Sausage & Veggie Roast

I’ve been finding good deals on chicken sausage by combining store sales with coupons, so I’ve been cooking with it a lot more often. We’re enjoying trying out the different flavors (Johnsonville’s sun-dried tomato and basil is a favorite) in different meals. This Sausage & Veggie Roast is very simple. Just throw it in the oven and let the flavors roast together.

Sausage & Veggie Roast
(that photo is before baking)

1 package chicken sausage (I used sun-dried tomato and basil)
1 cup chicken broth
1 onion, sliced into chunks
1-2 red or green peppers, sliced into chunks

2 lbs potatoes, in chunks

Brown sausage in skillet, then slice into inch-thick pieces. Combine with vegetables in 9×12 baking dish. Add broth. Roast at 450 degrees, turning occasionally, for 45 minutes or until potatoes are tender.

I’ve made this multiples times with whatever potatoes we have on hand (Russet, all-purpose, or red) and I tend to use red peppers because my kids like them better than green. I’ve found gluten-free sausage at Trader Joe’s, Safeway’s Open Nature brand, and Johnsonville Chicken Sausage. The flavors in the sausage (pesto, etc.) flavor all the veggies. This meal can also be cooked it in the slow cooker and in the Pampered Chef Deep Covered Baker. It’s perfect for the fall weather right now!

This recipe is linked up to Gluten-Free Wednesdays at Gluten-Free Homemaker, Slightly Indulgent Tuesday at Simply Sugar and Gluten Free, CraftOManiac Monday at CraftOManiac, Feasting in Fellowship Friday at Comfy in the Kitchen, Foodie Friday at Designs by Gollum, Friday Favorites at Simply Sweet Home, and Friday Food at MomTrends.