Broke Weeknight Sausage and Potato Tray Bake

• 12 oz Italian sausages, casings removed
• 2 cups baby potatoes, halved
• 1 large onion, sliced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp paprika
• 1/2 tsp black pepper
• 1 tsp salt
• 1 cup cherry tomatoes
• 2 tbsp balsamic vinegar
• Fresh parsley for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, toss potatoes, onion, garlic, olive oil, thyme, paprika, pepper, and salt.
3. 3 Spread the mixture in a single layer on a baking sheet.
4. 4 Add the sausage meat in clumps over the vegetables.
5. 5 Roast for 30 minutes.
6. 6 Add cherry tomatoes and drizzle with balsamic vinegar.
7. 7 Roast for an additional 10 minutes or until sausages are cooked through and potatoes are golden.
8. 8 Garnish with fresh parsley before serving.

Equipment

• Baking sheet
• Baking parchment (optional)

Variations

• Add a handful of spinach or kale during the last 10 minutes of roasting.
• Substitute sausages with cubed chicken for a different twist.

Substitutions

• If you don’t have balsamic vinegar, red wine vinegar works well too.
• Substitute baby potatoes with diced regular potatoes for similar results.

Pairings

• Green beans almondine
• Steamed broccoli

Nutrition

Tips

• For extra crispiness, switch to broil for the last 2 minutes, watching closely to avoid burning.
• Use sweet Italian sausage for a milder flavor or hot for a kick.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven.

Serving Suggestions

• Serve with a simple green salad.
• Pairs well with crusty bread on the side.

FAQ