If you’re looking for a hearty, fuss-free dinner that delivers big on flavor and comfort, you’ve just found it. This Oven-Roasted Sausage and Potatoes Recipe is honestly one of those dishes I keep coming back to—simple, satisfying, and with just enough crispiness to make each bite unforgettable. It’s perfect for busy weeknights, but trust me, you’ll want to make it again and again. Let me walk you through why it’s such a winner!
Why You’ll Love This Recipe
- Effortless One-Pan Meal: Toss everything in one dish and let the oven do its magic—minimal cleanup, maximum flavor.
- Perfectly Crispy Veggies: Roasting at 425°F gives the potatoes and peppers that golden, crispy edge I absolutely love.
- Flavors That Meld Beautifully: The olive oil, garlic, herbs, and white wine create a savory, aromatic base you’ll crave.
- Family-Friendly Comfort Food: My family goes crazy for this—every bite feels like a warm hug on a plate.
Ingredients You’ll Need
This dish relies on fresh, simple ingredients that enhance each other perfectly. Picking the right potatoes and fresh herbs makes a world of difference here—don’t skip the garlic either!
- Baby potatoes: I like baby potatoes because they roast evenly and get crispy skins—no peeling needed!
- Large onions: They add sweetness and depth when roasted.
- Red bell peppers: These bring a lovely color pop and a bit of sweetness.
- Olive oil: For coating and roasting—extra virgin works great for flavor.
- Garlic cloves: Fresh minced garlic gives a punchy, savory aroma.
- Dried thyme, basil, rosemary: Classic Italian herbs that elevate the dish with herbal warmth.
- Salt and fresh ground black pepper: Essential basics—season to taste!
- Sweet Italian sausage: Pricking it with a fork lets the juices escape and helps with even cooking.
- Dry white wine: Adds acidity and richness to the roasting juices—totally worth it!
Variations
I love making this recipe my own depending on what I have around or who I’m cooking for. It’s super flexible, so feel free to switch things up to match your taste buds or dietary needs.
- Spicy Sausage: I once replaced sweet Italian sausages with spicy ones for a lovely kick—my family couldn’t get enough of it!
- Veggie Upgrade: Try adding mushrooms, zucchini, or cherry tomatoes for extra color and texture.
- Herb Swap: If you don’t have fresh thyme or rosemary, substitute with dried oregano or sage for a different but still delicious flavor.
- Wine-Free Version: Skip the wine and substitute with chicken broth for a milder taste that keeps the veggies juicy.
How to Make Oven-Roasted Sausage and Potatoes Recipe
Step 1: Prep and Season Your Veggies
Start by preheating your oven to 425°F—high heat is key for crispy edges. While that’s warming up, toss your halved baby potatoes, onion wedges, and chopped red peppers into a large ziplock bag. Add the olive oil, minced garlic, dried thyme, basil, rosemary, salt, and black pepper. Seal it up tight and give it a good shake until every veggie piece is coated nicely. This bag trick helps the seasonings cling without making a mess in your kitchen.
Step 2: Roast the Vegetables
Dump those seasoned veggies onto a large roasting pan or a rimmed baking sheet, spreading them out evenly to make sure they roast instead of steam. This is where you start to get golden, bubbly edges that bring loads of flavor—patience here really pays off!
Step 3: Prep and Add the Sausage
Using the same ziplock bag, add your sweet Italian sausages and gently shake them around to coat with any leftover oil and herbs. Lay the sausages directly on top of the veggies; this layering helps the sausage juices drip down and flavor the potatoes beautifully.
Step 4: Roast Everything Together
Place the roasting pan in the oven and let it cook for about 30 minutes. Look for those crispy, golden spots on your veggies—that’s your signal it’s roasting perfectly. Then, carefully toss the vegetables and sausages in the cooking juices to get that flavor evenly distributed.
Step 5: Add Wine and Finish Roasting
Pour the white wine over the pan and pop it back into the oven for another 15 to 20 minutes. This final step lets the sausages finish cooking through while the wine adds a subtle depth and helps create a delicious pan sauce. The potatoes should be fork-tender by now—if not, give them a few extra minutes.
Serve this beauty hot with some mustard on the side, fresh crusty bread, or even apple sauce if you want that classic sweet balance. You’ll find that this meal hits all the right notes every single time!
Pro Tips for Making Oven-Roasted Sausage and Potatoes Recipe
- Don’t Overcrowd the Pan: Giving your vegetables and sausages room to breathe ensures they brown beautifully instead of steaming.
- Prick the Sausage: I learned this trick way back; it lets excess fat escape and helps the sausage cook evenly without bursting.
- Use a Rimmed Baking Sheet: So much easier to toss the mixture partway through without losing any of those tasty cooking juices.
- Let it Rest Briefly: I usually let the dish cool for 5 minutes after roasting, allowing the flavors to settle for a richer taste.
How to Serve Oven-Roasted Sausage and Potatoes Recipe
Garnishes
I’m a sucker for fresh parsley sprinkled on top to add a pop of color and freshness that balances the richness. Sometimes, I add a little squeeze of lemon juice for a subtle zing, which everyone actually loves!
Side Dishes
This dish stands strong on its own, but I love pairing it with a crisp green salad or steamed green beans to add some lightness. Also, crusty bread makes the perfect vehicle for mopping up those juices—don’t skip it!
Creative Ways to Present
For special occasions, I sometimes serve this in individual cast-iron skillets for a rustic, cozy vibe that always impresses guests. Adding a sprinkle of grated Parmesan cheese right out of the oven gives it a gourmet touch.
Make Ahead and Storage
Storing Leftovers
Leftovers taste fantastic and are easy to reheat. I usually store everything in an airtight container in the fridge, and it keeps well for up to 3 days. Just be sure to separate the sausages from the veggies if you want to prevent them from getting soggy.
Freezing
I’ve frozen this dish a couple of times with great success. Just cool everything completely, portion into freezer-safe containers, and freeze for up to 2 months. It’s a lifesaver for busy evenings when you want a homemade meal without any prep.
Reheating
To keep the potatoes crispy, I reheat leftovers in a hot oven (around 375°F) for 10–15 minutes instead of the microwave. Microwaving works in a pinch but tends to make the potatoes a bit mushy, so oven reheating really brings back that fresh-from-the-oven texture.
FAQs
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Can I use other types of sausage in this Oven-Roasted Sausage and Potatoes Recipe?
Absolutely! While sweet Italian sausage is my go-to, you can swap in spicy sausage, bratwurst, or even chicken sausage depending on what you like or have on hand. Just adjust the cooking time slightly if the sausage is thicker or thinner.
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What if I don’t have white wine—can I substitute it?
Yes, you can replace white wine with chicken or vegetable broth. It won’t have quite the same depth, but it still adds moisture and enhances the overall flavor. For a non-alcoholic option, broth works perfectly.
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How do I know when the sausage is fully cooked?
The sausages should reach an internal temperature of 160°F (71°C) if you’re using pork sausage. You can check this with a meat thermometer. Also, they’ll be nicely browned and the juices should run clear.
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Can I make this recipe gluten-free?
Definitely! Simply double-check your sausage ingredients for any gluten-containing fillers or spices. The rest of the recipe is naturally gluten-free, making it an easy dinner option for gluten-sensitive folks.
Final Thoughts
This Oven-Roasted Sausage and Potatoes Recipe has become one of those comforting meals that I always recommend to friends looking for something hearty and quick. It’s versatile, full of flavor, and comes together without any stress—exactly what weeknight dinner dreams are made of. Give it a try, and I’m pretty sure it’ll find a permanent place in your rotation like it did in mine.
Print
Oven-Roasted Sausage and Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Description
This Oven-Roasted Sausage and Potatoes recipe is a hearty, flavorful one-pan meal bursting with tender baby potatoes, sweet Italian sausage, bell peppers, and onions. Seasoned with a blend of dried herbs and roasted to golden perfection, it’s perfect for a quick weeknight dinner or meal prep with delicious leftovers.
Ingredients
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 and 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
Protein and Liquids
- 12 sweet Italian sausages, pricked with a fork
- 3/4 cup dry white wine
Instructions
- Preheat the Oven: Set your oven to 425 degrees Fahrenheit to ensure it’s properly heated for roasting.
- Season the Vegetables: Place the halved baby potatoes, onion wedges, chopped red bell peppers, minced garlic, olive oil, dried thyme, dried basil, dried rosemary, salt, and black pepper into a large ziplock bag. Seal the bag and shake well to evenly coat all the vegetables with the oil and herbs.
- Arrange Vegetables in Baking Dish: Transfer the seasoned vegetables to a large roasting dish or rimmed baking sheet, spreading them in an even layer across the bottom.
- Coat the Sausage: Using the same ziplock bag, add the sweet Italian sausages and gently shake to coat them with any remaining olive oil and seasoning.
- Combine Sausage and Vegetables: Place the coated sausages directly on top of the vegetables in the roasting dish, creating a single layer for even cooking.
- Roast First Stage: Place the baking dish into the preheated oven and roast for 30 minutes, or until the vegetables are golden and crispy around the edges.
- Toss and Add Wine: Remove the pan carefully from the oven, toss the vegetables and sausages to coat them in the cooking juices, then pour the dry white wine over the contents.
- Roast Second Stage: Return the pan to the oven and bake for an additional 15-20 minutes, or until the sausages are fully cooked through and the potatoes are tender.
- Serve: Once cooked, serve the dish hot. It pairs wonderfully with mustard, fresh bread, or applesauce for added flavor.
Notes
- This simple, one-pan recipe makes for a quick, wholesome weeknight meal that the whole family will enjoy.
- Leftovers reheat well and are great for meal prepping lunches or dinners for the next day.
- Ensure the sausages are pricked with a fork to allow steam to escape and promote even cooking.
- Using dry white wine adds a subtle acidity that complements the sausage and herbs; substitute with chicken broth if preferred.
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
