Roasted Sausage and Onions

Equipment

• Large sheet pan (18×13 inch rimmed baking sheet)
• Parchment paper or aluminum foil
• Large mixing bowl
• Chef’s knife and cutting board
• Measuring spoons and cups
• Tongs

Ingredients

• 24 oz (1.5 lbs) Italian sausage links (mild or hot), cut into 1.5-inch diagonal coins
• 2 large yellow onions, halved and sliced into ½-inch thick wedges
• 1 large red onion, halved and sliced into ½-inch thick wedges
• 1 large red bell pepper, cored and sliced into strips
• 1 large yellow or green bell pepper, cored and sliced into strips
• 1 lb baby yellow potatoes, halved (or quartered if large)
• 3 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ¾ tsp kosher salt
• ½ tsp freshly cracked black pepper
• 2 tbsp fresh parsley, finely chopped (for garnish)

Cooking Heat & Intensities Breakdown

• Oven Temperature: 400°F (200°C) Heat Level: High Dry Heat / Convection Bake
• Purpose: High heat roasts the potatoes and peppers while evaporating excess moisture, allowing natural sugars in the onions to caramelize and creating a deep, browned crust on the sausage.

Cooking Heat & Intensities Breakdown

• Purpose: Ensures balanced top and bottom heat distribution so the sheet pan contacts direct heat without scorching the bottom layer.

Instructions

Step 1: Prep and Preheat

1. Preheat your oven to 400°F (200°C) with the rack positioned in the middle. Line a large, rimmed sheet pan with parchment paper or heavy-duty aluminum foil for easy cleanup.

Step 2: Season the Vegetables

1. In a large mixing bowl, combine the halved baby potatoes, yellow onion wedges, red onion wedges, red bell pepper, and yellow bell pepper. Pour in the 3 tablespoons of extra virgin olive oil and 1 tablespoon of balsamic vinegar . Add the minced garlic, dried oregano, Italian seasoning, garlic powder, smoked paprika, kosher salt, and black pepper. Toss thoroughly until all the vegetables are evenly coated with oil and spices.

Step 3: Arrange on the Sheet Pan

1. Spread the seasoned vegetable mixture across the prepared sheet pan in a single, even layer. Ensure the potatoes are placed cut-side down against the pan to achieve maximum crispness and golden browning. Space out the onion wedges so they roast rather than steam.

Step 4: Add the Sausage

1. Nestle the cut sausage pieces evenly among the vegetables. Avoid piling ingredients on top of one another; crowding the pan creates trapped steam, preventing the vegetables from getting crisp and caramelized. Use a second sheet pan if your baking sheet is too small.

Step 5: Roast to Perfection

1. Transfer the sheet pan to the oven and roast at 400°F (200°C) for 15 minutes .
2. Carefully remove the pan, use tongs to flip the sausage pieces, and stir the vegetables to ensure uniform cooking. Return the pan to the oven and roast for an additional 15 minutes , or until the potatoes are fork-tender, the onions are deeply caramelized with charred edges, and the sausage reaches an internal temperature of 160°F (71°C) .

Step 6: Garnish and Serve

1. Remove from the oven and let rest for 3–5 minutes . Sprinkle with freshly chopped parsley before serving. Serve hot as a complete meal or alongside crusty bread or warm rice.

Nutrition

Calories: 540 kcal — · Protein: 23 g 46% · Fat: 34 g 44% · Carbohydrates: 36 g 13% Dietary · Saturated Fat: 10 g 50% · Fiber: 6 g 21% · Sugar: 9 g — · Sodium: 980 mg 43%