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Roasted Italian Sausage, Peppers, and Onions

Roasted Italian Sausage, Peppers, and Onions

Roasted Italian Sausage, Peppers, and Onions

Notes

Aim to cut the vegetables and sausage chunks into roughly equal sizes; you may have to cut them into fewer or more pieces than the ingredients list suggests. Leftovers can be transformed into a hash: chop leftover sausage and veggies into small pieces and fry without oil until hot. Top with a poached or fried egg and some grated parmesan cheese.

Roasted Italian Sausage, Peppers, and Onions

Ingredients

  1. 1 pound sweet or hot Italian sausages (or a combination of the two), cut crosswise into thirds
  2. 1 pound small red potatoes, cut into large chunks
  3. 1 large (about 1 pound) onion, cut into 12 wedges
  4. 2 red and/or yellow peppers, cut lengthwise into 8 pieces
  5. A few sprigs rosemary
  6. About 1 tablespoon olive oil
  7. A heaping teaspoon kosher salt
  8. Freshly cracked black pepper

Directions

  1. Preheat oven to 450°F.
  2. Arrange the sausages, potatoes, onion wedges, peppers, and rosemary in one layer on a half-sheet pan. Drizzle with olive oil and sprinkle with salt, paying particular attention to the vegetables (the sausages are already seasoned); gently toss to coat.
  3. Roast for 30 to 35 minutes or until potatoes are fork-tender and sausages are lightly browned, stirring once halfway through roasting.
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