Italian Sausages with Roasted Squash, Peppers, and Onions

Italian Sausages with Roasted Squash, Peppers, and Onions

2fat
0.5protein
1starch
1vegetable

Sausage, peppers, and onions - what a satisfying combo! We recommend using poultry sausage since it's lower in fat, and is still a great source of protein!

icon1 1/2 cup
icon45 minutes
Dinner
Diverticulosis
IBD
Diabetic Friendly
PCOS Friendly
Gluten Free
Dairy Free
Ingredients
1 serving
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  • Poultry sausage
    1 sausage
  • Zucchini, sliced into circles
    1 small
  • Red bell pepper, sliced
    1/2 pepper
  • Shallot, sliced
    1 shallot
  • Yukon gold potatoes, sliced thin
    1/2 cup
  • Salt
    1/2 teaspoon
  • Black pepper
    1/2 teaspoon
  • Garlic clove, sliced
    1 clove
  • Olive oil
    2 teaspoon
  • Scallions, minced
    1 tablespoon
Directions
  • 1
    Preheat oven to 400°.
  • 2
    Place the sausage in a pot and cover it with water. Bring it to a boil and set a timer for 5 minutes. Remove and drain.
  • 3
    Toss together the bell pepper, shallot, zucchini and potatoes with the olive oil. Season with salt and pepper, then stir in the olive oil and garlic clove. Roast in the oven for 25 to 30 minutes or until the potatoes are easily pierced with a fork.
  • 4
    While the veggies cook, finish the sausage. Heat a cast iron skillet (or grill pan, frying pan, etc) over medium-high heat and add a splash of oil. Cook the sausages, flipping until browned on all sides, about 10 minutes.
  • 5
    Serve sausage sliced over the roasted veggies, and garnish with fresh scallions or chives.
  • 6
    To batch cook: Cook the recipe all the way through and slice the sausage before packing away with the veggies. Reheat in the microwave or the oven until hot.