L2C Challenge – Skinny Taste One & Done – Roasted Sausage, Peppers, and Potatoes

This week – ROASTED SAUSAGE, PEPPERS AND POTATOES (p. 89)

We usually have a pack of sausages in our freezer for whenever we need to make a quick and simple meal. Grilled sausages with a side salad is a common dish in our house during BBQ season. I had never roasted them in the oven before and, to be honest, Paolo is the only one who uses the BBQ, so I thought this might be a good way for me to cook our “BBQ season staple” without actually using the BBQ!

Ingredients –

  • Bell peppers
  • Russet potatoes
  • Onion
  • Sausage links
  • Fresh rosemary
  • Garlic powder
  • Salt & Pepper

Difficulty level –

On a scale of 1 to 10, the difficulty level for this one is a ZERO! Aside from mixing the vegetables and seasoning in a bowl beforehand, the whole recipe is made in a sheet pan.

Price –

All of the ingredients for this recipe – except the fresh rosemary – are things we usually have on hand; so I didn’t have to get anything to make this week’s recipe. If these ingredients are not regulars in your home, then you’re probably looking at about $10-$15 to make this meal. At $3-$4 per serving, you can’t go wrong.

Things I Googled While Making this Recipe –

  • Difference between roasting and baking? I panicked for a moment when I realized my range didn’t have a “Roasting” button but, turns out, the difference between roasting and baking is just the temperature. (Phew, crisis averted!)
    • According to Google, anything 400oF and more is “roasting”, while baking is when the temperature is 375oF or less.
      • But then I wondered, if roasting is 400oF and more and baking is 375oF and less, then what do we call something that is cooking at 376oF to 399oF? [I haven’t found the answer; if you know, please enlighten me in the comments below!].

Alterations to Recipe –

This recipe uses basic ingredients and is literally a 2-step instruction process, so no alterations were needed.

Verdict –

I loved this recipe for many reasons. The first being, of course, that it was delicious. Theo is not usually a fan of potatoes (unless they’re fries) or onions but even he ate them! This is a great weeknight meal – you can even dice the vegetables ahead of time and then just spread on the baking sheet when it’s time to cook.

The only potential “negative” for this recipe is that it takes about 1 hour to roast. So this isn’t something I would make on evenings where we have activities but, if you’re home and have the time, you can prep the entire recipe in less than 5 minutes, put it in the oven and forget about it (except for 2-3 times where you’ll need to stir and add the sausages).

I’m definitely going to keep this one handy for those days where we need a hassle-free quick(ish) meal!

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