Italian Sausage with Roasted Vegetables
A one pan meal of Italian Sausages, carrots, potaotes, onions, and bell peppers all roasted in the oven with a rosemary, Parmesan cheese, and Dijon dressing. Simple, delicious, and clean-up is a breeze!
Servings: 4 servings
Equipment
- small bowl or mason jar
Ingredients
- 1 18 ounce package Italian sausages, cut into 2 inch pieces (4-5 sausages)
- 2½ cups potatoes, cut in one inch cubes (I used red and white baby potatoes)
- 2½ cups carrots, peeled and cut in one inch pieces (I used baby carrots cut in half)
- 2 bell peppers, cut into strips, about a half inch wide (use whatever colors you prefer)
- 1 large onion, sliced into strips
- ¼ cup olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped fresh rosemary
- 2 - 3 cloves garlic, minced
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon Italian seasoning
- salt and pepper, taste
Instructions
- Preheat oven to 425°F and spray a large baking sheet with nonstick spray.
- In a mason jar or small bowl, whisk together olive oil, Dijon mustard, rosemary, garlic, Parmesan, Italian seasoning, salt, and pepper until combined.
- Arrange sausage, potatoes, carrots, peppers, and onion evenly on the baking sheet. Pour the mixture over the sausage and vegetables, then toss well to coat, using your hands works best.
- Bake for 30–45 minutes, stirring once or twice, until sausage is cooked through and potatoes are golden and tender.