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Roasted Sausages, Peppers, Potatoes and Onions
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| 1 pound | 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 | red onion, cut into 1 inch chunks |
| 1/4 cup | olive oil |
| salt | |
| pepper | |
| 1 pound | Italian sausages |
| Preheat oven to 450 Spread the vegetables in a single layer in one or more large shallow roasting pans; do not crowd them or they will not brown. Drizzle with the oil and sprinkle with salt and pepper to taste. Stir Well | |
| Roast | 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 and bake for an additional 15 to 30 minutes or until the sausages and vegetables are cooked through.
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