Hi everyone, thank you for stopping in.
This time of year, many of us are short on time, as there is Back to School, Sports Practices, Fall events to attend and more, not to mention the holidays are nearly around the corner.
So the last thing you want to have to do is worry too much about "What's For Dinner"? You know you're going to hear it some point in the day
Well, Jennie-O and I have a few easy and fairly quick ideas to hopefully make your night a little easier.
This meal is kind of a take on Sausage Peppers and Potatoes, though I do have all 3, I also added a few more vegetables!
It's one of those meals that everything is added to one pan and other than assembling as well as stirring halfway, it's just about waiting for it to cook and serve!
I love easy meals like this, plus it's not only a great way to add vegetables to your meals but a great way to use up the produce! This meal allows you to be flexible as well, you could easily add what vegetables you prefer, below are the ones I added.
Even though I am Flexitarian and eating a range of vegetables isn't an issue for me, however, I'm the only one, so I have to be a bit sneaky when adding vegetables and this meal was the perfect way to do it! Shhhh... don't tell anybody!
What you'll need for this take on Sausage, Peppers and Potatoes that I made:
1 Tablespoon of Olive oil
2 Cloves of Minced Garlic or a Teaspoon of (I used jarred minced Garlic)
Pinch of dried Italian Herbs
Pinch of Salt and Pepper or to taste this can easily be added after the dish is cooked which is why I say to taste.
1/4 cup of reduced sodium Vegetable stock
1 Med Red Onion peeled and chopped
About 1/4-1/2 lb of Brussels sprouts
1 Med to Large Sweet Potato
1 Small bag of baby or Fingerling Potatoes
1 Red and 1 Orange Bell Pepper
Before I wash and prep my ingredients I pre-heat my oven to 350 degrees.
Next, I wash up and prep all my ingredients then toss it all together in a bowl with a tablespoon of Olive Oil, the Vegetable stock, the Italian herbs, a pinch of Salt as well as Pepper.
After that, I just add it to a 9 x 12 baking pan, set the timer for 25-30 mins, now the cooking time may vary based on your own oven, but when potatoes are tender and vegetables are a bit browned then you're good to go and enjoy.
The tasty broth is great with some warm crusty bread and you have any leftovers, it even better the next day!
As always thank you for your support and for stopping by. Take care and have a Great Weekend!