Description
This Oven-Roasted Sausage and Potatoes Recipe is a hearty, flavorful one-pan meal featuring tender baby potatoes, sweet Italian sausage, and a medley of roasted vegetables seasoned with aromatic herbs. Perfect for a quick weeknight dinner or meal prepping, this dish balances savory sausage with crispy edges on vegetables and a splash of white wine for added depth.
Ingredients
Scale
Vegetables
- 1.5 pounds baby potatoes, halved
- 2 large onions, peeled and cut into wedges
- 2 red bell peppers, seeded and chopped
- 6 cloves garlic, minced
Seasonings
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
Protein & Liquid
- 12 sweet Italian sausages, pricked with a fork
- 3/4 cup dry white wine
Instructions
- Preheat Oven: Set your oven temperature to 425 degrees Fahrenheit to ensure it’s hot enough for roasting vegetables and sausage to develop a golden, crispy exterior.
- Season Vegetables: Place the halved baby potatoes, onion wedges, chopped red bell peppers, minced garlic, olive oil, dried thyme, basil, rosemary, salt, and black pepper into a large ziplock bag. Seal the bag and shake vigorously to evenly coat the vegetables with oil and herbs.
- Arrange Vegetables: Transfer the seasoned vegetables from the ziplock bag to a large roasting dish or rimmed baking sheet, spreading them out evenly to ensure uniform roasting.
- Coat Sausages: Using the same ziplock bag that held the vegetables, place the sweet Italian sausages in it and gently shake to coat them with any remaining olive oil and herbs.
- Roast Initial Cooking: Place the sausages directly on top of the arranged vegetables in the baking pan. Put the pan into the oven and roast for 30 minutes or until the vegetables start to turn golden and crispy around the edges.
- Toss and Add Wine: Remove the roasting pan carefully from the oven. Toss the vegetables and sausages gently in the cooking juices to redistribute flavors. Pour in the dry white wine evenly over the pan contents.
- Finish Roasting: Return the pan to the oven and bake for an additional 15 to 20 minutes, or until the sausages are fully cooked through and the potatoes are tender when pierced with a fork.
- Serve: Serve the roasted sausage and vegetables hot, optionally accompanied by mustard, fresh bread, or applesauce for a complete meal. Enjoy your flavorful, comforting dish!
Notes
- This one-pan recipe combines classic Italian sausage with vegetables and herbs for an easy, flavorful weeknight meal.
- Roasting at a high temperature ensures crispy edges and tender interiors for both vegetables and sausage.
- White wine adds complexity and helps deglaze the pan to develop a delicious sauce with the cooking juices.
- Leftovers reheat well and make excellent meal prep options for lunch or next-day dinner.
- Ensure sausages are pricked so juices release preventing bursting during roasting.
Nutrition
- Serving Size: 1 serving
- Calories: 473 kcal
- Sugar: 2 g
- Sodium: 1018 mg
- Fat: 36 g
- Saturated Fat: 12 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 85 mg
