For those week nights that include practices, recitals, homework, and not enough time in the kitchen…
Roasted Sausage, Red Potatoes & Peppers.
This one pan meal requires cutting, chopping, dicing, and 35-40 minutes in the oven.
Along with the pan; add a cutting board and a bowl to make it a light dish washing night, as well.
– 1 pound of Sausage Links (I use beef)
– 5 Red Potatoes (can also use white)
– 6-7 Mini Bell Peppers (or 1-2 regular size Bell Peppers)
– 1 Jar Sliced Banana Peppers, drained
– 4 Tablespoons Olive Oil
– 2 Tablespoons Ground Italian Season
– 1 Teaspoon Ground Black Pepper
Optional: Salt to taste
Preheat oven to 400*. Prepare a large cookie sheet by covering it with aluminum foil then spraying it with cooking spray.
Slice Sausage in half lengthwise then cut into 1/4″ pieces. Cut Potatoes into 1/4” chunks. Dice Mini Bell Peppers into bite size rings.
Mix everything except Seasons in a medium bowl until all ingredients have been coated well with the Olive Oil. Add Italian Season and stir.
Spread onto the cookie sheet then add Ground Pepper, and Salt (if desired) over the entire pan of Sausage, Potatoes and Peppers.
Bake at 400* for 35-40 minutes or until the Potatoes are tender.
TIP: Slice, cut and dice the ingredients the night before to cut down on the prep time. They can all be stored together in a large zipper bag in the refrigerator. When it is time to bake, just add the Olive Oil to the bag, shake well to cover all the ingredients with oil then pour onto the prepared pan, add Seasons, and bake.