Roasted Italian Sausages with Sweet Potatoes, Grapes, and Thyme
This super simple, sheet-pan, thirty-minute dinner is the perfect Fall-inspired recipe to serve as the weather cools down a bit. The sweet potatoes become crispy on the edges and soft inside and the grapes become even sweeter when roasted. In fact, roasted grapes are a revelation! I like to serve them on top of toast and ricotta with a bit of honey drizzled on top. They’re also a great sweet counterpoint to the roasted Italian sausages with thyme. Sometimes, I serve everything on a bed of arugula. It becomes wilted under the heat of the roasted sausage and sweet potatoes and creates a really lovely Autumn meal. Not only does this dinner come together in less than thirty minutes, its super easy to clean up. It’s totally hands-off cooking. Throw everything together on a sheet pan, bake, and enjoy cleaning up only a single sheet pan. Fall has finally arrived!
Roasted Italian Sausages with Sweet Potatoes, Grapes, and Thyme
Serves 4
Ingredients:
- 4-6 Italian sausages, pricked with a fork to allow steam to escape
- 2 sweet potatoes, peeled and diced
- 1 small red onion, thinly sliced
- 1 bunch red grapes, removed from stems
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and Pepper
- Arugula, for serving (optional)
Directions:
- Preheat oven to 450 degrees. On a sheet pan with edges, toss the sausages, sweet potatoes, red onion slices, and grapes with the olive oil, thyme, and ½ teaspoon each of salt and pepper. Bake for 20-25 minutes, until the sweet potatoes are soft and the sausage links register 165 degrees on an instant-read thermometer. Divide the sausages and sweet potato mixture amongst for serving plates. Serve atop a bed of arugula, if desired.
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Roasted grapes are so good added to a dish like this!