As a working Wife and Mama, I know all too well about the need for quick weeknight meals that will satisfy your family. Certainly, the last thing anyone might want to do after a long day at work is travel home and prepare a meal. That is why I have developed several recipes that can be prepped ahead of time so they can be thrown together in less than 30 minutes when you arrive home from work. My Oven Roasted Italian Sausage Peppers and Potatoes is one of those meals, and it is one of my family’s favorite dinners.
Home-cooked meals have become increasingly scarce over the years due to the busy schedules we keep, and to the easily accessible fast food restaurants and pizza shops that make life a bit easier for all of us. Let’s face it, we are all busy! We have kids’ extracurriculars to be running to and from, housework, child-raising, dating our spouses (the list goes on) to be focused on all the time, but if we arm ourselves with a few super simple recipes to turn to during these hectic times, there are so many wonderful benefits that can result from a little effort. For instance, you can get your kids involved by teaching them how to prepare and cook the meal with you, which honestly, is an extremely important life-skill to have. This also provides you with great quality time with your children away from their screens for a while and helps to instill tradition in your family’s lives when you finish those meals off by sitting to dine together. And…when you sit to dine as a family…talk to each other! There is so much you can learn about your family over a meal!
With all of that being said, let’s talk about our ingredients. For this recipe, you are going to need Italian Sausage. When I make this meal, I usually use 1 pound of Sweet Italian Sausage and 1 pound of Hot Italian Sausage, but what you use is entirely up to your preference. You are also going to need extra virgin olive oil, baby red skinned potatoes, red, orange, and yellow bell peppers (you can substitute mini sweet peppers for all of the bell peppers if desired), red onion, garlic cloves (like a butt-load of garlic cloves), Himalayan pink salt and freshly ground black pepper. Please note that slicing all of your vegetables takes a decent amount of time. My tip is to prepare all of your vegetables (accept your potatoes) the night before and store them in the refrigerator until you are ready to make your meal. You can also throw them all in a bowl with the olive oil over night to cut down on prep time a bit more.
To make this recipe, begin by preheating your oven to 450°F. Then preheat a large sauté pan on medium-high and heat 2 Tablespoons of the oil. Using a fork, prick the sausage links along the entire length of each link. Place the links in the sauté pan and cook until browned on all sides; about 5-7 minutes. Transfer to a plate and slice the links in half. Set aside.
In a large mixing bowl, add the sliced potatoes, peppers, onions and garlic. Drizzle the remaining 1 cup of olive oil over while tossing to coat. Season with salt and pepper as desired. Spread the mixture in a large roasting pan or on a 13×18-inch baking sheet. Top with the sausage and roast for 30-40 minutes, turning halfway though.
I recommend emptying any leftovers into an airtight container and refrigerating. This Oven Roasted Italian Sausage Peppers and Potatoes is one of those meals that actually tastes better (in my opinion) after sitting overnight.
Oven Roasted Italian Sausage Peppers and Potatoes
8
servings45
minutes40
minutes584
kcalOn the nights when time is short but hunger is high, bake up this Oven Roasted Italian Sausage Peppers and Potatoes. It is bursting with mouth-watering flavor, and requires little preparation for a delicious result!
Ingredients
2 pounds Italian sausage links, mild, sweet or hot
1 cup + 2 Tablespoons extra virgin olive oil, divided
2 pounds baby red skinned potatoes, cut into ¼ inch slices
2 red bell peppers*, cut into thin slices
2 orange bell peppers*, cut into thin slices
2 yellow bell peppers*, cut into thin slices
1 large red onion, cut into thin slices
12 cloves garlic, peeled and cut in half
Himalayan pink salt, to taste
Freshly ground black pepper, to taste
*Can substitute 2 pounds of mini sweet peppers, cut into thin slices, for all of the bell peppers.
METHOD
- Preheat the oven to 450°F.
- Preheat a large sauté pan on medium-high and heat 2 Tablespoons of the oil. Using a fork, prick the sausage links along the entire length of each link. Place the links in the sauté pan and cook until browned on all sides; about 5-7 minutes. Transfer to a plate and slice the links in half. Set aside.
- In a large mixing bowl, add the sliced potatoes, peppers, onions and garlic. Drizzle the remaining 1 cup of olive oil over while tossing to coat. Season with salt and pepper as desired.
- Spread the mixture in a large roasting pan or on a 13×18-inch baking sheet. Top with the sausage and roast for 30-40 minutes, turning halfway though.
