Indulge in a symphony of flavors with this delectable and easy-to-make Roasted Potato and Sausage Medley. A harmonious blend of vibrant vegetables, succulent smoked sausage, and perfectly roasted baby red potatoes creates a dish that is both visually appealing and incredibly satisfying. The combination of earthy mushrooms, sweet bell peppers, and savory kielbasa, bathed in fragrant olive oil and aromatic herbs, makes every bite a culinary delight. This one-pan wonder not only tantalizes the taste buds but also streamlines the cooking process, making it an ideal choice for busy days or casual gatherings. Whether served as a hearty main course or a flavorful side dish, this Roasted Potato and Sausage Medley promises a burst of textures and tastes, crowned with a finishing touch of fresh herbs for an extra layer of freshness. Prepare to elevate your dining experience with this mouthwatering ensemble that effortlessly marries simplicity with sophistication.
INGREDIENTS:
- 2 lbs baby red potatoes, cut into 1 – 1 1/2 inch pieces (regular red or gold potatoes can also be used)
- 1 onion, thickly sliced into half circles
- 1 red bell pepper, cut into 1-inch pieces
- 8 oz smoked sausage or kielbasa (smoked Polish kielbasa works well), cut into 1-inch pieces
- 8 oz fresh mushrooms (baby Bella, white button, etc.), halved or quartered
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 1 teaspoon fresh thyme
- 1 tablespoon spice/dry herbs blend
- Salt and ground black pepper to taste
- Fresh herbs, minced (such as parsley, thyme, chives, dill, etc.)
INSTRUCTIONS:
Step 1: Preheat the oven to 475 degrees F. Place a large rimmed baking sheet in the oven to heat while preparing the ingredients.
Step 2: Wash and scrub the potatoes, then cut them into 1-1 1/2-inch pieces.
Step 3: In a medium pot, place the cut potatoes, add enough water to barely cover them, cover the pot, bring to a boil, and simmer for about 5 minutes or until the potatoes are halfway cooked. Drain the potatoes.
Step 4: Cut mushrooms in half or quarters, slice onions into thick half circles, and cut bell pepper and sausage into 1-inch pieces.
Step 5: In a large bowl, combine onion, bell pepper, mushrooms, olive oil, minced garlic cloves, fresh thyme, salt, freshly ground black pepper, and the dry herb blend.
Step 6: If potatoes are halfway cooked, carefully toss them into the mushroom and pepper mixture, along with the sausage.
Step 7: Remove the hot baking sheet from the oven and spread the mixture out in a single layer.
Step 8: Place the baking sheet in the preheated oven and roast for 20-30 minutes or until the vegetables are cooked through and golden brown. Turn everything halfway through cooking.
Step 9: In the last few minutes, broil the dish for extra browning and a slight char.
Step 10: Once cooked, remove from the oven, garnish with fresh herbs, such as parsley, thyme, chives, dill, etc. Serve and enjoy!
This dish can be prepared ahead by refrigerating all ingredients. It stays fresh for up to 2 days. When ready to cook, prepare the oven with the rimmed baking sheet first and follow the instructions above.
