The perfect choice for when you want a home-cooked meal but don’t feel like fussing, this flavorful dish is a quick-to-fix combination of of Italian sausage, red and green bell peppers, new potatoes, garlic, onions and balsamic vinegar. Once it’s mixed and in the oven, just make a green salad and you’ll have a complete dinner.Print
Balsamic-Roasted Sausage, Peppers and Potatoes
An easy dinner of Italian sausage, bell peppers and new potatoes, cut into bite-sized pieces and roasted with garlic, balsamic vinegar and olive oil.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Dishes
- 1–1/2 lbs Italian sausage, cut into 1/2-inch thick slices (see notes)
- 1 lb baby or new potatoes, cubed
- 4 cloves garlic, very finely chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/2 sweet onion, thickly sliced and cut into 1-inch pieces
- 1 large red bell pepper, seeded and cut into 1-inch pieces
- 1 large green bell pepper, seeded and cut into 1-inch pieces
- Salt and freshly ground black pepper
- Parmesan cheese for grating (optional)
- Preheat the oven to 400°F and line a large, shallow baking pan with parchment.
- Precook the potatoes by arranging them on a flat plate and microwaving on high for 4 minutes. Alternately, you can roast them in the oven by themselves for 7 to 8 minutes.
- Whisk the balsamic vinegar, olive oil and garlic together in the bottom of a large mixing bowl. Add the sausage, onion, red pepper, green pepper and precooked potatoes.
- Season with a few grinds of black pepper and a pinch of salt, toss to coat with the balsamic vinegar mixture and transfer to the prepared baking pan.
- Note: Go easy on the salt as the sausage will flavor the potatoes and peppers during cooking.
- Roast until the sausage is nicely browned and the potatoes and peppers are tender and lightly caramelized, 25 to 30 minutes. Turn the mixture once with a spatula about halfway through the cooking time for even browning.
- Plate individual servings and top with grated cheese if desired.
We used a fully-cooked chicken sausage in this recipe (hence the posting in our poultry category), but any type of Italian sausage will work – cooked, uncooked, pork, chicken, turkey – just choose your favorite.