Baked Italian Sausage And Potatoes
Baked Italian sausage and potatoes is a one pan dinner chock full of flavorful Italian sausage, roasted potatoes, and balsamic vegetables. The perfect hearty meal for meat and potatoes lovers!
You ever just have one of those weeks where everything that can go wrong does?
And all your well laid plans get tossed out the window and it takes everything in you not to just order takeout.
This sheet pan sausage and potatoes recipe is perfect for those nights.
It’s a one dish wonder that fills up the sons without a lot of prep work.
So you can just get it in the oven and play catch up on the things you need to do.
Ingredients
To make this you’ll need:
- Sausage– Italian sausages
- Potatoes– Washed, peeled, and cubed.
- Carrots– Peeled and sliced
- Bell pepper– Red bell pepper, sliced
- Onion– Cut into wedges
- Garlic– Minced
- Olive oil
- Seasonings– Salt, pepper, and Italian seasoning
- Chicken broth– You could sub vegetable broth
- Vinegar– Balsamic
How to Make
This sheet pan sausage and potatoes is so easy to make.
Just put all the prepared vegetables into a large roasting pan or a 9×13 baking dish.
Combine the garlic, oil, herbs, broth, and vinegar in a small bowl.
Then pour the mixture evenly over the vegetables and season them with salt and black pepper.
Cover the dish with aluminum foil and bake at 450 degrees for 45 minutes.
Meanwhile, lightly brown the sausages on the stovetop and cut them in half.
After 45 minutes add the sausages to the dish and spoon some of the juices back over the vegetables and the sausage.
Bake, uncovered, for an additional 30 minutes, flipping the sausages after 15 minutes and placing back in the oven for the final 15 minutes.
Serve and enjoy!
Storing Leftovers
Store leftovers in an airtight container for up to 4 days.
Reheat in a hot oven until they are warmed through.
Tips and Tricks
- Use any kind of Italian sausage you like. For kick, get the hot Italian sausage.
- You can substitute green bell pepper for the red bell pepper.
- To save on peeling and chopping, you can use baby potatoes or red potatoes cut in half. You can also use baby carrots instead of peeling and chopping carrots.
Other Sausage Dinners
Baked Italian sausage and potatoes is a simple dinner to make when you are tired of the old standards and want something different but easy.
Make it and enjoy!
Looking for other ways to use sausage?
Try these:
- Ground Beef, Sausage, And Rice Casserole
- Smoked Sausage And Pierogi Skillet
- Sausage And Pancake Casserole
- Spicy Sausage And Pasta Casserole
- Slow Cooker Cajun Red Beans & Rice
- Sausage And Zucchini Casserole
- Slow Cooker Sausage With Peppers & Onions
- Sausage Alfredo Tortellini
If you’ve tried this ITALIAN SAUSAGE AND POTATOES, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Baked Italian Sausage And Potatoes
Ingredients
- 5 -6 Italian Sausages
- 1 lb potatoes washed, peeled, and cubed
- 1/2 lb carrots peeled and roughly sliced
- 1 red bell pepper sliced (optional)
- 1 large onion cut into wedges
- 2 garlic cloves minced
- 2 tbsp olive oil
- salt & black pepper to taste
- 1 1/2 tsp Italian seasoning
- 1/2 cup chicken broth
- 4 tbsp balsamic vinegar
Instructions
- Put all the prepared vegetables into a large roasting pan, or a 9x13 baking dish.1 lb potatoes, 1/2 lb carrots, 1 red bell pepper, 1 large onion
- In a bowl combine the garlic, oil, herbs, broth, and vinegar.2 garlic cloves, 2 tbsp olive oil, 1 1/2 tsp Italian seasoning, 1/2 cup chicken broth, 4 tbsp balsamic vinegar
- Pour the mixture evenly over the vegetables and season with salt and black pepper.salt & black pepper
- Cover the dish with aluminum foil and bake at 450 degrees for 45 minutes.
- Lightly brown the sausages in a skillet, then set them aside.5 -6 Italian Sausages
- After 45 minutes carefully add the sausages to the hot dish and spoon some of the juices back over the vegetables and the sausage.
- Bake, uncovered, for an additional 30 minutes, flipping the sausages after 15 minutes and placing back in the oven for the final 15 minutes.
- Serve warm and enjoy!
Notes
- Use any kind of Italian sausage you like. For kick, get the hot Italian sausage.
- You can substitute green bell pepper for the red bell pepper.
- To save on peeling and chopping, you can use baby potatoes or red potatoes cut in half. You can also use baby carrots instead of peeling and chopping carrots.
Nutrition
I am definitely making this!!!! Sounds so good! For cleaning those burners and burnt pans try cleaning with baking powder burnt on food lifts right off the pan. Especially if you fill pan half way up with water, bring to a boil, add baking powder about 1/8 to 1/4 of a cup and turn down to simmer for a few minutes until water mixture thickens a bit. Baking powder foams up so allow plenty of room between the rim of the pan and the water level. Best part is baking powder is nontoxic.
Let me know how you like it! Thanks for the tip for cleaning the burners. Cleaning those pesky things is on my to-do list for today! Anything that will help lift that grime is great, since I usually just end up scrubbing them forever with some steel wool and good ol’ fashioned elbow grease.
Help! Tell me what I did wrong! My carrots were rocks! I used baby carrots would that make the difference? Thanks
I’m so sad to hear this. We love this meal. I’ve never had my carrots come out like rocks. They do cook quicker the smaller they’re sliced, but I don’t see why baby carrots themselves should make a big difference. I just make sure it’s covered tightly with foil (sealed) for the first bake time, and make sure to spoon the juices over the veggies before adding the sausages and baking again. If you want to be 100% sure they turn out, you can try slicing them or even blanching them before adding them to the baking dish.