Roasted Sausages with Peppers, Onions, and Potatoes

Ingredients

For the Main Dish:

• 1-1.5 pounds Italian sausage links, cut into 2-inch pieces

• 1.5 pounds baby potatoes, halved (or russet potatoes cut into 1-inch pieces)

• 2 large bell peppers (red and green), seeded and cut into 1-inch pieces

• 1 large red onion, cut into wedges

• 3 tablespoons olive oil

• 4 cloves garlic, minced

For Seasoning:

• 2 teaspoons Italian seasoning

• 1 teaspoon garlic powder

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon smoked paprika (optional)

Instructions

1. Preheat oven: Preheat oven to 425°F (220°C). Line a large roasting pan or rimmed baking sheet with parchment paper.

2. Prepare vegetables: Cut potatoes into 1-inch pieces, slice bell peppers into strips, and cut onion into wedges. Keep pieces uniform in size for even cooking.

3. Season mixture: In a large bowl, combine potatoes, bell peppers, onions, olive oil, minced garlic, Italian seasoning, garlic powder, thyme, rosemary, salt, pepper, and smoked paprika. Toss until everything is well coated.

4. Arrange in pan: Transfer seasoned vegetables to the prepared roasting pan and spread in an even layer. Place sausage pieces on top of and nestled between the vegetables.

5. Initial roast: Roast for 30 minutes until vegetables start to become golden and crispy around the edges.

6. Toss and continue: Remove from oven, toss sausages and vegetables in the cooking juices, and return to oven for another 15-20 minutes until sausages are cooked through and potatoes are tender.

7. Serve: Let rest for 5 minutes before serving. Serve hot with mustard or crusty bread if desired.

Serves: 4-6 people
Total time: 50-60 minutes