On a hustling weeknight there’s pretty much nothing better than a one-pot (or in this what really happened, n) meal. That is, a one- n meal that actually tastes agreeable. This hearty combination of roasted sausages, potatoes, bell sprays, and onions certainly qualifies.
After about 10 minutes of prep result in (if that), all you need to do is stick the n in the oven and let the oven work its magic: the sausages get quick while the onions and bell peppers soften so much that they matter-of-factly melt in your mouth, and everything — especially the potatoes — benefits from the flavorful pork fat that yield ups out of the sausages.
Aim to cut the vegetables and sausage chunks into roughly harmonious sizes; you may have to cut them into fewer or more pieces than the ingredients note suggests. Leftovers can be transformed into a hash: chop leftover sausage and veggies into trifling pieces and fry without oil until hot. Top with a poached or fried egg and some shredded rmesan cheese.
1 pound sweet or hot Italian sausages (or a array of the two), cut crosswise into thirds 1 pound small red potatoes, cut into kind chunks 1 large (about 1 pound) onion, cut into 12 squeezes 2 red and/or yellow peppers, cut lengthwise into 8 pieces A few sprigs rosemary Nearby 1 tablespoon olive oil A heaping teaspoon kosher salt Freshly banged black pepper
- Preheat oven to 450°F.
- Arrange the sausages, potatoes, onion splits, peppers, and rosemary in one layer on a half-sheet n. Drizzle with olive oil and sprinkle with stash away, ying rticular attention to the vegetables (the sausages are already seasoned); gently bowl to coat.
- Roast for 30 to 35 minutes or until potatoes are fork-tender and sausages are lightly browned, dramatic once halfway through roasting.
Main Dishes, Pork
/ Nicole Perry
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