This is a ridiculously easy recipe that yields amazingly delicious results. Chop, mix, dump and occasionally stir. Could it get any better?
I love pretty much anything that is roasted to the point of caramelization so this one dish meal was totally up my alley. The sausage, potatoes and garlic turn into brown, crispy delicious-ness that is hard to resist. After we were done eating, I kept snitching just one more potato or slice of sausage. The garlic was to die for smashed up with everything and even on its own.
I think some cauliflower or broccoli would be wonderful thrown into the mix as well. Change it up and use veggies that are in season or ones that you prefer. The possibilities are endless.
Baked Italian Sausage with Potatoes and Garlic
recipe from Wishful Chef
1 pound spicy Italian sausage, cut into 1 inch pieces
6-8 small Yukon Gold potatoes, halved or quartered
1 cup Crimini mushrooms, halved
1 cup husk tomatoes, peeled (use cherry tomatoes to substitute
1 handful garlic cloves, skin on
2 shallots cut in quarters
1/4 cup olive oil
1 tablespoon balsamic vinegar
2 bay leaves
1 tablespoon dried rosemary
1 tablespoon dried thyme
salt & pepper to taste
Preheat oven to 425°F. Mix all ingredients in baking pan coating everything evenly. Cover with aluminum foil and bake for 30 minutes. Remove foil and mix ingredients so they don’t stick to the pan. Bake uncovered for another 30-45 minutes or until potatoes are cooked through and golden brown. Keep checking and feel free to mix every now and then depending on how caramelized or crispy you like everything.