This recipe for Rustic Roasted Italian Vegetables with Sausage and Eggs is easy, healthy comfort food to get us through winter. You can customize the veggies and seasonings that you use and omit anything that you don’t like.
We talk you through making these Rustic Roasted Italian Vegetables with Sausage and Eggs in Episode 268 of our podcast. If you enjoyed this dish, you may also like our recipes for Sheet Pan Eggs and Veggies and Sausage and Apple Pot Pie.
Ingredients
16 oz Italian sausage, chicken/turkey sausage, or veggie sausage – cut into thick rounds
2 cups red potatoes – diced
1 red bell pepper – chopped
1 green bell pepper – chopped
3 cups broccoli, roughly chopped
1 ½ cups zucchini – cut into rounds
A few generous splashes of olive oil
1 tablespoon Italian seasoning
2 teaspoons dried parsley
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon ground pepper
4-8 eggs for Frying
Instructions
Preheat oven to 400°F. Chop the veggies and place on a foil lined baking sheet. Drizzle the olive oil over everything and toss to coat.
In a small bowl, combine the Italian seasoning, parsley, oregano, salt, and pepper. Stir to combine. Sprinkle the seasoning mixture over the veggies. Toss to coat.
Add the sausage to the pan, distributing it as evenly as possible. Place the pan in the oven and bake for 15 minutes. Carefully remove the pan from the oven and stir. Place back in the oven and bake for 10-15 more minutes, or until the veggies are tender and the meat is cooked through.
Fry eggs in your usual way. Place one of two eggs on top of the veggies and sausage. Enjoy!