Serves 4 / A satisfying, one-dish meal. Ingredient tip: We used spicy Italian chicken sausage; milder kinds may be substituted. Prep tip: For more greens, add frozen brussels sprouts or broccoli florets to the pan before roasting. Serving tip: Accompany with a simple endive salad.
1 12- to 16-ounce package cooked spicy chicken sausage
1 pound small fingerling or red potatoes
1 medium yellow onion
1 red bell pepper
1 cup mini carrots
2-3 tablespoons olive oil
4 cloves garlic, chopped
2 tablespoons minced fresh rosemary leaves (or 1 tablespoon ground rosemary)
½-1 teaspoon crushed red pepper flakes
Preheat oven to 450°. Cut sausage on the diagonal into ½-inch pieces. Quarter potatoes. Peel onion and cut into eighths. Core and slice bell pepper.
Place sausage, potatoes, onion, bell pepper, and carrots in a large roasting pan, being careful not to crowd. Sprinkle with olive oil, garlic, rosemary, and red pepper flakes, and toss to coat. Sprinkle with coarsely ground black pepper. Place in oven and roast for 30 minutes, stirring occasionally, until potatoes are tender. Remove from oven, season with sea salt and additional pepper, and drizzle with additional olive oil before serving, if desired.
PER SERVING: 276 cal, 34% fat cal, 11g fat, 2g sat fat, 70mg chol, 17g protein, 27g carb, 4g fiber, 541mg sodium