Sausage, Peppers, Onions, and Potato Bake

 

WEIGHT WATCHERS SMARTPOINTS : THE ONLY WEIGHT WATCHERS POST YOU NEED

ROASTED POTATOES, ONIONS, SAUSAGE AND PEPPERS ROAST IN THE OVEN WITH A DRIZZLE OF EXTRA VIRGIN OLIVE OIL AND ROSEMARY. DON’T YOU LOVE A MEAL THAT ONLY DIRTIES ONE PAN? THIS IS AN EASY ONE-DISH MEAL THAT MAKES CLEAN-UP A BREEZE, AND THE SMELL IN YOUR KITCHEN WILL MAKE EVERYONE HUNGRY!

YOU’LL NEED:

1.5 Pound (about 3 large) potatoes, russet or new

1 Med. onion, peeled and quartered, layers separated

2 Red bell peppers, seeds removed and cut into 1-inches pieces

2 Teaspoons extra virgin olive oil

kosher salt and fresh cracked pepper to taste

1 Teaspoon chopped rosemary (fresh or dry)

1/2 Teaspoon garlic powder

olive oil spray (I use my Misto)

1 Pound Italian chicken sausage (al fresco’s) cut each link into 6-7 slices **

HOW TO MAKE:

Cut the potatoes into small 1*1/2-inch pieces. These take the longest to cook so cutting them small ensures everything cooks evenly.

Preheat oven to 375°F.

Spray one large non-stick baking sheet, or two small ones with olive oil spray to prevent the potatoes from sticking.

In a large bowl, combine potatoes, onions, peppers, olive oil, salt, pepper, rosemary and garlic powder. Mix well to be sure everything is coated with oil and seasoned evenly. Pour onto the prepared baking sheet and place in the center of the oven; bake for 15 mins.

Use a spoon to toss so nothing sticks or burns.

Add the sausage to the baking sheet with the potatoes and vegetables and bake, tossing once or twice for 25 to 35 mins, or until your potatoes are cooked through.

Cooking time will vary depending on the thickness of your potatoes and sausage, keep an eye so they don’t burn.

NUTRITION INFORMATION:

Yield: 4 servings, Serving Size: 1/4th of recipe

Amount Per Serving:
Smart Points: 8
Points +: 8
Calories: 325
Total Fat: 11.5g
Saturated Fat: g
Cholesterol: mg
Sodium: 587mg
Carbohydrates: 33g
Fiber: 4g
Sugar: 2g
Protein: 22.5g

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