Description
This Oven-Roasted Sausage and Potatoes Recipe is a simple and hearty one-pan meal featuring tender baby potatoes, sweet Italian sausage, onions, and red bell peppers seasoned with herbs and garlic. Roasted to golden perfection with a splash of white wine for added flavor, this dish is perfect for a satisfying weeknight dinner or meal prep.
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 Liquids
- 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
- 3/4 cup dry white wine
Protein
- 12 sweet Italian sausages, pricked with a fork
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare it for roasting the ingredients evenly and at a high temperature for a crispy finish.
- 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 pepper into a large ziplock bag. Seal the bag and shake well to thoroughly coat the vegetables with the oil and herbs.
- Arrange the vegetables: Transfer the seasoned vegetables from the bag to a large roasting dish or a rimmed baking sheet. Spread them evenly across the bottom to ensure even roasting and crispiness.
- Prepare the sausage: Put the sweet Italian sausages into the same ziplock bag used for the vegetables. Gently shake to coat the sausages with any remaining olive oil and herb mixture from the bag.
- Combine and roast: Place the coated sausages directly on top of the vegetables in the roasting pan. Transfer the pan to the preheated oven and roast for 30 minutes, or until the vegetables are golden and crispy around the edges.
- Toss and add wine: After the initial roasting, carefully remove the pan from the oven and toss the vegetables and sausages within the cooking juices to redistribute flavors. Add the dry white wine evenly over the pan contents.
- Finish roasting: Return the pan to the oven and continue baking for an additional 15 to 20 minutes until the sausages are fully cooked through and the potatoes are tender when pierced with a fork.
- Serve: Serve hot with optional sides such as mustard, fresh bread, or applesauce for a delicious and comforting meal. Enjoy your oven-roasted sausage and potatoes!
Notes
- This dish is a simple, one-pan meal that allows you to enjoy a hearty combination of flavors with minimal cleanup.
- Using baby potatoes ensures a tender texture and faster cooking time, but you can substitute with quartered larger potatoes if needed, adjusting cooking time accordingly.
- The white wine adds depth and moisture to the dish, but if you prefer, you can substitute with chicken broth or omit it entirely.
- Leftovers can be refrigerated and make great meal prep options for the next day.
- If you prefer spicier sausages, feel free to substitute the sweet Italian sausages with hot varieties.
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
