Roast chicken sausage with bell peppers and baby potatoes until golden; no celery.
SBy Seashell
Servings
4
1.5 lb Baby potatoes, halved
4 piece Chicken sausage, fully cooked, sliced into 1-inch pieces
3 piece Bell peppers, cut into 1-inch strips
1 piece Red onion, cut into wedges
3 tbsp Olive oil
3 clove Garlic cloves, minced
2 tsp Smoked paprika
1 tsp Garlic powder
1 tsp Dried oregano
1 tsp Kosher salt
0.5 tsp Black pepper
1 tbsp Red wine vinegar
2 tbsp Fresh parsley, chopped (garnish)
Calories
953 kcal
Protein
16g
Carbs
80g
Fat
65g
Fiber
10g
Sugar
8g
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Prep and Season
1. Place a rack in the upper third of the oven and a large rimmed sheet pan on it. Preheat the oven to 220°C (425°F) so the hot pan helps the potatoes crisp.
2. In a large bowl, toss the baby potatoes with half of the olive oil, the smoked paprika, garlic powder, oregano, kosher salt and black pepper until evenly coated.
3. Carefully spread the potatoes cut-side down on the hot sheet pan and roast for 15 minutes.
4. Meanwhile, toss the chicken sausage, bell peppers, red onion and garlic cloves with the remaining olive oil in the same bowl.
4 piece Chicken sausage, fully cooked, sliced into 1-inch pieces,
3 piece Bell peppers, cut into 1-inch strips,
1 piece Red onion, cut into wedges,
1.5 tbsp Olive oil,
3 clove Garlic cloves, minced
5. Remove the pan, add the sausage and vegetable mixture around the potatoes in a single layer without crowding, and roast 20 to 25 minutes, stirring once halfway, until the potatoes are golden and crisp at the edges and the peppers are charred in spots.
Finish and Serve
6. Drizzle the red wine vinegar over the hot pan and toss to brighten the flavors. Scatter the fresh parsley over the top and serve straight from the pan.
