Ingredients
Scale
- 12 oz Polish sausage, sliced
- 1 lb baby potatoes, halved
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 425°F (220°C).
- In a large skillet or sheet pan, toss potatoes with 1 tbsp olive oil, salt, pepper, and paprika. Roast 15 minutes.
- Add sausage, onion, bell pepper, and garlic; drizzle with remaining olive oil and thyme. Toss to combine.
- Roast 15-20 minutes until potatoes are tender and sausage is browned. Garnish with parsley and serve.
Notes
- For extra crispiness, broil for 2-3 minutes at the end.
- Use smoked sausage for deeper flavor.
- Leftovers refrigerate for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Roasting, pan-searing
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving (approx. 350 g)
- Calories: 420 Kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 110 mg
