Ingredients:
Approx one pound of red potatoes, rinsed and quartered
1 small container of the button mushrooms, rinsed and quartered
1/2 white onion, sliced
I had a few baby carrots that needed to be used up, so I tossed those in there too
2 packages of turkey sausage (my guys eat a lot of protein)
1 tbsp garlic
extra virgin olive oil
1 tsp basil
1 tsp dried thyme
1 tsp dried oregano
1 tsp paprika
1/2 tsp minced onion
salt and pepper to taste
Directions:
Preheat the oven to 400 degrees Fahrenheit. I used my largest sheet pan (and it almost wasn't big enough!) and lined it with foil.
In a small bowl, mix together all of the dry seasonings.
Place the red potatoes and baby carrots on the sheet pan. Pour about 2 tbsp EVOO and about half of the dry seasoning blend on the potatoes and carrots and toss. Bake for 20 mins.
While that's going, go ahead and cut up the mushrooms, slice the onion and sausage.
Once the twenty minutes is up, removed the sheetpan from the oven. Push the potatoes and carrots to one side of the pan. On the other side, add the mushrooms, onion, sausage and garlic. Pour 2 tbsp EVOO on this group of veggies along with the remaining seasoning mix and toss to combine, and then toss with the potatoes and carrots.
Bake for another 10-15 minutes or until the veggies are cooked to your liking.
I can't wait to make this again, except with some roasted brussel sprouts or broccoli, maybe some squash and zucchini. Yum!
© Cruzin' Thru | 2017
Recipe adapted from: www.chelseamessyapron.com/roasted-garlic-potatoes-and-sausage