Ingredients:

  • 1 lb Italian Sausages (pork, sweet or hot)
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch cubes
  • 2 large Bell peppers (1 red, 1 yellow), de-seeded and sliced into wide strips
  • 1 large Red onion, cut into thick wedges
  • 3 tbsp extra virgin olive oil
  • 4 cloves Garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp balsamic vinegar
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a large heavy-duty rimmed baking sheet with parchment paper if desired.
  2. In a large mixing bowl, combine the cubed potatoes, sliced bell peppers, and red onion wedges.
  3. Drizzle with olive oil and add the minced garlic, dried oregano, basil, red pepper flakes, salt, and black pepper. Toss thoroughly to ensure all vegetables are evenly coated.
  4. Spread the vegetable mixture onto the prepared baking sheet in a single layer. Nestled the Italian sausages among the vegetables.
  5. Roast for 30-35 minutes, turning the sausages and tossing the vegetables halfway through, until the potatoes are golden and crispy and the sausages reach an internal temperature of 160°F.
  6. Remove from the oven and immediately drizzle with balsamic vinegar. Garnish with fresh parsley before serving.