Roasted Italian Sausages, Potatoes, Peppers and Onions

By srumbel

To make this recipe your own, you can make all kinds of simple changes to switch up the flavors. Start off by checking out all the varieties of lean chicken or turkey sausages out there - apple and sage, jalapeno, roasted red pepper and feta, pesto - there are so many delicious options. Then build your spice profile to match the flavors in the sausages. Use paprika and cumin with spicier sausages, try out Cajun seasoning with apple sausages, use fresh rosemary with pesto chicken sausages. Lastly mix up the potatoes using sweet potatoes or even turnips, butternut squash, celery root, or rutabaga for a lower carb option
from slenderkitchen.com

Ingredients

• 4 lean chicken sausages
• 1.33 lbs. red potatoes, washed and chopped (Paleo substitute sweet potatoes)
• 1 onion, chopped
• 2 red peppers
• 1 green pepper
• 4 garlic cloves, minced
• 1 tbsp. Italian seasoning
• 1/2 tsp. red pepper flakes
• 1/4 cup low sodium chicken broth

Details

Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

Preheat the oven to 400 degrees.
Add the potatoes, onion, peppers, and garlic to a glass baking dish. Sprinkle with Italian seasoning, red pepper flakes, salt, pepper, olive oil, and chicken broth. Toss together using a spoon or your hands. Pierce the sausages with a fork. Nestle the sausages into the vegetables.
Bake for 30-35 minutes until vegetables are tender and cooked through. If the vegetables aren't browning, place them under the broiler for 3-4 minutes to brown.

Notes

This recipe can be made with any flavor of sausages and any spice mixture. It can also be made on a baking sheet without the chicken broth. The result will be crispier, more browned vegetables. If you prefer you can slice the sausages before cooking as well.