Kitchen notes · a little help before you start

Roasted Sausage and Potatoes

Name: Roasted Sausage and Potatoes
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Ingredients: 1 pound baby potatoes (or yukon gold or red potatoes, cut into 1" pieces); 1 pound smoked sausage (cut in ½" slices); 1 each red bell pepper (or green, diced); ½ each medium zucchini (cut in ½" slices); ½ each red onion (cut in ½" pieces); 2 tablespoons olive oil; 1 ½ teaspoons red wine vinegar; ½ teaspoon Dijon mustard; ½ teaspoon dried basil; ½ teaspoon salt (or to taste); ¼ teaspoon red pepper flakes; ¼ teaspoon black pepper; 1 clove garlic (minced)

Roasted sausage and vegetables make a cheerful pan to set down at dinnertime. The potatoes have golden edges, with a tangy dressing carrying the seasonings over everything. Scoop it out while it is hot so each plate gets some sausage and a little of every vegetable.

Prep: 25 min
Cook: 35 min
Total: 60 min
Original yield: Serves 4
Ingredients: 13 listed

Make it part of your week

Estimating…

DinnerMain courseAmericanPrep: 16–30 minutesTotal: 31–60 minutesBakingRoastingBaked & roasted

Recipe categories & planning details

Meal type: Dinner · Main course
Cuisine: American
Cooking method: Baking · Baked & roasted · Roasting
Preparation & total time: Prep: 16–30 minutes · Total: 31–60 minutes

A few quick notes

1. Give potatoes a head start

Toss the potatoes with the first tablespoon of dressing and bake them before adding sausage and the remaining vegetables.

2. Dress the rest separately

While potatoes bake, toss the other ingredients with the remaining dressing so they are coated before joining the pan.

3. Raise the oven temperature

Increase the oven from 425°F to 450°F when adding the sausage and vegetables for the second roasting stage.

Get to know the ingredients

Potato choices

Baby, Yukon gold or red potatoes are listed. Cut into the specified one-inch pieces before their first dressing toss.

Smoked sausage

Slice the smoked sausage into half-inch rounds before tossing it with the remaining vegetables and dressing during the potato head start.

Zucchini slices

Cut the zucchini into half-inch slices before coating it. It goes into the pan after the potatoes' first twenty minutes.

The last little job

Broil for golden edges

Roast until the vegetables are tender, then broil for two minutes or until golden before serving the warm panful.

A little more help as you go

Prepare the dressing first

Combine the oil, vinegar, Dijon and seasonings in a small bowl before dividing the dressing between potatoes and the other ingredients.

Keep cuts consistent

Use similarly sized sausage and vegetable pieces so they roast at a similar rate after combining in the pan.

A few questions you might have

Can I use green bell pepper?

The ingredient list allows green pepper instead of red. Dice it before tossing with the remaining dressing and other vegetables.

Does the onion roast from the beginning?

It joins the sausage, peppers and zucchini after the potatoes have baked for twenty minutes with their first portion of dressing.

Is the garlic cooked separately?

Minced garlic belongs to the dressing ingredients, mixed before coating the potatoes and the remaining sausage-and-vegetable mixture.

Do I mix the pan after adding the sausage?

Add the dressed sausage and vegetables to the partially roasted potatoes and mix well before continuing at the higher oven temperature.

How tender should the vegetables become?

The second roasting stage continues until the vegetables are tender, followed by the brief broil for golden color.

Any more cooking tips?

For best results, make sure vegetables and sausage are cut to about the same size so they roast at the same rate.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: spendwithpennies.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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