Roasted Sausage and Grapes (Printable)

Juicy sausages roasted with sweet grapes and onions for a savory-sweet main dish that's ready in 40 minutes.

# What You’ll Need:

→ Meats

01 - 1 lb Italian sausages, mild or spicy

→ Produce

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

→ Pantry

04 - 2 tablespoons olive oil

→ Seasonings

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

# How-To:

01 - Preheat the oven to 425°F.
02 - In a large baking dish or sheet pan, combine grapes, red onion wedges, olive oil, rosemary, salt, and pepper. Toss to coat evenly.
03 - Nestle the sausages among the grapes and onions.
04 - Roast for 25 to 30 minutes, flipping sausages halfway through, until sausages are browned and cooked through and grapes are caramelized.
05 - Serve hot, spooning the roasted grapes and onions over the sausages.

# Expert Hints:

01 -
  • It uses one pan and comes together faster than ordering takeout, but looks impressive enough for company.
  • The grapes caramelize into jammy little pockets of sweetness that balance the richness of the sausage perfectly.
  • You can prep everything in under ten minutes and let the oven do all the work while you set the table or pour wine.
02 -
  • Don't crowd the pan or the grapes will steam instead of caramelize, so use a large enough baking dish to spread everything out.
  • Flip the sausages at the halfway mark or one side can burn while the other stays pale.
  • Let the dish rest for a minute or two before serving so the juices settle and the grapes aren't molten hot.
03 -
  • Use a rimmed sheet pan instead of a shallow dish so nothing spills when you flip the sausages.
  • If your grapes are very large, halve a few of them so they release their juices faster and caramelize more evenly.
  • A sprig of thyme thrown in with the rosemary adds an earthy note that makes the whole dish smell like a fancy restaurant.
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