Another sausage and vegetables recipe, this time with potatoes instead of pasta. Not sure if you’ve noticed yet, but I am a big fan of Italian sausage. Usually it’s Klement’s – gotta keep it Sconnie, obviously – but sadly Woodman’s was out of Klement’s so today it’s Hillshire Farm Gourmet. Also very good. Also, as it happens, this is another one-pot meal! Hallelujah praise Jesus.
Sausage, Vegetables & Roasted Potatoes
(adapted from Skinny Taste)
- 1 lb baby red potatoes, quartered
- 2 tsp olive oil
- 1/2 tsp garlic powder
- salt & pepper to taste
- 1 lb Italian sausage, sliced into 1/2-inch pieces
- 1 medium-sized yellow onion, diced
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 zucchini, sliced into 1/2-inch pieces
- 1 tsp dried rosemary
Pour the olive oil into a skillet over low heat and add the quartered red potatoes. Season with garlic powder, salt, and pepper; place a tight-fitting lid over the skillet and cook for 25 minutes. Meanwhile, do all that laborious veggie-chopping and sausage-chopping.
Once the 25 minutes is up, remove the potatoes to a plate and set aside. Add the sausage to the skillet and cook until slightly browned; add peppers, onions, and zucchini and cook until softened. Put the potatoes back in and mix it all well. Add more seasoning if you’d like; cover the skillet and cook for 5 more minutes before serving.
You don’t have to use red potatoes, if you have regular ones on-hand. Nor do you have to use each entire bell pepper; it is a LOT of veggies once all is said and done. But that’s what makes it healthy! Enjoy!