Description

This Oven-Roasted Sausage and Potatoes Recipe is a simple, one-pan meal packed with flavor from Italian sausages, baby potatoes, bell peppers, and herbs. It delivers a hearty and comforting dish perfect for quick weeknight dinners and meal prep, with a delicious combination of crispy golden vegetables and juicy sausage cooked to perfection in the oven.

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

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Instructions

Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the vegetables and sausage.
Prepare Vegetables: Place the potatoes, onions, red bell peppers, and minced garlic into a large ziplock bag. Add olive oil, dried thyme, basil, rosemary, salt, and black pepper. Seal the bag and shake vigorously to evenly coat all the vegetables with the oil and seasonings.
Arrange Vegetables: Transfer the seasoned vegetables from the bag onto a large roasting dish or a rimmed baking sheet. Spread them out evenly in a single layer so they roast properly and get crispy edges.
Coat Sausages: Place the sausage links into the same ziplock bag used for the vegetables. Gently shake the bag to coat the sausages with any remaining olive oil and herb mixture for added flavor.
Roast Sausages and Vegetables: Lay the sausages evenly on top of the vegetables in the roasting pan. Place the pan in the preheated oven and roast for 30 minutes until the vegetables start turning golden and crispy at the edges.
Toss and Add Wine: Carefully remove the pan from the oven. Toss the vegetables and sausages gently in the cooking juices to coat them evenly. Pour the dry white wine over the mixture and return the pan to the oven.
Finish Roasting: Continue baking for an additional 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 potatoes hot. They pair well with mustard, fresh bread, or applesauce for a satisfying meal. Enjoy your hearty one-pan dinner!

Notes

This recipe is perfect for a quick and hearty weeknight dinner or for meal prepping leftovers to enjoy the next day.
Using a large rimmed baking sheet ensures even roasting and prevents juices from spilling during cooking.
If dry white wine is not available, you can substitute with chicken broth for a similar effect.
Pricking the sausages before cooking helps them release excess fat and prevents bursting in the oven.
Feel free to add other vegetables like carrots or zucchini based on your preference.

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