Another one pan meal that I enjoy making is roasted sausage with potatoes and any other veggie I have that needs to get cooked. For instance, with this dish I had red peppers and cauliflower available.
I love baking sweet Italian Sausage because it keeps the juices and flavor. I’m used to seeing my family cook it on the stove top and throwing it into a pasta sauce. For years I had done that too until I figured out this method. I also find baking it is less greasy and easier to clean up.
I used a deep cephalon one pan for this meal. I think it is easier to use because you can put as many veggies as you want and not worry about anything spilling over when you flip veggies over or mix mid-way through the cooking process.
This recipe is from my new favorite cookbook by Gina Holmolka @Skinnytaste called One and Done! I’ve tweaked only slightly. Here is how you do it!
Prep time: 15 minutes
Cook time: 50-55 minutes
- Olive oil (a spray is easiest)
- 1/2 lbs Potatoes (Russet or Red potatoes work well)
- 1 medium onion (halved and quartered, layers separated)
- 2 red bell peppers, cut into 1 inch pieces
- 1 tablespoon EVO
- 3 sprigs of Rosemary (fresh) or dried (to your taste)
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt
- Freshly ground pepper
- 14 oz uncooked sweet Italian Chicken Sausage links (or any Sausage of your preference)
- Preheat oven to 400 degrees Fahrenheit. Spray large rimmed sheet with olive oil.
- In a large bowl, mix the veggies and potatoes with olive oil, rosemary, garlic, salt and pepper. Then spread onto your sheet pan.
- Roast for 25 minutes.
- Remove from oven, stir the veggies and then add the sausage. Roast, stirring the veggies once or twice until the potatoes are tender and the sausage is cooked through, another 25 to 30 minutes.
- Then remove the sausage and cut up into 1/2 inch thick slices. Return the sausage to the pan and toss together with the veggies.
- Remove the rosemary sprigs (if you used fresh) and divide up into 4 plates. Serve immediately.