Roasted Sausage and Fall Veggies

Roasted Sausage and Fall Veggies


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Enjoy this classic, oven roasted sausage and vegetable combo the entire family is sure to love.

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Time needed

10 min preparation + 45 min cooking

Serving Size / Yield

4 servings


  • 4 potatoes, diced into 8 pieces each
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 pound sweet Italian sausage links, pierced
  • 2 medium yellow or red cooking onions trimmed, peeled, and cut into wedges that are 1-inch at their thickest/point
  • 1/4 to 3/4 teaspoon crushed red pepper flakes according to heat tolerance
  • freshly ground black pepper to taste
  • 8 cherry tomatoes, halved

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Preheat oven to 400°F.
Toss the diced potatoes and tomatoes with the olive oil, pepper and salt. Spread it out on a sheet pan and place the sweet Italian sausage links among the vegetables. Distribute the onion wedges evenly around the pan. Cover pan with aluminum foil and roast for 30 to 45 minutes, turning the sausages after about 15 minutes. Let cook and serve.

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