So this might take a bit longer than 40 minutes, but it's so easy, I had to share! I found this recipe on Pinterest and adapted it from the original on the blog SkinnyTaste. Served with a nice green salad it is the perfect weeknight meal! And I definitely think you can play with ingredients to match your family's taste.
Ingredients:
Directions:
Preheat the oven to 375°. Cut potatoes, onions & peppers. Try to keep the potatoes as small and uniform as possible since these take the longest to cook.
Cut up asparagus and toss with a tiny bit of oil and salt - set aside.
Combine the potatoes, onions, peppers, olive oil and Lipton mix in a bowl. Mix well, making sure veggies are evenly coated. Pour onto a lightly greased baking sheet and bake for 15 minutes.
Remove pan from the oven and toss veggies so nothing sticks to the pan. Add the sausage and return to oven for 25-35 minutes, tossing a few times to ensure even baking. The cooking time will vary depending on the thickness of your potatoes and sausage, keep an eye so they don't burn. Once the potatoes are basically done (a fork inserts easily), add the asparagus to the pan. Once added, you should only bake for an additional 8-10 minutes or the asparagus will be over cooked.
This recipe is super versatile and could easily be made with other green vegetables. Try Brussels Sprouts! They'll need to cook for 40 minutes, so toss and bake them with the potatoes from the beginning. Broccoli would be good as well; I would add it with the sausage. Let me know what you try!
Anna
Ingredients:
- 1.5 lb potatoes, russet or new, skins removed if you like, cut into 1" x 1/2 inch pieces
- 1 medium onion, peeled and quartered, layers separated
- 2 red bell peppers, seeds removed and cut into 1 inch pieces
- 2 tsp extra virgin olive oil, plus a little extra for the pan
- 1 packet Lipton Savory Herb with Garlic Soup & Dip Mix
- 1 lb Italian sausage cut into pieces
- 1 bunch asparagus, tough ends removed, cut into 1 inch pieces
Directions:
Preheat the oven to 375°. Cut potatoes, onions & peppers. Try to keep the potatoes as small and uniform as possible since these take the longest to cook.
Cut up asparagus and toss with a tiny bit of oil and salt - set aside.
Combine the potatoes, onions, peppers, olive oil and Lipton mix in a bowl. Mix well, making sure veggies are evenly coated. Pour onto a lightly greased baking sheet and bake for 15 minutes.
Remove pan from the oven and toss veggies so nothing sticks to the pan. Add the sausage and return to oven for 25-35 minutes, tossing a few times to ensure even baking. The cooking time will vary depending on the thickness of your potatoes and sausage, keep an eye so they don't burn. Once the potatoes are basically done (a fork inserts easily), add the asparagus to the pan. Once added, you should only bake for an additional 8-10 minutes or the asparagus will be over cooked.
This recipe is super versatile and could easily be made with other green vegetables. Try Brussels Sprouts! They'll need to cook for 40 minutes, so toss and bake them with the potatoes from the beginning. Broccoli would be good as well; I would add it with the sausage. Let me know what you try!
Anna
