Description
A flavorful and hearty oven-roasted dish featuring sweet Italian sausage, baby potatoes, onions, and red bell peppers seasoned with aromatic herbs and garlic, perfect for a quick weeknight meal 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 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
- 12 sweet Italian sausages (pricked with a fork)
Liquids
- 3/4 cup dry white wine
Instructions
- Preheat oven: Preheat your oven to 425 degrees Fahrenheit to ensure it reaches the perfect temperature for roasting.
- Prepare vegetables: Place the baby potatoes, onions, red bell peppers, 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 thoroughly coat all the vegetables with the oil and spices.
- Arrange vegetables: Transfer the seasoned vegetables from the bag into a large roasting dish or rimmed baking sheet. Spread them evenly across the bottom to ensure even cooking and crisp edges.
- Prepare sausages: Place the sweet Italian sausages into the same ziplock bag used for the vegetables. Gently shake to coat the sausages with any leftover oil and herbs, enhancing their flavor.
- Add sausages to pan: Lay the sausages directly on top of the vegetables in the roasting pan.
- First roast: Place the roasting pan in 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 from the oven and carefully toss the vegetables and sausages in the cooking juices to keep them moist. Pour the dry white wine over the contents of the pan.
- 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 sausage and potatoes hot, accompanied optionally by mustard, fresh bread, or applesauce to complement the flavors. Enjoy your meal!
Notes
- This one-pan dish is perfect for quick weeknight dinners and lends itself well to meal prep, as leftovers reheat beautifully.
- Use baby potatoes for quicker roasting and crispier texture, but regular potatoes cut into bite-sized chunks can be substituted.
- If you prefer a non-alcoholic version, replace the white wine with chicken broth or water.
- To reduce sodium, adjust the amount of salt or use low-sodium sausage.
- Avoid overcrowding the roasting pan to ensure vegetables roast evenly and crisp up nicely.
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
