Oven roasted sausage and potatoes is a simple and delicious meal, even on weeknights. Some of the ingredients can be prepared on the weekend to be assembled and roasted on a weeknight.
The ingredients
I typically use fresh ingredients in this recipe. They roast up more flavorful and the cooking time for everything is more consistent.
Before roasting you will need to slice the potatoes, carrots, onions, peppers, sausage, and spinach. Fortunately, most of these ingredients can be done a few days prior to roasting. So, the day you plan to roast the meal, it’s mainly assembling.
If the potatoes are sliced in advanced, they will need to be stored in a bowl and covered with water to prevent them from turning color. Right before using the potatoes, you will need to drain the water and dry the potatoes. One other thing to know, Also, your potatoes will be cold. Which means they will need a slightly longer roasting time.
Ingredients to Prepare in Advanced
- Sausage can cut into bite sized pieces.
- Bacon can be cooked and crumbled.
- Carrots, onions, and peppers can be diced.
- Potatoes can be diced in advance, but they will need to be kept in a bowl and covered with water. Drain the water and dry the potatoes before roasting.
- Spinach can be sliced. You can slice the spinach in advance, but it doesn’t keep as long. I would suggest using it within 2 days.
Roasting
You may be wonder what pan you should use. I use a double burner griddle pan that is intended for making pancakes on a stove top. It is rated for the oven, and I really like it for the size and because it is non-stick. You can use a jelly roll pan, just make sure it is large enough for the vegetables to be in a single(ish) layer. The thicker the vegetables the longer the cooking time.
I roast the root vegetables first since they require more roasting to get tender. I’ll remove it from the oven and give them a light toss. I do this because sometimes to top of the root vegetables can get a dry look to them. This puts a bit of the oil on them, even though I do not add more oil. Then I will add the remaining ingredients and roast until they’re warm and the root vegetables are fork tender.
Serving
For my family this is a complete meal. However, you may want to have something else to accompany it. I suggest a Strawberry Pecan Salad or Grape Salad. Maybe you want a dessert, like a Cinnamon Coffee Cake.
Please give this oven roasted sausage and potatoes a try. It really is simple and so delicious!
Happy cooking!
Oven Roasted Sausage and Potatoes
Equipment
- 1 Baking sheet
- 1 Cutting board
- 1 Knife
- 1 Peeler
Ingredients
- 3 tbsp Olive Oil
- 6 medium Potatoes
- 6 medium Carrots, diced
- ½ medium Onion, sliced
- ½ cup Peppers, diced, optional
- 6 each Kielbasa Sausage
- 6 strips Bacon, cooked and crumbled, optional
- 1 handful Fresh Spinach, chopped, optional
Instructions
- Cook the bacon strips and crumble them. Set aside.
- Preheat the oven to 400 degrees.
- Put olive oil on the baking sheet and preheat in the oven.
- Slice and dice the potatoes, carrots, onions, and peppers. Put on the backing sheets and lightly toss in the olive oil. Salt and pepper to taste.
- Bake the vegetables in the oven for about 25 minutes. Remove from the oven and gently stir. The vegetables might not be fork-tender yet, but they should be close.
- While the vegetables are roasting slice the sausage into bite sized pieces. Set aside.
- Chop or break the spinach into smaller pieces. Set aside.
- Add the sausage, bacon and fresh spinach. I put them on the top of the vegetables and do not stir them in. Return them to the oven for about 10 more minutes or until they are warm, and the potatoes and carrots are fork-tender.
- Remove from the oven. It is ready to serve.
Notes
- Sausage can cut into bite sized pieces.
- Bacon can be cooked and crumbled.
- Carrots, onions, and peppers can be diced.
- Potatoes can be diced in advance, but they will need to be kept in a bowl and covered with water. Drain the water and dry the potatoes before roasting.
Nutrition
cooking!
