YOUR SOLIN GENERATED RECIPE
Sheet Pan Italian Sausage and Roasted Potato Bake
Savor a rustic sheet pan bake featuring savory Italian sausage paired with tenderly roasted potatoes, colorful bell pepper, and caramelized red onion. Enhanced with a perfectly baked egg and a sprinkle of chickpeas for an extra protein boost, this dish offers a delightful blend of textures and rich Italian flavors all wrapped up in one easy-to-clean-up meal.
INGREDIENTS
5.5 oz Italian Sausage (156g)
1/2 medium Red Potato (75g)
1 medium Red Bell Pepper (150g)
1 small Red Onion (70g)
1 large Egg
3 tbsp Canned Chickpeas (30g)
1 tsp Olive Oil
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
Slice the red potato into ½-inch thick rounds. Cut the red bell pepper into strips and slice the red onion into wedges.
Place the potato, bell pepper, and red onion on the sheet pan. Drizzle with olive oil, and season with salt, pepper, and a pinch of garlic powder.
Nestle the Italian sausage into the vegetables. Roast in the preheated oven for about 20 minutes.
Remove the pan and carefully crack one egg over the center or create a small well among the vegetables, then return the pan to the oven and bake for an additional 8-10 minutes until the sausage is cooked through and the egg is set to your liking.
About 5 minutes before finishing, sprinkle chickpeas evenly over the pan to warm them through.
Once done, remove from the oven, garnish with fresh herbs if desired, and serve warm.