Recipe: Sausage and Potatoes

Ingredients

¾ pound baby red potatoes, cut in half or quartered
3 to 4 pieces carrots, peeled and cut into ½-inch pieces (about 8 ounces)
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt, divided
½ teaspoon ground black pepper, divided
4 links Italian sausage (sweet or spicy), cut into 1-inch pieces (about 12 ounces)
1 teaspoon ground oregano
8 ounces baby bella mushrooms, quartered
3 cloves garlic, minced
½ small bunch green onions, chopped and divided (about 2 large or 3 to 4 small)
1 pint whole grape tomatoes
1 cup peas (fresh or frozen)

Cook the potatoes and carrots with olive oil, salt, and pepper in a skillet over medium heat until tender, then set aside.
Brown the sausage in the same skillet until nearly cooked through.
Add mushrooms, salt, pepper, and oregano to the sausage, then cook until mushrooms are browned.
Stir in garlic, half of the green onions, and tomatoes, cooking until softened.
Return the potatoes and carrots to the skillet, add peas, and heat through before serving with remaining green onions.

Servings

4 servings

Calories

418

Total fat

22g

Total carbohydrates

37g

Total protein

21g

Sodium

20mg

Cholesterol

65mg