Roasted spring vegetables with spicy Italian sausage

one pan

Simple but delicious, this no frills recipe gets dinner on the table with minimal effort and dishes. To adapt this recipe for vegans or vegetarians, replace the sausage with a vegan variety.


  • 3/4 lb thin skinned potatoes such as red, purple, or white potatoes cut into bite sized pieces
  • 1 small red onion
  • 1/3 C olive oil
  • 1/4 C white wine vinegar
  • 3 zucchini or yellow summer squash, cut into bite-sized pieces
  • 1 pint cherry tomatoes
  • 1 lb green beans, trimmed
  • 1/4 C olive oil
  • 1 lb spicy Italian sausages
  • Parsley, chopped
  • Salt and pepper


Preheat the oven to 425 degrees F. On a large sheet pan, combine potatoes, onions, 1/4 C olive oil, and salt and pepper to taste. Use your hands to gently mix and spread into an even layer.

Bake potato and onion mixture for 20 minutes. Meanwhile, prepare the other vegetables.

After 20 minutes, remove the potato mixture from the oven. Add vinegar, summer squash, cherry tomatoes, green beans, 1/4 C olive oil, salt and pepper to the pan. Gently toss using a spatula and spread into an even layer. Place the sausages on top of the mixture and return to the oven for 20 minutes.

After 20 minutes, remove the pan from the oven and set the sausages aside. Begin preheating the broiler.

Using a spatula, stir the vegetable mixture. Return the veggies to the oven and broil for 5 minutes. Repeat this process 2-3 times until veggies have achieved a slight crisp and are browned at the edges. Serve topped with parsley.

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