Roasted Sausage, Potatoes and Veggies

Roasted sausage, potatoes and vegetables has quickly become a staple favorite in the flamingo flock.  Ok.  I am going to be honest.  I high five myself every time I make this.  The amount of vegetables I use and the inordinate amount of vegetables my children consume is truly high five worthy.  This recipe is easy peasy.  The hardest part is simply chopping the vegetables. 

I do share this recipe with timidity.  The timidity comes in that I completely ignore the meat and vegetable amounts I share with you.  I add an exorbitant amount of veggies and potatoes.  No holds barred. 

Roasted Sausage, Potatoes, and Veggies

• 1 pound of sausage cut into pieces (we use at least 1 1/2 pounds)
• 1 pound of potatoes cut into pieces (we use at least double this amount)
• 1 large onion cut into wedges (I  cut into smaller pieces so that the kids eat it without question)
• 2 red, yellow or green peppers cut into pieces
• I also add a variety of vegetables.  I have added broccoli, corn, sweet potatoes, squash, zucchini, tomatoes.  The varieties are endless.  I add a lot of veggies.

Toss in a large bowl with:

• 1 TBS olive oil
• salt
• pepper
• minced garlic
• red wine vinegar (optional, though I think this is delicious)

• oregano (optional, though I think this is delicious)

• *of note, I think it would be delicious to substitute the olive oil with a italian dressing or balsamic dressing.

Lay on a 15 1/2" by 10 1/2" jelly-roll pan.  Since, we make such a large amount, I use 2 jelly roll pans.

Roast at 450 degrees for 30-35 minutes.  Stir half way through baking.   It is done when the sausage is cooked through and veggies are tender.

This recipe is delectable in the summer with fresh veggies (though the oven gets really hot).  It is also delicious in the winter when you want to pretend it is summer.

Need a quick meal idea this week?  There you go.

 

 

 

 

 

 

 

 

Linking to Tasty Tuesday