known as pine nut biscuits. My family eats these so rapidly when I cook them that I have to hide a few to get some.
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine potato, bell peppers, shallots, and sausages with 3 tablespoons oil in a large bowl.
- Mix garlic powder, Italian seasoning, paprika, and pepper together. Stir into the sausage mixture. Transfer the mixture to a roasting pan or 10×18-inch griddle pan.
- Bake in the preheated oven until vegetables are tender, about 25 minutes.
- 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.
Nutrition Facts
| Calories | 423 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 5 g |
| Protein | 12 g |
| Saturated Fat | 6 g |
| Sodium | 507 mg |
| Sugars | 6 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Pretty simple to make, tasty, and textures with the 25/13 cook time split seemed almost perfect. For my taste, I’d go a bit heavier on garlic and black pepper, or just add some garlic salt? Also, adjusting it slightly on the time. Closer to 28/29m before squash and zucchini, then 11/12m after. Satisfying, pretty healthy, pretty easy, and leftovers are pretty reheat friendly. For sure going to cook it again, I’ve got some thoughts about ways to add teriyaki sauces, maybe even try going in a more BBQ direction.
It will help if you pace the cooking times to end at the same time. Nice to have everything properly cooked at the same time. I tend to add more spice than such recipes recommend plus I enjoyed the flavours of this blend. Go for it as your tastes suggest. Lot’s of scope to add or delete as you pantry allows.