Roasted Sausage & Veggies
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- 6 small
- baby potatoes or larger potatoes cut in 1 1/2 inch pieces
- 8 medium
- ears corn
- 6-8 oz
- low-fat smoked sausage, bratwurst, or kielbasa
- 1/4 c
- olive oil
- salt, pepper, garlic flakes, and mixed herbs to taste
- substitute other vegetables such as brussels sprouts, cauliflower, carrots, etc.
1Set the oven to 425 degrees F and start to preheat. Place a large shallow roasting pan in the oven.
2Mix together oil and seasonings in a large bowl.
3Wash and dry the potatoes (cutting larger potatoes if needed). Toss the potatoes in the oil and seasonings mixture. Using a slotted spoon, place the potatoes in the roasting pan in the oven.
4Wash and dry the mushrooms and remove any hard stem ends. Toss them in the oil and seasonings mixture. Using a slotted spoon, add them to the roasting pan in the oven.
5Cut both ends off the corn and remove the husks and silk. Cut the corn into one-inch disks and wash and dry them. Toss them in the oil and seasonings mixture. Using a slotted spoon, add them to the roasting pan in the oven. Make sure each disk is lying flat on the pan.
6Cut the sausage into 1-inch thick disks and toss in the last of the oil and herbs. Add the sausage to everything else.
7Roast for an additional 25 minutes or until the potatoes are easily pierced with a fork. Serve.