1 (13 oz) package andouille sausage, sliced into 1/2-inch pieces
12 oz green beans, cut into 2-inch pieces
24 oz baby golden potatoes, cut in half (or quartered, depending on the size)
1/4 cup thinly sliced red onion
4 tablespoon extra-virgin olive oil
1 (6 oz) package Roth Original Gouda Cheese, grated
Parmesan cheese for garnish
Preheat oven to 400 degrees.
Sear sliced sausage in a pan until charred on both sides, about three minutes.
In a small bowl, whisk together olive oil, juice from half the lemon and a pinch of salt.
In a 9×13 baking dish, nestle the potatoes, green beans and red onion. Pour the dressing over the veggies and potatoes, then arrange the sausage on top, pushing a few down in the mix here and there. Sprinkle the cheese on top, cover and bake for 30 minutes.
Remove foil and bake an additional 30 minutes, keeping an eye on the cheese as it will start to brown and bubble.