Roasted Sausage and Grapes (Printable)

Juicy sausages roasted with sweet grapes and onions create a savory-sweet flavor combination in 40 minutes.

# What You'll Need:

→ Meats

01 - 1 pound Italian sausages, mild or spicy

→ Produce

02 - 3 cups seedless red grapes, washed and stems removed
03 - 1 medium red onion, peeled and cut into wedges

→ Pantry

04 - 2 tablespoons extra virgin olive oil

→ Seasoning

05 - 1 tablespoon fresh rosemary leaves
06 - 1/2 teaspoon freshly ground black pepper
07 - 1/2 teaspoon kosher salt

# Directions:

01 - Preheat oven to 425 degrees Fahrenheit.
02 - In a large baking dish or sheet pan, combine grapes, red onion wedges, olive oil, fresh rosemary, salt, and black pepper. Toss all ingredients to coat evenly.
03 - Nestle sausages among the grapes and onions in the baking dish.
04 - Roast for 25 to 30 minutes, flipping sausages halfway through cooking, until sausages are browned and cooked through and grapes are caramelized.
05 - Transfer to serving platter and serve hot, spooning roasted grapes and onions over the sausages.

# Expert Tips:

01 -
  • It looks like you spent hours when you actually spent ten minutes arranging things on a pan.
  • The grapes turn into these jammy, sweet little pockets that make every bite different.
  • One pan means one thing to wash, which is exactly the kind of math I like on a weeknight.
  • It works for a Tuesday dinner or a dinner party without changing a single thing.
02 -
  • Don't use a rimmed sheet pan that's too shallow or the juices will run everywhere and smoke up your kitchen.
  • If your grapes are huge, cut them in half so they cook evenly and release their sweetness faster.
  • Let the sausages rest for a couple minutes after roasting so the juices redistribute instead of running all over your cutting board.
03 -
  • Use a light-colored baking dish so you can see when the bottom is caramelizing and catch it before it burns.
  • If your oven runs hot, check at 20 minutes because overcooked grapes turn to mush and lose their pop.
  • Save any leftover pan juices in a jar in the fridge and use them to dress roasted vegetables or stir into grains for instant flavor.
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