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.
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This recipe can be made with any flavor of sausages and any spice mixture. It can also be made on a baking sheet without the chicken broth. The result will be crispier, more browned vegetables. If you prefer you can slice the sausages before cooking as well.
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