Thursday, May 20, 2010

Roasted Italian Sausages and Potatoes

When it's hot outside, the last thing I want to think about is what to make for dinner.  The heat kind of makes my stomach shut down, and I could seriously just live off of salad for the entirety of the summer (or here in Texas -- spring, summer and autumn).  However, I have a whole passel of mouths to feed, so when I strike upon something that's quick to make and everyone likes it, I call that a Big Success.  The only drawback of the following recipe is that it does implement the oven, which will heat up your (possibly already sweltering) house.  The upside is that you get to eat deliciously oven-roasted sausage and vegetables, browned and crisp about the edges, infused with rosemary, and doused in olive oil.  It's simple enough for a weeknight dinner, but tasty enough to feed to guests.  Heat or no heat, this is fast becoming a staple in my quick-and-easy dinner file.

1 lb sweet (or hot, or a combination of both) Italian sausages cut into large chunks
2  green (or red or yellow) sweet bell peppers cut into large chunks (you could also substitute poblano chiles for a little bit of a spicy kick)
4 large red potatoes (or 6 medium, or however many you want!) cut into large chunks
2 yellow onions cut into at least 8 wedges
palm-full of fresh rosemary, minced
extra virgin olive oil
sea salt
a dash of crushed red pepper (optional)

Combine the sausages, peppers, potatoes and onions in a large, sided baking pan or casserole dish.  Drizzle with olive oil, add rosemary, and shake salt over all (and crushed red pepper if using).  Toss to combine.


Bake at 450°for 30 to 40 minutes until golden and sizzling.


Serve with rosemary olive oil dinner rolls, rice, corn muffins, and/or a big fresh green salad.

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