Roasted Sausage and Grapes (Printable)

Juicy sausages roasted with sweet grapes and onions—a savory-sweet main dish ready in 40 minutes.

# What You 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

# How-To:

01 - Preheat the oven to 425°F.
02 - In a large baking dish, 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.

# Insider Tips:

01 -
  • It uses only six real ingredients but tastes like you labored over it for hours.
  • The grapes turn into these jammy, caramelized bursts that make even picky eaters curious.
  • Cleanup is laughably easy since everything roasts together in one pan.
  • It works for a Tuesday night or a dinner party without changing a single thing.
02 -
  • Don't crowd the pan or everything will steam instead of roast, spread it out so there's space for air to circulate.
  • If your sausages are precooked, reduce the oven time by about 10 minutes or they'll dry out and split.
  • Let the dish rest for a few minutes after pulling it from the oven so the juices settle and thicken slightly.
03 -
  • Use a sheet pan instead of a high-sided baking dish for better browning and crispier edges.
  • Pierce the sausages once or twice before roasting if they're very fatty, so they don't burst and lose all their juice.
  • Save any leftovers and toss them with pasta the next day, the sticky grape sauce clings to noodles like it was meant to be there.
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