PANTRY, FRIDGE & FREEZER STAPLES
heet-Pan Sausage with S Peppers, Onions & Potatoes 4–6
P r e p 1 0 m i n
C o o k 3 0 m i n
Scan to get your exact PersonalPoints™ value
Ser ves 4
So many twists on this crowd-pleasing sheet-pan supper. Vary the spice blends, switch the chicken sausage flavor (apple one night, lemon pepper the next) and—magic—a whole new experience each time.
1 (11-oz) package precooked chicken sausage, sliced
1. Preheat the oven to 400°F. Line a large sheet pan with parchment paper.
1 lb baby potatoes, quartered
2. In a large bowl, toss all the ingredients, thoroughly coating the sausage and vegetables. Spread onto the prepared pan.
2 large red bell peppers, sliced 1 large onion, sliced 2 garlic cloves, finely chopped 2 tbsp olive oil 1 tbsp Italian seasoning, taco seasoning, or Cajun seasoning (no salt added)
3. Roast, stirring once halfway through cooking, until the potatoes are lightly browned, 30 to 35 minutes. Garnish with the herbs (if using). Serve with the marinara or salsa (if using). Per serving (1½ cups) 230 Cal, 9 g Total Fat, 2 g Sat Fat, 1,1110 mg Sod, 23 g Total Carb, 4 g Sugar, 4 g Fib, 15 g Prot.
1 tsp salt ½ tsp black pepper Fresh herbs (optional), for garnish Marinara or salsa (optional), for serving
Easy Ever yday Cooking
35
