
• Dairy-free: Skip the butter and cheese; finish with extra-virgin olive oil and more herbs.
• Gluten-free: Most sausages are gluten-free, but check labels. The rest of the skillet is naturally gluten-free.

FAQ

Can I make this with raw sausage instead of pre-cooked?

Yes. Remove the casings, crumble or slice the raw sausage, and cook it fully in the skillet first, 7–10 minutes, until browned and no pink remains.

Drain excess fat if needed, then proceed with the recipe.

What if I don’t have a microwave to pre-cook the potatoes?

Simmer the halved potatoes in salted water for 6–8 minutes until just tender. Drain well and let them steam-dry before crisping them in the skillet.

How do I keep the vegetables bright and crisp?

Cook them over medium-high heat and keep the pan from getting crowded. Add the asparagus and peas near the end, and stop cooking when they’re just tender and still vibrant.

Can I add eggs to make it brunch-friendly?

Absolutely.

Make small wells in the skillet, crack in 2–4 eggs, cover, and cook over medium-low until the whites set. A sprinkle of cheese and herbs finishes it nicely.

What goes well on the side?

Crusty bread, a simple green salad, or buttered noodles all pair well. If you want extra richness, drizzle with a little garlic aioli or basil pesto.

How can I reduce the fat without losing flavor?

Choose chicken or turkey sausage, use just 1 tablespoon of oil, and skip the butter.

Keep the lemon, mustard, and herbs—those add plenty of flavor without heaviness.

Is this good for meal prep?

Yes. It holds up well for several days. Reheat gently to keep the vegetables from getting too soft, and add a squeeze of lemon after warming to refresh the flavors.

Final Thoughts

This Spring Vegetable and Sausage Skillet is the kind of meal that feels special without asking much of you.

It’s quick, colorful, and adaptable to whatever’s freshest in your fridge. Keep the technique the same—brown the sausage, crisp the potatoes, and add delicate veggies at the end—and you’ll have a reliable, repeatable dinner. Finish with lemon and herbs, and you’re set.

Simple, bright, and satisfying every time.