Roasted Sausage with Kale
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and honestly tastes like you spent way more effort than you did. The beauty of roasting everything on one pan is that the sausages and kale cook together, picking up all those amazing caramelized flavors. Kale is such a nutritional powerhouse too, packed with vitamins and minerals that make you feel like you're actually eating something good for yourself. The combination of sweet balsamic, savory sausage, and those toasted pine nuts creates something really special that my family actually asks for by name.
Ella x
Ingredients
- 8italian sausage links(about 2 pounds)
- 1 poundfresh kale(chopped into bite-sized pieces)
- 3 tablespoonsolive oil
- 6garlic cloves(minced)
- 1red onion(sliced into thin wedges)
- 3 tablespoonsbalsamic vinegar
- 1 tablespoonhoney
- 237 mlpine nuts(toasted)
- 1 teaspoonred pepper flakes
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1lemon zest(for garnish)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
Tip: A hot oven ensures the sausages develop a golden crust while the kale becomes crispy.
- 2
Pierce each sausage link 3-4 times with a fork to prevent bursting during cooking. Arrange them on the prepared baking sheet.
Tip: This simple step prevents the sausages from splitting open and keeps them juicy inside.
- 3
Toss the chopped kale with 2 tablespoons of olive oil, minced garlic, red pepper flakes, salt, and black pepper in a large bowl until evenly coated.
Tip: Massaging the kale slightly helps soften it and distribute the seasonings better.
- 4
Spread the seasoned kale around the sausages on the baking sheet, then scatter the red onion wedges among everything.
Tip: Don't overcrowd the pan; leave some space between pieces for better roasting and crispiness.
- 5
Roast in the preheated oven for 25-30 minutes, stirring the kale and onions halfway through cooking, until the sausages are cooked through and the kale edges are golden and crispy.
Tip: The sausages are done when they reach an internal temperature of 160°F (71°C).
- 6
While the sausages cook, whisk together the balsamic vinegar, honey, and remaining 1 tablespoon of olive oil in a small bowl to create a glaze.
Tip: This sweet and tangy glaze complements the savory sausage and earthy kale beautifully.
- 7
Remove the baking sheet from the oven and drizzle the balsamic glaze over the entire mixture, tossing gently to coat everything evenly.
Tip: The residual heat will slightly warm the glaze and help it cling to the vegetables and sausage.
- 8
Transfer to a serving platter, scatter the toasted pine nuts over the top, and garnish with fresh lemon zest before serving.
Tip: The pine nuts add a buttery crunch and the lemon zest brightens all the flavors.
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