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.
PrintBalsamic-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
Ingredients
- 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)
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, 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.
Notes
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.
Deb says
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
★★★★★
Patricia A. Torrey says
Very delicious and easy to make
★★★★★
Lynne Webb says
Hi Patricia,
Glad you liked this recipe. It’s one of my favorite easy meals.
Rootietoot says
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.
Lynne Webb says
Vidalia onions make just about everything better!