Baked Italian Sausage
Baked Italian Sausage is an easy, one-pan meal that makes ultra-juicy mild Italian sausage with roasted vegetables, potatoes, and fresh basil. Perfect for weeknight dinners or family gatherings!
Servings: 5
Calories: 553kcal
Ingredients
- 24 ounces baby honey gold potatoes, halved (yukon gold)
- 3 large tri-colored bell peppers, diced 1 ½ inch (red, yellow, and orange)
- 2 cups cherry tomatoes
- 1 ½ cups red onion, diced 1 ½ inch (large onion)
- 2 tablespoons chopped fresh basil
- 1 tablespoon minced garlic
- 1 teaspoon dried italian seasoning blend
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil
- 1 pound mild italian sausage links in casing, 5 to 6 links
Instructions
- Preheat oven to 400°F.
- To a 9x13 baking dish add the halved baby honey gold potatoes, tri-colored bell peppers, cherry tomatoes, red onion, fresh basil, minced garlic, dried italian seasoning, salt, black pepper and olive oil.
- Using a large spoon or clean hands, toss the vegetables together until they are coated in the olive oil. Spread into an even layer in the dish.
- Place the mild Italian sausage links onto the top of all the vegetables in the baking dish. Be sure to leave some space between each of the mild sausage links so they can cook and brown evenly.
- Cover the baking dish with aluminum foil and bake for 1 hour.
- Remove the aluminum foil and bake for 15 minutes, then flip the mild sausage links over.
- Bake for another 10 - 15 minutes or until the sausages are golden brown. Cook till the internal temperature reaches 165°F.
Notes
- One reason this dish tastes so yummy is that the sausage cooks along with the vegetables, providing extra flavor to the dish. Make sure you set them right on top!
- Make sure all the vegetables are well-coated with olive oil. This helps them roast properly, and gives you that perfect caramelized texture.
- The sausages will release some oil and the vegetables will release liquid, so it's important to measure your oil carefully, so the dish doesn't end up wet or oily.
- If your dish is nearing the end of the baking time and your vegetables are browning too quickly, tent a piece of foil overtop (you don't have to tuck it tightly around the dish) to prevent the vegetables from burning while the sausages finish cooking.
- The potatoes will take the longest to cook of all the vegetables. Make sure to cut them into small, even pieces and bake until they are tender.
Nutrition
Calories: 553kcal | Carbohydrates: 38g | Protein: 18g | Fat: 37g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Cholesterol: 69mg | Sodium: 1.149mg | Potassium: 1.227mg | Fiber: 7g | Sugar: 9g | Vitamin A: 3.426IU | Vitamin C: 172mg | Calcium: 69mg | Iron: 3mg