Roasted italian sausages, potatoes and pep
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | 8oz. baking potato; peeled; cut in 3/4\" dice |
| 1 | tablespoon | Olive oil |
| 1 | small | Onion; peeled, quartered; layers separated |
| 1 | small | Green pepper; cut 1\" squares |
| 1 | small | Red papper (sweet not hot); cut 1\" squares |
| 1 | teaspoon | Chopped fresh rosemary -or- |
| ¼ | teaspoon | Dried rosemary |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Ground black pepper |
| 4 | Mild Italian sausages; 2/3 lb. total weight | |
Directions
Source: Cooking for Two When Minutes Matter Working time: 15 min. Roasting time:30 min.
1. Turn oven to 425 degrees F. In a shallow 2-qt baking dish toss potato cubes with olive oil. Add remaining ingredients, except sausages, and mix well.
2. With a fork prick sausages in a few places. Lay on a rack in a small broiling pan. Roast sausages and vegetables, uncovered, turning sausages over after 20 minutes. Roast until sausages are lightly browned and edges of some of the vegetables start to char, about 30 minutes total.
3. Serve sausages on a small platter surrounded by the roasted vegetables.
To do ahead: Do Step 1 up to 1 hour ahead. Leave a room temperature.
From the recipe files of suzy@...
Date: Sat, 22 Jun 1996 22:02:03 -0400 (EDT) From: suzy <suzy@...>
MM-Recipes Digest V3 #174
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .