It's the week of Thanksgiving. The big meal--turkey, stuffing, mashed potatoes, yams, rolls, pumpkin pie (or in our case pumpkin dip, per Eric's request)--is just days away. With all that cooking ahead, what in the world do you make in the days leading up to the holiday? Something easy, comforting, and filling: roasted sausage, potatoes, and peppers.
One pan, 45 minutes.
Adapted from this recipe.
4 to 5 potatoes, diced small (we used russet)
14 ounces jalapeno sausage, chopped (or your favorite type of sausage)
1 to 2 red bell peppers, sliced
3 tablespoons olive oil
salt, to taste
pepper, to taste
rosemary, to taste (optional)
Preheat oven to 400 degrees. Line a rimmed cookie sheet with foil for easy clean up.
Toss the potatoes, sausages, and peppers with oil and spread out on the cookie sheet. Season with spices. Bake for 40 to 45 minutes or until potatoes are fork tender.
Eric was not thrilled when I told him what was for dinner tonight. He doesn't care for peppers. But one of the many great things about him is that he'll try anything. Well, he went back for seconds.