YOUR SOLIN GENERATED RECIPE
Sheet Pan Roasted Sausage and Potato Bake with Bell Peppers
Enjoy this hearty, one-pan meal featuring savory chicken sausage, tender roasted potatoes, and sweet bell peppers accented with a blend of fragrant spices. The dish comes together quickly with minimal cleanup, offering a balanced blend of flavors and textures that's perfect for any meal of the day.
INGREDIENTS
2 links Chicken Sausage (3 oz each)
2 large Egg Whites
1 medium Baby Potato
1 cup sliced Bell Pepper
1 small Red Onion (about 1/4 of a medium onion, sliced)
1/2 tablespoon Olive Oil
Seasonings: Salt, Pepper, Garlic Powder, to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Slice the baby potato into 1/2-inch rounds and chop the bell pepper and red onion into bite-sized pieces.
Cut the chicken sausage into 1/2-inch thick slices.
In a large mixing bowl, combine the sausage, potatoes, bell peppers, and red onion. Drizzle with olive oil and toss with salt, pepper, and garlic powder.
Spread the mixture evenly on a sheet pan lined with parchment paper.
Roast in the preheated oven for about 20-25 minutes, stirring halfway through for even cooking.
Meanwhile, lightly whisk the egg whites and season with a pinch of salt and pepper.
After the vegetables and sausage have roasted for 20 minutes, remove the sheet pan and drizzle the seasoned egg whites over the mixture. Return to the oven for an additional 5 minutes, just until the egg whites are set.
Remove from the oven, stir gently, and serve warm.