Baked sausage dishes are a staple in my home. Not only are they incredibly easy one dish meals, they are packed with flavor from the sausage and roasted vegetables. However, not everyone in my house is always a fan of all the random veggies I tend to throw in this versatile recipe. While I might love roasted sausages with kale or fennel or celery root - sometimes everyone else just wants something classic like today's recipe using red potatoes, peppers, and onions.
To make this recipe your own, you can make all kinds of simple changes to switch up the flavors. Start off by checking out all the varieties of lean chicken or turkey sausages out there - apple and sage, jalapeno, roasted red pepper and feta, pesto - there are so many delicious options. Then build your spice profile to match the flavors in the sausages. Use paprika and cumin with spicier sausages, try out Cajun seasoning with apple sausages, use fresh rosemary with pesto chicken sausages. Lastly mix up the potatoes using sweet potatoes or even turnips, butternut squash, celery root, or rutabaga for a lower carb option.
Roasted Italian Sausages with Potatoes, Peppers, and Onions
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- 4 U lean turkey Italian sausages
- 1.33 lbs. red potatoes, washed and chopped (Paleo substitute sweet potatoes)
- 1 U onion, chopped
- 2 U red peppers
- 1 U green pepper
- 4 U garlic cloves, minced
- 1 tbsp. Italian seasoning
- 1/2 tsp. red pepper flakes
- 1/4 cup low sodium chicken broth
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Preheat the oven to 400 degrees.
Add the potatoes, onion, peppers, and garlic to a glass baking dish. Sprinkle with Italian seasoning, red pepper flakes, salt, pepper, olive oil, and chicken broth. Toss together using a spoon or your hands. Pierce the sausages with a fork. Nestle the sausages into the vegetables.
Bake for 30-35 minutes until vegetables are tender and cooked through. If the vegetables aren't browning, place them under the broiler for 3-4 minutes to brown.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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