Thursday, March 22, 2012

Roasted Sausage & Peppers

Roasting is one of my favorite cooking techniques, and even 80 degree weather couldn't keep me from firing up the oven. I needed to find a dinner that I could make ahead of time and keep warm for the caveman and his boys, who were going to be out at an evening soccer practice.

Sausage and peppers was the perfect dish to make and keep warm in the oven for them. While the boys ate theirs with (look away from your computer screen!) some garlic bread, I simply served mine over sauteed kale.

The actual process of roasting is really more of a method than a recipe, but I think finishing things off with a little balsamic and red pepper flakes really makes this.

Roasted Sausage & Peppers

2 lb. nitrate-free sausage of choice (I used a combo of sweet Italian pork and sun-dried tomato chicken)
3 peppers, cut into strips
1 large onion, cut into chunks
handful of whole garlic cloves
couple handfuls of sliced mushrooms (optional)
2 tbs. olive oil
3 tsp. Italian seasoning
salt & pepper
1/2 cup jarred tomato sauce
splash of balsamic vinegar
crushed red pepper flakes, to taste.

Preheat oven to 425. Line a rimmed baking sheet or shallow pan with tin foil. Pierce sausages with a fork and place in pan with peppers, onion, garlic and mushrooms. Drizzle with olive oil and sprinkle with seasoning. Toss around to coat.

Cook for 40 minutes, then pour tomato sauce over top. Once again move around to distribute sauce. Continue cooking until browned to your liking (for me it was one hour total).

Drizzle with balsamic vinegar and sprinkle with red pepper flakes before serving.

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