Roasted Vegetables and Sausage

Roasted Vegetables and Sausage

Cool weather’s here in Chicago, here’s a super simple and healthy recipe. Preheat oven to 400. Take whatever veggies you have, chop them up small, and put on a baking tray. Drizzle with olive oil, S&P. Then take bulk italian sausage and dot little pieces of it all over the veggies on the tray–you only need maybe 1/2 a lb, max. Cook for 25-30 minutes, roughly. Tonight’s featured potatoes, brussels sprouts, onions, and bell peppers.

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