Friday, August 31, 2012

Roasted Potatoes, Turkey Sausage & Peppers

 This was a delicious meal.  I heard about it from Domestic Creativity and bookmarked it to make later.  I'm so glad I did- this was a lot better than I thought it would be!!  And it was soooo easy, too.  Just add a simple veggie or salad and you've got dinner! 

I bought local turkey sausages that were delicious.  I also used both red and yellow peppers.  I used tiny, baby red potatoes and left the skin on.  My daughter loved this too, but not my picky boys.  Oh well- there was more for us! 

Roasted Potatoes, Turkey Sausage & Peppers
adapted from SkinnyTaste

1.5 lb potatoes, red or new
1 medium onion, peeled and quartered, layers separated
2 red (or yellow) bell peppers, seeds removed and cut into 1 inch pieces
2 tsp extra virgin olive oil
kosher salt and fresh cracked pepper to taste
1 tsp fave herbs- fresh or dry
1/2 tsp garlic powder
olive oil spray (Misto)
1 lb (or so) chicken or turkey sausage, each link cut into 4-6 slices*

1.  Preheat oven to 375°.  Cut the potatoes into small 1" x 1/2 inch pieces.  Spray one large non-stick baking sheet, or two small ones with olive oil spray to prevent the potatoes from sticking.
2.  Place potatoes, onions, peppers, olive oil, salt, pepper, rosemary and garlic powder in baking sheet and mix to combine. Mix well to be sure everything is coated with oil and seasoned evenly.  Place in the center of the oven; bake for 15 minutes.  Toss with spatula. 

3.  Add the sausage to the baking sheet with the potatoes and vegetables and bake, tossing once or twice for 25-35 minutes, or until your potatoes and sausages are cooked through. Cooking time will vary depending on the thickness of your potatoes and sausage, keep an eye so they don't burn. (If your sausages are pre-cooked, they may not need as much time.  Mine were raw.)

*Note:  For easier cutting of the raw sausage, use kitchen scissors to cut them.

**This post and photos are property of**

No comments: