Roasted Sausage with Edamame
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
One of my favorite weeknight dinners is this roasted sausage with edamame, and I love it because it comes together in just 45 minutes start to finish. The beauty of this dish is how straightforward it is: everything goes on one pan and roasts together while you relax. Edamame brings so much to the table nutritionally, packed with plant based protein that makes this meal feel satisfying and wholesome. Italian sausages give you that rich, savory backbone, while the roasted vegetables and a touch of balsamic vinegar add brightness and depth. It's genuinely simple, tastes restaurant quality, and won't break the bank either.
Ella x
Ingredients
- 8italian sausages(about 1.5 lbs, whole)
- 473 mlfrozen edamame(thawed and patted dry)
- 1red bell pepper(cut into 1-inch chunks)
- 1yellow onion(cut into wedges)
- 4garlic cloves(minced)
- 3 tablespoonsolive oil
- 2 tablespoonsbalsamic vinegar
- 2 sprigsfresh rosemary
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes(optional)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup.
Tip: A hot oven ensures the sausages brown beautifully and the vegetables caramelize nicely.
- 2
Place the sausages on the prepared baking sheet and prick each one with a fork 2-3 times to prevent them from bursting during cooking.
Tip: Pricking allows steam to escape evenly and helps the sausages cook through.
- 3
Scatter the edamame, bell pepper chunks, and onion wedges around the sausages on the sheet.
Tip: Arrange vegetables in a single layer so they roast evenly rather than steam.
- 4
Sprinkle minced garlic over the vegetables and drizzle everything with olive oil. Season with salt, black pepper, and red pepper flakes if desired.
Tip: Toss gently to coat all ingredients evenly with oil for better browning.
- 5
Place rosemary sprigs on top of the mixture and transfer the baking sheet to the preheated oven.
Tip: Fresh rosemary infuses the dish with aromatic flavor as it roasts.
- 6
Roast for 25-30 minutes, stirring the vegetables halfway through cooking, until the sausages are deeply browned and cooked through (internal temperature 160°F) and the edamame are lightly caramelized.
Tip: Stirring prevents sticking and ensures even cooking of all components.
- 7
Remove from the oven and drizzle the balsamic vinegar over the hot sausages and vegetables, tossing gently to combine.
Tip: The acidity of balsamic cuts through the richness of the sausage beautifully.
- 8
Transfer to a serving platter and serve immediately while still warm, discarding the rosemary sprigs.
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