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Ingredients
- 1 1/2 lb Italian sausage links
- 1 1/2 lb baby potatoes, halved or quartered
- 2 whole bell peppers, cut into thick strips
- 1 large yellow onion, cut into wedges
- 4 cloves garlic cloves, smashed
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup grated Parmesan
- 2 tbsp chopped fresh parsley
Instructions
Preheat oven to 425F.
Add potatoes, peppers, onion and garlic to a large 9x13-inch baking dish.
Drizzle with olive oil and season with oregano, basil, salt, pepper and optional red pepper flakes.
Toss thoroughly.
Arrange sausage links among vegetables.
Bake uncovered 25 minutes.
25 minTurn sausage and stir vegetables.
Continue baking 15-20 minutes until potatoes are browned and tender and sausage reaches a safe internal temperature.
17 minSprinkle Parmesan over everything during the final 3-5 minutes.
Finish with parsley.
Nutrition per serving
530
Calories
28g
Protein
38g
Carbs
30g
Fat
Chef's Notes & Storage
Keep potato pieces small and uniform. For 2x batches, use two dishes so the ingredients continue roasting rather than steaming in an overcrowded pan.
Part of:Dump Casseroles
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