One Pan Oven-Roasted Sausage and Potatoes
Juicy Italian sausage roasted with golden potatoes, sweet bell peppers, onions, and tomatoes in a garlicky herb sauce. This easy, one-pan Italian-inspired dinner is packed with flavor, requires minimal prep, and makes cleanup a breeze!
Servings: 6
Equipment
Ingredients
- 12 Italian sausage links mild or hot
- 1½ lbs baby potatoes halved or quartered
- 1 large yellow onion cut into wedges
- 1 –2 bell peppers cut into large pieces
- 1 cup cherry tomatoes
- 3 tbsp olive oil plus more for drizzling
- 4 garlic cloves minced
- 2 sprigs fresh rosemary
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp kosher salt or to taste
- ¼ tsp black pepper
- 1 cup chicken broth
Instructions
- Preheat the oven. Preheat your oven to 425°F.
- Prepare the vegetables. In a large oven-safe baking dish, combine the potatoes, onion, bell peppers, and cherry tomatoes. Add olive oil, garlic, rosemary, onion powder, garlic powder, salt, and pepper. Toss until evenly coated.
- Add the sausage. Arrange the Italian sausage links directly on top of the vegetables. Drizzle lightly with additional olive oil.
- Roast. Bake uncovered for 30 minutes, until the vegetables begin to soften and develop golden edges.
- Add the broth. Carefully remove the baking dish from the oven. Toss the vegetables in the pan juices and flip the sausage. Pour in the chicken broth.
- Finish cooking. Return to the oven and roast for another 15–20 minutes, or until the potatoes are fork-tender and the sausage reaches an internal temperature of 160°F for pork sausage or 165°F for chicken or turkey sausage.
- Serve. Spoon the flavorful pan juices over the sausage and vegetables and serve warm!
Nutrition
Calories: 950kcal | Carbohydrates: 27g | Protein: 35g | Fat: 77g | Saturated Fat: 26g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 37g | Cholesterol: 171mg | Sodium: 2182mg | Potassium: 1195mg | Fiber: 3g | Sugar: 3g | Vitamin A: 175IU | Vitamin C: 71mg | Calcium: 72mg | Iron: 4mg