Autumn is officially in the air… days are quickly getting shorter, frost is starting to set in overnight, and leaves are turning their brilliant shades of crimson and gold. Along with the cooler weather and all these other changes that the fall season brings comes a renewed excitement for eating hot meals right out of the oven. (At least in my home that’s the case!) So, today we’re sharing an easy, oven-baked dinner idea that’s perfect for a crisp September day!
Hearty russet potatoes and yellow onions are roasted with brightly colored sweet mini peppers and a leaner variety of Hillshire Farms® smoked sausage. Simple, yet incredibly satisfying, this Sausage & Potato Bake recipe is as easy as they come: cut up your veggies and sausage, toss together with a little seasoning, and let the oven do the rest! After 30 minutes of roasting, the natural sugars in the vegetables will caramelize, adding a ton of flavor to the dish. A nice balance of slightly sweet and savory, be sure to give this fall-friendly recipe a try this week!
- Place potatoes in medium saucepan; cover with water. Bring to a boil; reduce heat. Simmer 10 minutes or until crisp-tender. Drain potatoes.
- Meanwhile, preheat oven to 400°F. Cut sausage in 1/4” slices; set aside.
- Combine sausage, partially cooked potatoes, colored peppers, onion, garlic, chicken broth, canola oil and seasonings in a 12×8-inch baking dish; mix lightly.
- Bake for 30 minutes or until potatoes are lightly browned and vegetables are tender. For crispier potatoes, bake 10-15 minutes longer.
Yield: 6 servings
Per Serving*: Calories 260, Total Fat 8g (Saturated 2g, Trans 0g), Cholesterol 35mg, Sodium 520mg, Total Carbohydrate 36g (Dietary Fiber 3g, Sugars 4g), Protein 14g, Vitamin A 15%, Vitamin C 120%, Calcium 6%, Iron 15%
*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Leah Anderson is a Registered Dietitian (RD) with Festival Foods and is certified by the state of WI.