Dinner tonight was an absolute cinch to make. I only had to cut up some vegetables, toss them with some olive oil and seasonings and spread it all on a sheet pan. I cut up some chicken sausage and nestled the pieces in with all the vegetables and roasted everything in the oven for about 45 minutes. It could not have been easier and was simply tasty. It was a great day to have something this simple for dinner since I watched my 21 month old grandson this afternoon and then ran to a 4:00 bridal fitting with my daughter. It was nice to come home and toss dinner in the oven.
Roasted Potatoes, Chicken Sausage and Peppers (serves 4)
Adapted from skinnytaste.com
1 1/2 pounds (about 3 large) russet potatoes
1 medium onion, peeled and quartered, layers separated
2 red bell peppers, seeds removed and cut into 1 inch pieces
1 leek, cut into 1/2-inch thick rounds and soaked to clean
2 teaspoons extra virgin olive oil
kosher salt and freshly cracked black pepper
1 teaspoon dried rosemary (crushed in the palm of your hand)
1/2 teaspoon garlic powder
Non stick spray
1 pound Italian chicken sausage, each link cut into 6 or 7 slices
Cut the potatoes into small 1 x 1/2-inch pieces. These take the longest to cook so cutting them small ensures everything cooks evenly.
Preheat oven to 375 degrees. Spray a large baking sheet (or two small ones) with non stick spray to prevent the potatoes from sticking.
In a large bowl, combine potatoes, onions, peppers, leeks, olive oil, salt, pepper, rosemary and garlic powder. Mix well to be sure every is coated with oil and seasoned evenly. Pour onto the prepared baking sheet and place in the center of the oven. bake for 15 minutes. Toss everything with a spoon to make sure nothing sticks.
Add the sausage to the baking sheet with the potatoes and vegetables and continue to roast, tossing once or twice for 25 to 35 more minutes, or until your potatoes are cooked through. Cooking time will vary depending on the thickness of your potatoes and sausage, keep an eye on them so they don't burn.