1 medium onion, peeled and quartered, layers separated
2 red bell peppers, seeds removed and cut into 1 inch pieces
2 tsp extra virgin olive oil
kosher salt and fresh cracked pepper to taste
1 tsp chopped rosemary (fresh or dry)
1/2 tsp garlic powder
olive oil spray (I use my Misto)
1 lb Italian chicken sausage (al fresco’s) cut each link into 6-7 slices **
Cut the potatoes into small 1″ x 1/2 inch pieces. These take the longest to cook so cutting them small ensures everything cooks evenly.
Preheat oven to 375°.
Spray one large non-stick baking sheet, or two small ones with olive oil spray to prevent the potatoes from sticking.
In a large bowl, combine potatoes, onions, peppers, olive oil, salt, pepper, rosemary and garlic powder. Mix well to be sure everything is coated with oil and seasoned evenly. Pour onto the prepared baking sheet and place in the center of the oven; bake for 15 minutes …
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