Sausage, Shallot, and Squash One-Pan Meal recipe

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Ingredients

1 large russet potato, cut into 1/2-inch cubes
1 medium red bell pepper, cored and cubed
1 medium yellow bell pepper, cored and cubed
3 large shallots, peeled and halved lengthwise
4 ounces Italian sausage, cut into 1-inch pieces
4 ounces andouille sausage, sliced into 1-inch pieces
4 tablespoons grapeseed oil, divided
1 tablespoon garlic powder
½ teaspoon Italian seasoning
½ teaspoon paprika
½ teaspoon ground black pepper
1 medium zucchini, cut into 1/2-inch pieces
1 medium yellow squash, cubed

Nutrition Info

422.9 calories
carbohydrate: 34.4 g
cholesterol: 27.2 mg
fat: 27.5 g
fiber: 5.2 g
protein: 12.1 g
saturatedFat: 6 g
servingSize: -
sodium: 506.8 mg
sugar: 5.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Combine potato, bell peppers, shallots, and sausages with 3 tablespoons oil in a large bowl.

  3. Mix garlic powder, Italian seasoning, paprika, and pepper together. Stir into the sausage mixture. Transfer the mixture to a roasting pan or 10x18-inch griddle pan.

  4. Bake in the preheated oven until vegetables are tender, about 25 minutes.

  5. Mix zucchini, yellow squash, and remaining oil in a small bowl. Pour over the sausage and vegetable mixture and gently stir in. Continue baking until squash is tender, about 15 minutes. Serve warm.

Recipe Yield

4 servings

Recipe Note

This is a roasted one-pan dish that is great as a side dish, wonderful over pasta or rice, or fabulous on its own with crusty garlic bread!

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