ROASTED PEPPERS AND ONIONS RECIPES

Name: Roasted Sausages, Peppers, Potatoes, and Onions
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 1 lb potato, peeled and cut into 1 inch chunks; 1 green bell pepper, cored,seeded,and cut into 1 inch pieces; 1 red bell pepper, cored,seeded,and cut into 1 inch pieces; 1 medium onion, cut into 1 inch chunks; 1/4 cup olive oil; salt and pepper; 1 lb Italian pork sausage

ROASTED SAUSAGES, PEPPERS, POTATOES, AND ONIONS RECIPE ...

Roasted Sausages, Peppers, Potatoes, and Onions Recipe ... image

A good easy hearty meal. You could use different veggies or meat. It's the roasting in olive oil that is the secret of this recipe.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb potato, peeled and cut into 1 inch chunks
1 green bell pepper, cored,seeded,and cut into 1 inch pieces
1 red bell pepper, cored,seeded,and cut into 1 inch pieces
1 medium onion, cut into 1 inch chunks
1/4 cup olive oil
salt and pepper
1 lb Italian pork sausage

Steps:

Preheat oven to 425.
Spread the vegetables in a single layer in one or more large shallow roasting pans; do not crowd them or they will not brown.
Drizzle with the oil and sprinkle with salt and pepper to taste.
Stir well.
Roast the vegetables, stirring once or twice, for 45 minutes.
Pierce each sausage in two or three places with a fork.
Place the sausages on top of the vegetables.
Bake for 15 to 30 minutes, or until the sausages and vegetables are cooked through.
Serve hot.

Nutrition Facts : Calories 624.7, FatContent 49.3, SaturatedFatContent 14.7, CholesterolContent 86.3, SodiumContent 839.1, CarbohydrateContent 26.5, FiberContent 4, SugarContent 4, ProteinContent 19.3

HERB-ROASTED ONIONS RECIPE | INA GARTEN | FOOD NETWORK

Herb-Roasted Onions Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories side-dish

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 3 servings

Number Of Ingredients 10

Ingredients

2 red onions
1 yellow onion
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 tablespoon minced fresh thyme leaves
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup good olive oil
1/2 tablespoon minced fresh parsley leaves

Steps:

Preheat the oven to 400 degrees F.
Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.
For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.
With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.

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