Sausage-Potato-Spinach Bake
Ingredients
- 4 Yukon Gold potatoes cut into 1-1/2 inch pieces
- 1 large sweet potato cut into 1-1/2 inch pieces
- 1 large red pepper cut into 1 inch pieces
- 10 shallots peeled and quartered
- 4 garlic cloves peeled and halved
- 1 teaspoon crushed red pepper flakes
- About 1/3 cup extra-virgin olive oil plus more for brushing
- Sea salt and pepper
- 1-1/2 pounds sweet Italian sausage cut into 3-inch lengths
- 5 ounces fresh baby spinach
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Preheat the oven to 425°F.
- In a bowl toss Yukon Gold potatoes, sweet potatoes, red pepper, shallots, garlic and red pepper flakes with 1/4 to 1/3 cup of olive oil (until coated). Season with salt and pepper. Place on a large rimmed baking sheet.
- Roast for about 25 minutes, until the potatoes are lightly browned. Toss sausage with a bit more olive oil in the same bowl. Add to sausage to baking sheet. Roast for 20 to 25 minutes longer, until the potatoes are tender and the sausage is cooked through.
- Place spinach on a platter and top with baked mixture. Toss mixture until spinach wilts (about a minute). Toss with lemon juice and season with salt and pepper. Serve warm.
Notes
* Recipe can easily be doubled or tripled.
* Use your imagination as you can change up the potatoes or sausage, use flavored oils or add fresh herbs.
* Use your imagination as you can change up the potatoes or sausage, use flavored oils or add fresh herbs.
