This is the easiest, no-brainer meal ever and it only takes a few minutes to whip together. I've made it several times now and have tweaked it to meet the taste of our family. I like extra mustard and Brad likes extra onion so feel free to play around with it. We prefer the taste of the hofbrau brats over italian sausages but use whatever you like. This is a new Lucht family staple. :)
Ingredients:
1- 1 1/2lb raw sausages, cut into 2" pieces ( I've used both italian sausage and brats from Trader Joes)
1 lb baby potatoes, quartered
2 sliced bell pepper, 1/2" wide and 3" long (I used green but red would be good too)
1 large or 2 small sweet onions (sliced in chunks the same size as peppers)
2 tablespoons fresh rosemary, chopped
1/3 cup olive oil
1-2 tablespoons dijon mustard
2 cloves garlic, minced
2 tablespoon grated Parmesan, plus more for serving
1 teaspoon Italian seasoning
3/4 teaspoon coarse sea salt
1/8 teaspoon black pepper
extra-virgin olive oil, for serving
Directions:
- Preheat oven to 425 degrees F. Add the sausage, potatoes, peppers, onion and rosemary to an extra large mixing bowl.
- In a separate small bowl whisk olive oil and mustard together. Add garlic, parmesan, Italian seasoning, salt and black pepper, whisk until well combined.
- Pour over sausage mixture and toss well until everything is coated.
- Grease a large, thin cookie sheet with sides and pour out the mixture. Spread evenly over the baking sheet. Bake 40 minutes until sausage is cooked through and potatoes are golden and tender.
- Serve with parmesan and crusty bread
