Roasted Sausage with Spinach

Instructions

1. 1

   Preheat your oven to 425°F. Arrange sausage links and onion wedges on a large baking sheet, drizzle with 2 tablespoons of olive oil, season with half the salt and pepper, then toss to coat evenly.

   Tip: Don't crowd the pan; give sausages space so they brown rather than steam.

2. 2

   Roast for 20 minutes until the sausages develop a golden-brown exterior and the onions begin to caramelize, stirring the onions halfway through cooking.

   Tip: The sausages are done when an instant-read thermometer reads 160°F internally.

3. 3

   While the sausages roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant.

   Tip: Watch the garlic carefully to prevent burning—this takes just a minute.

4. 4

   Add the fresh spinach in batches to the skillet, stirring constantly until each batch wilts before adding more, about 4-5 minutes total. Season with remaining salt and pepper.

   Tip: The spinach will reduce significantly as it cooks.

5. 5

   Add the cherry tomatoes to the spinach mixture and cook for 1 minute, then deglaze the pan with white wine if using, scraping up any browned bits from the bottom.

   Tip: The wine adds depth, but you can substitute with vegetable broth if preferred.

6. 6

   Remove the sausages and onions from the oven and transfer to a serving platter. Arrange the spinach and tomato mixture around the sausages.

7. 7

   Drizzle everything with balsamic vinegar and serve immediately while hot.

   Tip: A quality aged balsamic vinegar makes a noticeable difference in the final flavor.