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Spicy Roasted Sausage, Potatoes and Peppers
I love to share my cooking, and this hearty sheet-pan dinner has built a reputation for being tasty. People have actually approached me in public to ask for the recipe. —Laurie Sledge, Brandon, Mississippi
Ingredients
- 1 pound potatoes (about 2 medium), peeled and cut into 1/2-inch cubes
- 1 package (12 ounces) fully cooked andouille chicken sausage links or flavor of your choice, cut into 1-inch pieces
- 1 medium red onion, cut into wedges
- 1 medium sweet red pepper, cut into 1-inch pieces
- 1 medium green pepper, cut into 1-inch pieces
- 1/2 cup pickled pepper rings
- 1 tablespoon olive oil
- 1/2 to 1 teaspoon Creole seasoning
- 1/4 teaspoon pepper
Directions
- 1. Preheat oven to 400°. In a large bowl, combine potatoes, sausage, onion, red pepper, green pepper and pepper rings. Mix oil, Creole seasoning and pepper; drizzle over potato mixture and toss to coat.
- 2. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Roast until vegetables are tender, stirring occasionally, 30-35 minutes.
Nutrition Facts
1-1/2 cups: 257 calories, 11g fat (3g saturated fat), 65mg cholesterol, 759mg sodium, 24g carbohydrate (5g sugars, 3g fiber), 17g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.
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