Spring – Roasted Sausage and Vegetables

Welcome Spring! This one-pan meal is a true weeknight wonder. Voila!

Preheat your oven to 425 degrees.

• Wash 5-7 small red potatoes. You don’t have to peel them. Cut the potatoes into about 1 inch chunks. Any roasting potato will do as long as you cut them into roughly the same size chunks.After you chop each ingredient put them all into a large plastic bag as you go. This saves on having to wash a bowl!
• This time, instead of garlic powder, why not try some fresh crushed garlic.
• Remove the stem and seeds from 1 red pepper and cut it into bite size.
• Peel 3 medium carrots and cut into one inch chunks.
• Peel and cut 1 medium onion in half, then in quarters, then in 1/8’s.
• Pour 4 tablespoons of olive oil over the whole thing and mix it all together inside the bag.
• Don’t forget to add a sprinkle of salt, pepper and some dried rosemary.
• Gently squish everything together in the bag.
• Empty the bag out on to a baking sheet with sides.
• Now for the sausage! Remove the casing from 1 pound of sausage and cut into 1 inch chunks.

• I like to use many different types of sausages.
• Turkey sausage, hot or sweet sausage, Piemonte Sausages,  they all taste great in this recipe. Just choose your favorite.
• Put the dinner in the preheated oven.
• Bake it for 15 minutes.
• Then with a spatula, give it all a stir
• Stick it back in the oven for another 15-20 minutes or until everything is crispy and roasted.

By now your kitchen has a wonderful aroma permeating through it and all of your neighbors will be wishing they were invited to dinner!