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This is an easy way to make Roasted Italian Sausage for a weeknight, or even a party with friends. I recommend that you cook the sausage and vegetables separately in order to decrease the fat in this dish. This is really low fuss, doesn't take long to make, and gets a double thumbs up in my house!

Roasted Italian Sausage
with Potatoes, Peppers and Onions

For the veggies:
4 baking potatoes, peeled, each cut into 8 chunks
1 yellow pepper, cut into about 16 chunks
1 red or green pepper, cut into about 16 chunks
1 large onion, coarsely diced
2 Tablespoons light olive oil
1 ½ teaspoons salt
1 Tablespoon dried oregano

For the Sausage:
6 links Italian Sausage (sweet or spicy, your choice)
2 Tablespoons light olive oil
Paprika

Preheat the oven to 400°F.

Place potatoes, peppers, onion, 2 Tablespoons of olive oil, salt and oregano in a 9”x13”x2” glass baking dish. Toss so that the veggies are coated with the olive oil.

Cut each sausage link into 3-4 pieces. Place the sausages, 2 Tablespoons of olive oil and a generous sprinkle of paprika in a separate 9”x13”x2” glass baking pan. Toss so that the sausage is coated with the olive oil.

Bake for 30-40 minutes, stirring after 15-20 minutes. When the sausage is fully cooked, remove both pans from the oven. Blot the sausages with a paper towel to remove excess grease. Add sausages to the pan with the potatoes and peppers. Stir and serve.

Serves 4

Cook's Notes: If you double or triple this recipe you will need to increase the cooking time, especially if the sausages or veggies are piled up in the pan, or are not all laying flat.

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