Ina Garten Roasted Sausages Peppers & Onions

Ina Garten’s Roasted Sausages, Peppers & Onions is made with sweet and hot Italian sausages, yellow onions, red and orange bell peppers, poblano peppers, fennel, garlic, cherry tomatoes, white wine, and basil. This delicious Ina Garten recipe creates a hearty dinner that takes about 1 hour to prepare and can serve up to 6 people.
This Roasted Sausages, Peppers & Onions Recipe Is From Modern Comfort Food Cookbook by Ina Garten

Ingredients Needed:

• 2 large yellow onions, cut in ½-inch-wide wedges through the core
• 2 large Holland red bell peppers, cored, seeded, and cut in ½-inch strips
• 2 large Holland orange bell peppers, cored, seeded, and cut in ½-inch strips
• 2 large poblano peppers, seeded and cut in ¼-inch strips
• 1 medium fennel bulb, halved, cored, and sliced crosswise ¼ inch thick
• 2 tablespoons minced garlic (6 cloves)
• 1 teaspoon dried oregano, crushed in your hands
• Kosher salt and freshly ground black pepper
• Good olive oil
• 1 pound sweet Italian sausage, cut into links
• 1 pound hot Italian sausage, cut into links
• 1 pint red cherry tomatoes
• ⅓ cup dry white wine, such as Pinot Grigio
• ½ cup julienned fresh basil leaves
• Freshly grated Italian Parmesan cheese, for serving

How To Make Roasted Sausages, Peppers & Onions?

1. Preheat the Oven: Preheat the oven to 400°F (200°C) and arrange two racks evenly spaced in the oven.
2. Prepare Vegetables: In a large (14 × 18-inch) shallow roasting pan, combine the onions, red and orange bell peppers, poblano peppers, fennel, garlic, oregano, 1 tablespoon salt, and 1½ teaspoons black pepper. Add ¼ cup olive oil and toss well to coat. Avoid crowding the pan to ensure proper browning.
3. Prepare Sausages: On a separate sheet pan, toss the sausages with 2 tablespoons olive oil and spread them out in a single layer.
4. Roast: Place both pans in the oven and roast for 20 minutes.
5. Combine and Continue Roasting: After 20 minutes, toss the vegetables and transfer the sausages to the roasting pan. Add the cherry tomatoes. Pour in the white wine. Roast for an additional 25 to 30 minutes, turning the sausages occasionally to ensure even browning.
6. Finish and Serve: Remove from the oven. Off the heat, sprinkle with basil, toss well, and taste for seasoning adjustments. Serve hot with freshly grated Parmesan cheese on the side.

Recipe Tips:

• Don’t Crowd the Pan: Spread the vegetables in a single layer in the roasting pan. If they are too crowded, they will steam rather than brown.
• Turn the Sausages: Turn the sausages halfway through roasting to ensure they brown evenly on all sides.
• Use Fresh Basil: Add the basil just before serving to keep it fresh and flavorful.
• Adjust Seasonings: Taste the dish after roasting and adjust the salt and pepper to balance the flavours.
• Check for Tenderness: Make sure the vegetables are tender and caramelized before serving.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover Roasted Sausages, Peppers & Onions cool to room temperature. Transfer to an airtight container and refrigerate for up to 4 days.
• Freeze: Allow the dish to cool to room temperature. Place it in an airtight container or freezer bag, and freeze for up to 3 months. To thaw, move the container to the refrigerator for 24 hours before reheating.
• Reheat: Preheat the oven to 350°F (175°C). Spread the leftovers in a single layer on a baking sheet. Heat for about 20 minutes, or until warmed through.

Nutrition Facts

Serving Size: 1 serving

• Calories: 430
• Total Fat: 30g
• Saturated Fat: 10g
• Cholesterol: 75mg
• Sodium: 900mg
• Potassium: 800mg
• Total Carbohydrate: 24g
• Dietary Fiber: 5g
• Sugars: 12g
• Protein: 21g

Try More Ina Garten Recipe:

• Ina Garten Steak Fajitas
• Ina Garten Lobster Avocado Sandwiches
• Ina Garten Smashed Hamburgers With Carmelized Onions
• Ina Garten Cheesy Chicken Enchiladas