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
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 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
