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Garlic Butter Sausage & Veggies (With or Without Foil Pack)

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  • Ready in: Prep: 10 M, Cook: 25 M, Total: 35 M
  • Serves: 6
  • Complexity: medium
  • kcal: 309
Garlic Butter Sausage & Veggies (With or Without Foil Pack)

Easy Tin Foil Pack Garlic Butter Sausage and Veggies. A delicious meal that takes 15 minutes prep time or less!


  • Heavy Duty Foil
  • 16 ounces Smoked Turkey or Chicken Sausage, coined
  • 2 cups (~3/4 pound) baby red potatoes, quartered
  • 2 cups (~3/4 pound) green beans, trimmed
  • 3 ears of corn on the cob, sliced
  • 4 cloves minced garlic
  • 4-6 tablespoons unsalted butter
  • 1 teaspoon paprika
  • 1 and 1/2 teaspoon dried parsley
  • 2 teaspoons Italian Seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper
  • Optional: fresh parsley, freshly grated Parmesan cheese
  • Step by Step Directions

    1. If using the OVEN; preheat the oven to 425 degrees F. If GRILLING, prepare the grill by heating to medium-high heat. Prepare 4-6 large sheets of HEAVY DUTY foil; lightly spritz with cooking spray. Alternatively, if you'd like to avoid cooking in foil and won't be grilling: line a large sheet pan with parchment paper (clean-up is just as easy!)

      Prep the ingredients: wash and dry the veggies. Coin the sausage. Slice the baby red potatoes in half and then half again. Trim the green beans. Shuck the corn on the cobs and slice into thick coins.

      Add the prepped sausage, corn, green beans, potatoes and garlic to a large bowl. Toss with all the seasonings (paprika, dried parsley, Italian seasoning, garlic powder, onion powder, and a generous sprinkle of salt + pepper if desired). Toss until well combined.

      Divide the mixture evenly among the prepared sheets of foil (4 sheets of foil for larger portions and 6 for slightly smaller portions) and place 1 tablespoon of butter in each packet or prepared baking pan (separate pats of butter evenly on top). Seal the foil packs tightly so no air escapes, but do not double up foil (only one sheet of foil per pack).

      GRILL: Grill for 25-30 minutes or until veggies have reached desired tenderness (flip the foil packs at the halfway point and check for doneness to ensure your grill is hot enough). 

      BAKE in foil packs: Bake for 30-40 minutes (at 30 minutes veggies are crisp; 35 is perfect for us; 40 is very tender veggies). You can set the foil packs right on the oven rack or on a sheet pan for easier removal from the oven. 

      BAKE ON SHEET PAN: Bake for about 30-35 minutes, flipping/stirring the ingredients once at the halfway point. (See additional cooking methods in the last paragraph of the post)

      Carefully open the foil packs expecting steam to be released. Garnish if desired with fresh chopped parsley, any additional salt/pepper, and freshly grated Parmesan cheese on the beans, potatoes, and sausage.

      Enjoy immediately! 


      If you don’t have a grill, don’t want to turn on the oven, aren’t making a campfire anytime soon, or prefer to avoid tin foil in cooking I’ve got a whole list of various ways you can make this dinner. 

      STOVETOP: throw the entire mixture into a large Dutch oven (or half of the mixture into a large skillet) over medium-high heat. Stir occasionally until the veggies are crisp-tender (about 12-15 minutes) adding in additional olive oil as needed. (You’ll want to boil the cobs of corn separately)

      OVEN (no foil): grab a large sheet pan and line it with foil or parchment paper until none of the pan is exposed. Pour the entire mixture over it and bake at 425 degrees F for about 30-35 minutes, flipping the ingredients around once at the halfway mark. Toss that tin foil or parchment paper and cleaning up the tray shouldn’t take more than a minute!

      OVEN (FOIL PACKS): separate the mixture evenly into 4-6 sheets of heavy-duty foil and wrap them so the foil is completely sealed. Don’t use more than 1 sheet of foil or these won’t cook properly. Throw them right in the oven (you can place the foil packs on a sheet pan if you want for easier placement/removal from the oven, but it isn’t necessary) and bake for 30-40 minutes. The time really depends on your preference — at 30 minutes, it’s cooked, but crisp for those that like their veggies a bit crunchier. At 35 minutes, I’d say everything is “crisp-tender” and this is where we like to pull them out. For super tender veggies, leave them in 40-45 minutes!

      GRILL (NO FOIL): If you have a side burner on your grill, grab a large Dutch oven skillet and add half of this mixture. Stir it around frequently, adding additional olive oil as needed, until veggies are tender (about 12-15 minutes). Again, you’ll want to either boil or grill the cobs of corn separately.

      GRILL (FOIL PACKS): separate the mixture evenly into 4-6 sheets of heavy-duty foil and wrap them so the foil is completely sealed. Place over a pre-heated grill (medium-high heat) and grill for 25-30 minutes. Make sure to check them at least once at around 10-15 minutes.  If they are not tender at this point, your grill needs to be hotter. Flip once in between the grilling process!

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