Roasted Potatoes, Chicken Sausage and Peppers

Roasted Potatoes, Chicken Sausage and Peppers
Skinnytaste.com
Servings: 4 • Serving Size: 1/4th • Old Points: 7 pts • Points+: 8 pts
Calories: 324.7 • Fat: 11.4 g • Protein: 22.6 g • Carb:32.9 g • Fiber: 4 g • Sugar: 1.8
Sodium: 586.8 mg (without salt)

Ingredients:

• 1.5 lb (about 3 large) potatoes, russet or new
• 1 medium onion, peeled and quartered, layers separated
• 2 red bell peppers, seeds removed and cut into 1 inch pieces
• 2 tsp extra virgin olive oil
• kosher salt and fresh cracked pepper to taste
• 1 tsp chopped rosemary (fresh or dry)
• 1/2 tsp garlic powder
• olive oil spray (I use my Misto)
• 1 lb Italian chicken sausage (al fresco's) cut each link into 6-7 slices

Directions:

Cut the potatoes into small 1" x 1/2 inch pieces. These take the longest to cook so cutting them small ensures everything cooks evenly.

Preheat oven to 375°. Spray one large non-stick baking sheet, or two small ones with olive oil spray to prevent the potatoes from sticking.

In a large bowl,

combine

potatoes, onions, peppers, olive oil, salt, pepper, rosemary and garlic powder.

Mix

well to be sure everything is coated with oil and seasoned evenly.

Pour

onto the prepared baking sheet and

place

in the center of the oven;

bake

for 15 minutes.

Use a spoon to

toss

so nothing sticks or burns.

Add

the sausage to the baking sheet with the potatoes and vegetables and

bake

, tossing once or twice for 25-35 minutes, or until your potatoes are cooked through. Cooking time will vary depending on the thickness of your potatoes and sausage, keep an eye so they don't burn.

I love it bc you can really do anything you want to it. I usually add a ton of red and orange peppers, onions, mushrooms and tonight I will be adding zuchinni from the garden.