A one-dish dinner like this one is the perfect choice for when you want a home-cooked meal but don’t feel like fussing.
It’s a quick-to-fix combination of Italian sausage, sweet bell peppers, and new potatoes, roasted with garlic, onions, and balsamic vinegar. Once you pop it in the oven the work is done, just whip up a green salad and you’ll have a complete dinner.
About balsamic roasted foods
Tossing meats and veggies with a small amount of balsamic vinegar before roasting will give them a light glaze that enhances the inherent sweetness that develops naturally during the roasting process.
In addition to Italian sausage, try balsamic-roasting other proteins like jumbo shrimp, pork tenderloin, and chicken thighs, and veggies like Brussels sprouts, asparagus, zucchini, and broccoli.
More Italian sausage recipes:
We frequently use either chicken or turkey sausage in our recipes, but traditional Italian pork sausages will work just as well.
Balsamic Roasted Sausage, Peppers and Potatoes
Ingredients
- 1 lb Italian sausage, cut into 1/2-inch thick slices (see notes)
- 1 lb baby 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 red bell pepper, seeded and cut into 1-inch pieces
- 1 green bell pepper, seeded and cut into 1-inch pieces
- Salt and freshly ground black pepper
- Parmesan cheese for grating, optional
Instructions
- 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, 20 to 25 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.
Notes
Tip for cutting sausage:
Kitchen shears cut through fresh sausage links much more easily than a knife.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this dish today, my first sheet pan dinner and all I have to say is… game-changer! So easy and enjoyed by the family! Didn’t have balsamic vinegar so I substituted with 1tbsp apple cider vinegar and 1/2 tsp brown sugar and it worked like a charm! Because I cut up more veggies than what the recipe called for, not as much liquid to coat everything so I would increase that in the future. Great recipe!! Thank you!
Hi Catherine,
I’m so glad you liked this recipe. The apple cider vinegar combined with brown sugar is a smart substitution for balsamic. Thanks so much for sharing that idea!
Yum! Made it exactly as stated, never got it to brown at the end, but it was good. I think next time I will add a little more balsalmic and get spicy sausage.
Hi there,
Glad to hear you liked the recipe overall. If you’d like a little more browning, I think you could safely raise your oven temperature up to 425°F, skip the microwaving, and roast the sausage and potatoes by themselves for 5 minutes before adding the peppers and onion. Watch the overall time though because you don’t want the sausage to get dry or the sugars in the balsamic to burn.
Can I make this in an instant pot?
Hi Jessica,
Here’s how I would go about making this in an Instant Pot. Put about 1/2 cup water in the bottom of the pot, arrange the potatoes, sausage, onion, and peppers on a steamer rack, cook on high pressure for 5 minutes and let the pressure release naturally for 10 minutes. Drain the liquid, remove the rack and add the olive oil and garlic and sauté until lightly browned. Last add the balsamic vinegar and continue to cook on sauté to glaze all the ingredients. Hope this helps!
This came out really well. I simplified just a little by putting the potatoes into the oven on the parchment-lined pan for about 10 minutes first (a little oil drizzled on them), mixed the rest of the ingredients per directions in the bowl, then just added them to the potatoes. I turned them all over after 20 minutes and baked another 20 minutes (15 probably would have been fine) and everything was excellent! Will definitely make again
Very delicious and easy to make
Hi Patricia,
Glad you liked this recipe. It’s one of my favorite easy meals.
This is super easy and fast to fix. I like to add a couple of cut up vidalia onions, but then I live 10 minutes from Vidalia, so those things go into nearly everything.
Vidalia onions make just about everything better!