Roasted Veggies and Chicken Sausage

While my last recipe turned out to be a complete fail, this one turned out great! I love chicken sausage, especially al fresco's maple apple chicken sausage. I also love roasted veggies, and this recipes contains both! Try this flavorful dish for a healthy, great-tasting meal. You could probably even eat it for breakfast if you want.



Roasted Veggies and Chicken Sausage
from Skinnytaste
Yield: 4 servings

What You Need
1 1/2 pounds potatoes {russet or new}
1 medium onion, peeled and quartered, with layers separated
2 red bell pepper, seeds removed, cut into 1 inch pieces
2 tsp. olive oil
salt and pepper to taste
1 tsp. chopped rosemary
1/2 tsp. garlic powder
olive oil spray {I used Pam olive oil spray.}
1 lb. Italian chicken sausage, with each link cut into 6 or 7 pieces {I cut those pieces in half for faster cooking.}

What To Do:
~ Cut the potatoes into small pieces. Since they take the longest to cook, small pieces will allow for more even cooking.
~ Preheat oven to 375 degrees F.
~ Spray a large baking sheet with olive oil spray.
~ In a large bowl, combine all ingredients except sausage.
~ Mix well to ensure even coating and seasoning.
~ Pour onto prepared baking sheet and bake for 15 minutes.
~ Use a spoon to gently toss to help prevent sticking and burning.
~ Add sausage and bake for another 25-35 minutes, or until potatoes are cooked through. The timing will be dependent on the thickness of your sausage and potatoes.