Roasted Sausage and Grapes (Print)

Juicy sausages roasted with sweet grapes and red onions for a savory-sweet Italian-inspired main dish.

# 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, peeled and cut into wedges

→ Pantry

04 - 2 tablespoons 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 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 Advice:

01 -
  • It uses one pan and barely any prep, so cleanup is a joke.
  • The grapes burst and turn into this jammy, sweet sauce that makes even cheap sausages taste gourmet.
  • It looks impressive enough to serve guests but forgiving enough for a weeknight scramble.
  • You can toss it in the oven and forget about it while you deal with homework or laundry.
02 -
  • Don't skip flipping the sausages or one side stays pale and sad while the other burns.
  • If your grapes are huge, halve them so they cook evenly and don't stay hard in the center.
  • Let the dish rest for a minute before serving so the juices thicken slightly and cling to everything.
03 -
  • Use a sheet pan instead of a baking dish if you want more caramelization and less steaming.
  • Save any leftover juices and toss them with pasta the next day for an instant sauce.
  • If your sausages are browning too fast, tent the pan loosely with foil for the last ten minutes.
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