Roasted Sausage and Grapes (Printable)

Juicy sausages roasted with sweet grapes and red onions create a delightful savory-sweet flavor combination.

# 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 or 1 teaspoon dried
06 - 1/2 teaspoon freshly ground black pepper
07 - 1/2 teaspoon kosher salt

# How to make it:

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.

# Helpful Hints:

01 -
  • It looks like you spent hours but really you just tossed everything on a pan and walked away.
  • The grapes become this unexpected sweet contrast that makes every bite feel special without being fancy.
  • Cleanup is almost nonexistent, just one pan and maybe a cutting board.
  • It works for a Tuesday dinner or a weekend gathering without changing a thing.
02 -
  • Don't skip flipping the sausages or one side stays pale and you lose that gorgeous browning.
  • If your grapes are very large, halve them so they cook down in the same time as everything else.
  • Let the pan rest for a couple minutes after pulling it from the oven so the juices settle and thicken slightly.
03 -
  • Use a rimmed sheet pan instead of a shallow dish so nothing spills when you flip the sausages.
  • Let the sausages come to room temperature for 15 minutes before roasting for more even cooking.
  • Save any leftover pan juices and drizzle them over grain bowls or roasted vegetables the next day.
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