THE NARGI TABLE

Gluten Free • Dairy Free • Weeknight Friendly

This is a meal we will use for camping or a cozy evening at home. Roasting over a fire, one a grill or in an oven!

Italian sausage, crispy roasted potatoes, and vegetables are tossed in a sweet and tangy tomato-balsamic sauce with just enough heat to give it a little kick.

The Sauce Makes This One

The tomato-balsamic sauce is really what turns a simple sausage-and-potato dinner into something special. Tomato and balsamic give it a rich, tangy base, while honey adds just enough sweetness to balance everything out. Garlic, Dijon, smoked paprika, and red pepper flakes add another layer of flavor and a little bit of heat.

Make It Your Own

We usually make this with potatoes and whatever vegetable are seasonal at the time, but it’s an easy recipe to change depending on what we have on hand. Broccoli, bell peppers, carrots, parnips, sweet potatoes, butternut squash or onions would all work well here too.

The biggest thing is when you add the vegetables. The potatoes need a head start, while softer vegetables like zucchini should be added later so they don’t overcook.

Sweet & Zesty Tomato-Balsamic Sausage & Potatoes

Prep Time: 15 minutes
Cook Time: About 45 minutes
Servings: 4
Diet: Gluten Free • Dairy Free

Ingredients

Sausage & Vegetables

• 1 -1.5 lb Italian sausage
• 1½–2 lb potatoes, cut into bite-size pieces
• 2-3 Zucchini, cubed
• 1 Onion, optional
• 1 Bell Pepper, optional
• Olive oil
• Salt
• Black pepper

Then another smaller heading:

Sweet & Zesty Tomato-Balsamic Sauce

• ¾ cup crushed tomatoes or tomato sauce
• 1½ tbsp olive oil
• 1 tbsp balsamic vinegar
• 1–1½ tbsp honey or maple syrup
• 1 tsp Italian seasoning
• ½ tsp smoked paprika
• ¼–½ tsp red pepper flakes (skip to make kid friendly)
• ½ tsp salt
• Black pepper, to taste
• 1 tsp Dijon mustard

Instructions

Oven Method

1. Make the sauce. While everything is roasting, combine the crushed tomatoes or pasta sauce, olive oil, balsamic vinegar, honey, garlic, Italian seasoning, smoked paprika, red pepper flakes, salt, black pepper, and Dijon. Set a 1/2 cup aside.
2. Preheat the oven to 425°F. Toss the potatoes and sausage with olive oil, salt, and pepper. Spread them onto a large sheet pan and cover with foil OR make foil pockets and distribute ingredients evenly in each one and mix in the sauce evenly coating all the potatoes and sausage and roast for about 30-35 minutes. (if using root vegetables, onions and peppers, mix them in at this time as well
3. Add the tender vegetables. Add the zucchini and broccoli, if using and mix with the set aside sauce.
4. Finish cooking. Return everything to the oven for another 12–15 minutes, until the sausage is fully cooked, the potatoes are tender, and the vegetables are roasted to your liking.
5. Optional touch: if you like everything a little cripsy like we do, take the foil off or open your foil pocket and put your oven on broil for about 5 minutes or to your liking.

Campfire / Grill Method

This is one of our favorite ways to make this meal, especially when camping. Cooking everything in foil packets keeps the prep simple, locks in all that sweet and zesty sauce, and makes cleanup easy.

1. Prepare the sauce. Make the tomato-balsamic sauce as directed above and set aside about ½ cup for the tender vegetables.
2. Build the foil packets. Divide the sausage and potatoes between large sheets of heavy-duty aluminum foil. Add any heartier vegetables, such as onions, peppers, or root vegetables. Spoon the sauce evenly over everything and toss gently to coat.
3. Seal and cook. Fold the foil tightly into packets and place them on a preheated grill over medium heat or over hot campfire coals. Cook for approximately 25–35 minutes, turning the packets occasionally, until the potatoes are nearly tender.
4. Add the tender vegetables. Carefully open the packets—they’ll be hot and steamy. Add the zucchini and broccoli and divide the reserved sauce between the packets. Reseal them.
5. Finish cooking. Return the packets to the grill or campfire for another 10–15 minutes, or until the sausage is fully cooked, the potatoes are fork-tender, and the vegetables are cooked to your liking.
6. Serve right from the foil. Carefully open each packet and enjoy. For a little extra heat, add red pepper flakes just before serving.

Rachel’s Tip: For campfire cooking, use hot coals rather than placing the packets directly in tall flames. If you have a cooking grate, this is the best set-up. You’ll get more even heat and are less likely to burn the bottoms before the potatoes are cooked.