This Sausage & Veggie Roast is so simple! Just throw it in the oven and let the flavors roast together.

I’ve been finding good deals on chicken sausage by combining store sales with coupons, so I’ve been cooking with it a lot more often.

We’re enjoying trying out the different flavors (Johnsonville’s sun-dried tomato and basil is a favorite) in different meals.

Sausage & Veggie Roast

(that photo is before baking)

I’ve made this Sausage and Veggie Roast multiple times with whatever potatoes we have on hand (Russet, all-purpose, or red) and I tend to use red peppers because my kids like them better than green.

I’ve found gluten-free sausage at Trader Joe’s, Safeway’s Open Nature brand, and Johnsonville Chicken Sausage. The flavors in the sausage (pesto, etc.) flavor all the veggies.

This meal can also be cooked it in the slow cooker and in the Pampered Chef Deep Covered Baker. It’s perfect for the fall weather right now!

Yield: 6 servings

Sausage and Veggie Roast

Name: Sausage and Veggie Roast
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 package chicken sausage (I used sun-dried tomato and basil); 1 cup chicken broth; 1 onion, sliced into chunks; 1-2 red or green peppers, sliced into chunks; 2 lbs potatoes, in chunks

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

1 package chicken sausage (I used sun-dried tomato and basil)
1 cup chicken broth
1 onion, sliced into chunks
1-2 red or green peppers, sliced into chunks
2 lbs potatoes, in chunks

Instructions

Brown sausage in skillet, then slice into inch-thick pieces.

Combine sausage with vegetables in 9x12 baking dish. Add broth.

Roast at 450 degrees, turning occasionally, for 45 minutes or until potatoes are tender.

This recipe is linked up to Gluten-Free Wednesdays at Gluten-Free Homemaker, CraftOManiac Monday at CraftOManiac, Feasting in Fellowship Friday at Comfy in the Kitchen, and Friday Food at MomTrends.