Ingredient

  • 1 14 oz. package smoked sausage, halved lengthwise and cut into pieces
  • 1 red bell pepper, small chopped
  • 1 green bell pepper, small chopped
  • 1/2 medium red onion, chopped
  • 2 lbs. yellow or red potatoes, small chopped
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes, optional

One-Pan Roasted Sausage, Peppers, & Potatoes

Total Time

1 hr

Makes

5 Servings

Instruction

  • Preheat oven to 400 degrees F.
  • Add sausage, veggies, potatoes and garlic to a large lined baking sheet. Drizzle with oil. Sprinkle with Italian seasoning, salt, pepper and red pepper flakes. With your hands, toss mixture together until evenly distributed.
  • Bake until veggies and potatoes are tender, about 30 minutes. Serve hot.
  • (Your favorite hot sauce and sour cream make a delicious pairing with this!)

One-Pan Roasted Sausage, Peppers, & Potatoes

Total Time

1 hr

Makes

5 Servings

Ingredient

  • 1 14 oz. package smoked sausage, halved lengthwise and cut into pieces
  • 1 red bell pepper, small chopped
  • 1 green bell pepper, small chopped
  • 1/2 medium red onion, chopped
  • 2 lbs. yellow or red potatoes, small chopped
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes, optional

Instruction

  • Bring a large pot of generously salted water to a boil. Add the potatoes and cook until fork tender, but still firm, approximately 10-12 minutes. Lay paper towels on a large baking sheet. Drain the potatoes, then lay them in a single layer on the paper towels to dry (about 10-15 minutes). Sprinkle with salt to season.
  • While the potatoes are drying, make the dressing. Whisk together olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper into a small bowl. Whisk in the chives, parsley and dill and set aside. (Alternatively you could pulse the dressing ingredients together in a blender or food processor).
  • Once the potatoes are cooled to room temperature, place the potatoes, onion and celery into a large bowl, and toss with the dressing until well combined.
  • Store in an airtight container in the refrigerator for up to 3-4 days. Freezing is not recommended.
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