NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken andouille sausage

0.5 cup Yukon gold potatoes

0.5 cup Red bell pepper

0.5 cup Yellow onion

0 tsp Extra virgin olive oil

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Slice the chicken andouille sausage into 1/2-inch rounds and dice the potatoes into small 1/2-inch cubes to ensure they cook quickly.

• 3

  Place the sausage, potatoes, diced bell peppers, and onions directly onto the prepared baking sheet.

• 4

  Drizzle the olive oil over the mixture and sprinkle evenly with smoked paprika, garlic powder, sea salt, and black pepper.

• 5

  Toss the ingredients with your hands or a spatula until every piece is coated in oil and spices, then spread them out into a single layer.

• 6

  Roast for 20 to 25 minutes, tossing the mixture halfway through, until the potatoes are fork-tender and the sausage edges are golden and crisp.

• 7

  Remove from the oven and garnish with freshly chopped parsley before serving hot.