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One Pan Roasted Potatoes, Sausage + Peppers

Makes 3 servings

Macros: 497cal, fat 18g, carbs 55g, protein 25g, fibre 8g


3 large russet potatoes

1 large onion, peeled and quartered, layers separated

2 red bell peppers, seeds removed and cut into 1 inch pieces

2 tsp extra virgin olive oil

salt & pepper to taste

1 tsp chopped dry rosemary

1/2 tsp garlic powder

olive oil spray

1 lb Italian chicken sausage (cut each link into 6-7 slices)


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 centre 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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