Sheet-Pan Sausage with Peppers, Onions & Potatoes

4–6 Prep 10 min Cook 30 min Serves 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.

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1 (11-oz) package precooked chicken sausage, sliced 1 lb baby potatoes, quartered 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) 1 tsp salt ½ tsp black pepper

Fresh herbs (optional), for garnish

Marinara or salsa (optional), for serving 1. Preheat the oven to 400°F. Line a large sheet pan with parchment paper.

2. In a large bowl, toss all the ingredients, thoroughly coating the sausage and vegetables. Spread onto the prepared pan.

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.

Tikka Masala Baked Eggs,

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TEST KITCHEN TIP

Keep a bag of frozen chopped spinach on hand to make this dish anytime. No need to defrost it before cooking!