Description
A hearty and flavorful oven-roasted sausage and potatoes recipe featuring baby potatoes, sweet Italian sausage, bell peppers, onions, and aromatic herbs, all roasted together for an easy one-pan meal that's perfect for weeknights.
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)
Seasoning & Oil
- 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
Meat & Liquids
- 12 sweet Italian sausages (pricked with a fork)
- 3/4 cup dry white wine
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the ingredients evenly.
- Season Vegetables: Place the baby potatoes, onions, bell peppers, and minced garlic into a large ziplock bag. Add olive oil, dried thyme, basil, rosemary, salt, and pepper. Seal the bag and shake well to coat all vegetables thoroughly with the oil and herbs.
- Arrange Vegetables: Transfer the seasoned vegetables from the bag onto a large roasting dish or rimmed baking sheet. Spread them out evenly across the bottom to ensure proper roasting.
- Prepare Sausages: Using the same ziplock bag, add the sweet Italian sausages and gently shake to coat them with any remaining olive oil and seasoning from the bag.
- Roast Initial Stage: Place the coated sausages directly on top of the vegetables in the roasting pan. Place the pan in the preheated oven and roast for 30 minutes, or until the vegetables turn golden and crispy on the edges.
- Toss and Add Wine: Remove the pan from the oven and carefully toss the vegetables and sausages to mix them in the cooking juices. Pour the dry white wine evenly over the mixture.
- Final Roast: Return the pan to the oven and bake for an additional 20 minutes, or until the sausages are fully cooked through and the potatoes are tender.
- Serve: Serve the hot roasted sausages and potatoes immediately, optionally with mustard, fresh bread, or applesauce for accompaniment.
Notes
- This recipe is a simple and delicious one-pan meal combining savory Italian sausage and seasoned vegetables, perfect for a quick weeknight dinner.
- Use baby potatoes for quicker roasting and a tender interior with a crispy exterior.
- Pricking the sausages allows steam to escape, preventing bursting during roasting.
- You can substitute dry white wine with chicken broth if preferred.
- Leftovers keep well and can be repurposed for easy next-day meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 473 kcal
- Sugar: 2 g
- Sodium: 1018 mg
- Fat: 36 g
- Saturated Fat: 12 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 85 mg
