Sheet Pan Andouille Sausage with Potatoes and Veggies

INGREDIENTS

medium russet potatoes cut into 1/2-inch wedges

12 oz

andouille sausage (, sliced into 1/2-inch coins)

8 oz

sliced baby portabella mushrooms

1 lb

green beans (, end trimmed)

1 tsp

dried thyme

1 tsp

dried oregano

1 tsp

paprika

1/2 tsp

garlic powder

garlic cloves (, minced)

salt and fresh ground pepper (, to taste)

1/3 cup

STAR Organic Extra Virgin Olive Oil