Roasted Italian Sausage with Onions and Vegetables Recipe

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OPOne PanGFGluten-FreeDFDairy-Free

4.34

40 minutes mins

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By: Rachel GurkPosted: 08/12/2015Updated: 06/15/2021

This post may contain affiliate links. Please read my disclosure policy.

Roasted Italian sausage with Vidalia onions and vegetables – this will become a go-to easy meal for you – it is for us!

I don’t know if you are a meal planner, but I am kind of a half-hearted meal planner. I think it’s a combination of Ben’s crazy work schedule and this blog that puts me somewhere in no-man’s land when it comes to meal planning.

I’ll write a list of recipes I want to develop for this site each week. They could be recipes for clients, or they could be just something I’ve been wanting to share with you. If it’s a dinner recipe, I’ll assign it a day – preferably a night that Ben will be home so I can photograph it while he entertains the kids.

Then I’ll fill in days that Ben has a late night at work. The kids and I will either meet him for dinner those nights or I’ll just make something quick and easy (kind of like lunch). That’s usually when I just give up. It’s so bad! I’m really bad at this.

Next thing I know,I’m wandering the grocery store aisles aimlessly, picking up this and that. I know I have a stocked pantry so throwing together a last-minute meal isn’t usually too difficult as long as I have a decent selection of protein in my fridge.

One of the things I’ll commonly pick up is either ground turkey, or turkey sweet Italian sausage. I know I can easily throw together a meal with either one of these two things. A couple of my favorites are Instant Pot pasta with sausage, spinach and tomatoes, or turkey sausage and asparagus quiche.

This time I happened to reach for the Italian sausage and decided to share this meal idea with you guys. It’s honestly one of those meals I make over and over and OVER again. It’s ridiculously easy, it’s healthy, and it’s a great way to use up whatever produce you may have in the fridge.

About this Roasted Italian Sausage Dinner

You’ll want to include a couple of sweet Vidalia® Onions. It’s hard to believe this, but they get even sweeter when you roast them. If you remember, as part of my partnership with Vidalia onions, I also made this irresistible onion tart with bacon and kale. That tart may be a fancier use of the Vidalia onions – but this recipe is just as delicious. It’s perfect for those days where you really don’t feel like cooking.

Add some carrots, peppers, sweet potatoes, and mushrooms and you have a really delicious, well-rounded meal.

Serve it with a loaf of crusty bread and fresh fruit. Voila!

More easy meal ideas

BBQ Chicken Burrito Bowl
One Pan Italian Quinoa with Ground Turkey
Healthy Chicken Stroganoff
Sheet Pan Shrimp Fajitas
Sheet Pan Honey Balsamic Chicken and Vegetables
Instant Pot Mac and Cheese with Broccoli
Easy Hamburger Soup Recipe
Pizza Chicken One pan, 5 ingredients!

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Recipe

Get the Recipe: Baked Italian Sausage

4.34 from 12 votes

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

5 servings

Print Rate Recipe

With only a few minutes of prep, you can have baked Italian sausage ready for pairing with a simple side. Flavorful, customizable, and oh-so-easy!

Ingredients

▢ 1 to 1 ½ pounds raw Italian sausage links (see note)
▢ 2 large bell peppers, cored and cut into 1-inch pieces (any color)
▢ ½ large red onion, cut into 1-inch pieces
▢ 1 tablespoon olive oil
▢ ¼ teaspoon kosher salt
▢ ¼ teaspoon coarse ground black pepper

Instructions

Preheat oven to 400ºF. Prepare a rimmed sheet pan (appr. 13 x 18 inches) by spraying it with olive oil spray or cooking spray. Place Italian sausages on sheet pan.
In a medium bowl, stir together bell pepper, onion, olive oil, salt, and pepper until vegetables are coated with olive oil and seasonings. Arrange around the sausages in an even single layer on the prepared sheet pan.
Place the pan in the preheated oven and bake for 15 minutes. Stir vegetables and flip sausages. Return to oven and continue cooking for another 15 minutes or until vegetables are tender and sausage is cooked to at least 165ºF when checked with an instant read thermometer.

Notes

You can bake more sausages or fewer. I based this recipe on a 19 oz. package with 5 sausages. Nutrition information is calculated for 1.5 lb. sausage (5 servings) and includes the vegetables.
Sausages (no vegetables): Omit the vegetables, olive oil, salt and pepper and keep the baking time the same. Use a smaller sheet pan.
With added vegetables: If desired, make this a sheet pan dinner. Add more vegetables, such as cubed or baby potatoes, cubed sweet potatoes, sliced carrots, or mushrooms (as many as will fit on the pan in a single layer or divide between 2 pans).
Frozen sausages: Increase cooking time slightly, about 10 minutes. You don’t need to thaw them first.
Smoked/precooked sausages:Add them to the pan after 15 minutes, when you stir the vegetables.

Nutrition Information

Serving: 1sausage with vegetables, Calories: 517kcal, Carbohydrates: 6g, Protein: 20g, Fat: 46g, Saturated Fat: 16g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 22g, Cholesterol: 103mg, Sodium: 1114mg, Potassium: 500mg, Fiber: 2g, Sugar: 3g, Vitamin A: 2055IU, Vitamin C: 88mg, Calcium: 32mg, Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

You can find out more about Vidalia Onions on Facebook, Twitter, Pinterest, Instagram andYoutube.

Disclosure: This Roasted Italian Sausage recipe is a sponsored post written on behalf of Vidalia Onions. I have been compensated for my timebut as always, all opinions are my own! I heart sweet Vidalia onions and I’d buy them no matter what. Thanks for supporting Rachel Cooks by reading about brands I use and love!

Roasted Italian Sausage with Onions and Vegetables Recipe - Rachel Cooks® (2024)