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
