Roasted Sausage, Peppers and Onions

Roasted Sausage with Peppers and OnionsWell, I am a day late and a dollar short but here it is, the recipe that I was supposed to make yesterday.  Don’t judge me! Life happens and we had a ton of leftovers from the Super Bowl Party on Sunday.  Wouldn’t want food going to waste, now would we?

This recipe was found on Lila’s Apron through Pinterest.  I modified it a bit. The best part of this dish is that it is a one pot dish-very little clean up!

Roasted Sausage, Peppers and Onions

Serves: 2-3 adults

  • 1 lb or more of your favorite sausage, (I used Italian sausage to give it more kick, Kielbasa, Polish, or any others would work well too)
  • 4-5 decent-sized potatoes (Yukon or red)
  • 1 small jar banana peppers (I used hot, but you could use mild if you want less heat)
  • 1 large bell pepper, sliced
  • 1 large onion, sliced
  • 3 tbsp olive oil (yes, it has to be OLIVE oil)
  • salt & pepper
  • *optional — 2 tsp dried Italian spices: oregano, rosemary, thyme, basil
  1. Pre-heat oven to 400 degrees F. Grease a medium to large pan with olive oil.
  2. Cut sausage into thin rounds and with a bias cut if you have kids
  3. Cut potatoes into 1/2″ chunks, put in small bowl and microwave with a bit of water for 2-3 minutes until slightly soft
  4. Slice onion and pepper into strips
  5. Add salt and pepper and spices (if using)
  6. Place all ingredients on baking sheet and drizzle oil over.  Use your hands to toss everything together in the oil, making sure everything feels coated.
  7. Top w/ sliced banana peppers
  8. Bake at 400 for about 30-35 min, until potatoes are tender

This dish was very flavorful and rich.  Using hot Italian sausage and hot banana peppers made the dish spicy but not over the top.  If you would prefer less spice, I would suggest using Kielbasa or Polish sausage and mild banana peppers.  The banana peppers really add a lot to this dish and I wouldn’t skip them.

My husband added marinara sauce to his dish and said it was like an Italian sandwich, balancing out some of the spiciness of the dish.

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