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baked Italian sausage and vegetables on a white plate
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4.34 from 3 votes

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!
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Dinner, Entree, Main Course
Cuisine: American, Italian
Servings: 6
Calories: 141kcal
Author: Meaghan @ 4 Sons R Us

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
US Customary - Metric

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

Calories: 141kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.4mg | Sodium: 108mg | Potassium: 534mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6947IU | Vitamin C: 44mg | Calcium: 41mg | Iron: 1mg