One-Pan Roasted Sausage, Tomatoes and White Beans
So simple to make but packed with fabulous flavor, this one-pan dinner is ready in under an hour. Ready in under an hour, it's a perfect dinner for any day of the week, and you'll come back to it again and again!
Servings: 4
Estimated Calories: 540
Ingredients
- 1 pound sweet or mild Italian sausage links, cut into 2-inch pieces (or hot sausage if you like things spicy)
- 12 ounces grape tomatoes, or cherry tomatoes (about 1 pint)
- 1 large onion, chopped into 1" pieces (about 2 cups total)
- 3 cloves garlic, thinly sliced
- 2 tablespoons light olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon Italian seasoning, I use my homemade Italian seasoning
- ½ teaspoon salt, I use Morton kosher salt (if using regular table salt, which is saltier, you may want to use less)
- ¼ teaspoon black pepper
- 1 (15.5-ounce) can Great Northern beans, drained and rinsed
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 425°F.
- Place the sausage, tomatoes, onions, and garlic in a 9x13-inch baking pan.
- Add the olive oil, balsamic vinegar, Italian seasoning, salt, and pepper. Stir until the sausages, tomatoes, onions, and garlic are evenly coated in the oil and seasonings.
- Bake in the center of the oven, uncovered, for 35 to 40 minutes or until the sausages are cooked through (minimum internal temperature of 160°F) and are lightly browned and the tomatoes have burst.Turn the sausages over halfway through the cooking time so they cook evenly and get nicely browned on both sides.
- Add the beans; stir to combine.
- Bake for an additional 5 minutes to heat the beans through. Taste and adjust the seasonings, if needed.
- Sprinkle with parsley, and enjoy!
Recipe Notes
- If you want to use home-cooked white beans, you'll need 1¾ cups.
- Light olive oil has a higher smoke point and performs better at higher cooking temperatures, which is why I use it for this recipe.
- I prefer to use and recommend a metal baking pan (it tends to heat up and brown the food faster), but you can use a glass or ceramic baking dish instead.
- Be mindful of the salt, because the sausage and the beans will have some already (the amount will vary depending on the brands). I like to start with a smaller amount and add more later if needed.
- Adding the beans at the end rather than in the beginning keeps them from overcooking and becoming too soft and mushy.
- For additional information about this recipe, including step-by-step photos, substitutions and variations, leftover storage and reheating, and serving suggestions, please refer to the post above.
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