Roast Sausages, Potatoes, and Peppers

Posted by Amy

When you've just shoveled your car out from under two feet of snow, you want a hot, heavy, and hearty meal. This rich and warming Italian casserole will melt away all thoughts of winter. The prep time for this meal is minimal, though it does need more than an hour to cook. Pair it with a big caesar salad. I'm still looking for the perfect wine to go with this, but I will recommend you go with a white over a red.

Roasted Sausages, Potatoes, and Peppers
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Yield: 4 Servings

1 lb Potatoes, peeled and cut into 1-inch chunks
1 Green bell pepper, cored, seeded, and cut into 1-inch pieces
1 Red bell pepper, cored, seeded, and cut into 1-inch pieces
1 Medium onion, cut into 1-inch chunks
1/4 c Olive oil
Salt and freshly ground black pepper
1 lb Italian-style pork sausages

Preheat oven to 450 degrees.

Spread the vegetables in a single layer in one or more large shallow roasting pans; do not crowd the veggies or they will not brown. Drizzle with the oil and sprinkle with salt and pepper to taste. Stir well.

Roast the vegetables, stirring once or twice, for 45 minutes.

Pierce each sausage in two or three places with a fork. Place the sausages on top of the vegetables. Bake for 15-30 minutes, or until the sausages and vegetables are cooked through. Serve hot.

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