I found this “recipe” on Pinterest that linked to HyVee. That was a little weird for me – that grocery store does not exist outside of the midwest, so to find it on Pinterest surprised me. Now, I use “recipe” in quotes, because it was really just an idea – there were no amounts of ingredients given and the cooking time was “place in oven until done.” Uh, okay….
In this house, we love our vegetables. In the grocery store the other day, I handed Grace the bag of broccoli crowns – she was SO happy. She kept it in the seat next to her and was proud to show anyone that she could her “bawoli!” When I’m preparing veggies for dinner, I cannot give them to her fast enough. I am NOT complaining. So, that being said, I admit – I went a little overboard on the amount of vegetables I included in this.
Roasted Sausage and Veggies
2 Tbsp. extra virgin olive oil
4 or 5 new potatoes
1 yellow or orange pepper (I used one of each)
1 red onion
1 yellow squash or zucchini (I used both)
1 lb polish or smoked sausage (I used Holmes because it is pre-cooked and we really like it)
Pre-heat oven to 400°. Rough chop all vegetables into approximately 1 inch cubes. Slice sausage, on the diagonal, into 1/2 inch pieces. Place all ingredients in a large bowl. Drizzle with olive oil. Add salt and pepper to taste, or other seasoning of choice – I have also used Lawry’s Seasoning Salt and Morton’s Nature Seasoning. Toss to coat. Place all ingredients on large sheet of aluminum foil – seal to make a pouch. Place on cookie sheet and bake for 20-25 min.