1 pound potatoes (I use a mix of gold and red potatoes), cut into 1″ cubes
1 large red onion, sliced
1 large red bell pepper, seeds removed, sliced
2 tablespoons olive oil
4 of your favorite sausages (I love using Aidell’s chicken apple sausage or Italian sausages)
Kitchen Equipment Needed:
parchment paper or aluminum foil to line the baking sheet for easy cleanup (optional)
Preheat your oven to 425ºF with the oven rack in the middle. Line the rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
Arrange the potatoes on one half of the baking sheet, and the bell pepper and onions on the other half. Drizzle the vegetables with the olive oil, salt and pepper. Toss to combine. Place the sausage on top of the bell pepper and onions.
Roast in the oven for 45 minutes, or until the vegetables are softened and the sausages and potatoes are golden brown. Flip the sausages halfway through roasting. No need to flip the vegetables.
Serve warm. I like serving mine with mustard and my whole30 + paleo ketchup.
Be sure you’re using whole30 compliant sausages that have no added sugar to keep this whole30!
Meal Prep Instructions: Store in an airtight container for up to 5 days in the refrigerator. HEATING: Either microwave until warm, about 3-5 minutes (I like to sprinkle in a little water to help it steam and prevent it from drying out). Or reheat in a 350ºF oven until warm, 10-15 minutes.