Rustic Sausage, Potatoes, and Veggies

Sometimes you need a few quick and easy to fix meals in your menu plan that are still healthy but oh-so-yummy…wouldn’t you agree?  This is one of those kinds of meals for us—tiny potatoes, onions, mushrooms, and chicken sausage roast in the oven with just a drizzle of extra virgin olive oil and herbs.  Start-to-finish this took about 15 minutes or less to prep.   Oh…and only one pan to clean up!  That’s a big plus, too.

I just love sausage!   Finding these chicken sausage products from al fresco  made me very happy!  They make them in a few varieties; and  in links as well as patties.  I like to keep a package in the freezer.  Click the link above and check out the nutrition facts…you’ll be happily surprised, i think!   You can slice up the raw sausage links…(divide each link into fourths.)  I remove the meat from the casings and just dollop it around the pan in smallish little ‘meatballs.’  You choose!

This is a really easy dish to make!  Make sure to cut everything about the same size and don’t crowd the pan.    I served this alongside some steamed fresh green beans.  Enjoy!

Rustic Chicken Sausage, Potatoes, and Veggies

ingredients:

16 ounce package fresh (raw) Italian chicken sausage
1# baby potatoes, scrubbed and halved
1 large Vidalia onion, cut into half moons
10-12 ounces Baby Bella mushrooms, cleaned and halved
2 tablespoons extra-virgin olive oil
1/2 teaspoon EACH  sea salt, freshly ground pepper

directions:

• preheat oven to 375
• line large baking sheet with parchment paper (optional)
• place cut-up veggies in a large bowl with the olive oil and s&p
• stir together to thoroughly coat the veggies
• pour out onto the lined baking sheet
• scatter the sausage pieces evenly around the pan
• bake for 35-40 minutes ’til potatoes just begin to brown a bit
• season to taste (if necessary) with s&p

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Please don’t ever forget that!)

♥  coleen

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