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Roasted Potatoes, Chicken Sausage and Peppers
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| 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 | |
| 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.
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