Roasted Sausage and Grapes (Printable Version)

Juicy sausages roasted with sweet grapes and rosemary create a delicious savory-sweet combination in just 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, 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 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 sausages among the grapes and onions in the baking dish.
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 -
  • The grapes roast down into jammy, sweet-tart bursts that cling to every bite of sausage.
  • It looks impressive but requires almost zero effort, perfect for nights when youre too tired to think.
  • Cleanup is a breeze since everything cooks together on one pan.
  • The combination feels fancy enough for guests but comforting enough for a weeknight.
02 -
  • Don't skip flipping the sausages halfway through or they'll brown unevenly and one side might stick to the pan.
  • If your grapes are very large, consider halving a few so they release their juices and caramelize faster.
  • Let the pan rest for a minute or two after pulling it from the oven so the juices settle and cling to the fruit.
03 -
  • Use a rimmed sheet pan instead of a shallow dish to prevent juices from spilling and making a mess in your oven.
  • If your sausages are pre-cooked or very thin, reduce the cooking time to 20 minutes so they don't dry out.
  • Leftovers reheat beautifully and can be tossed with pasta or piled onto toast for an easy next-day lunch.
Go Back