Baked Chicken Sausage with Vegetables

10 Reviews
100% would make this recipe again

A very easy week-night dinner, which pleases younger and older crowds.

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Ingredients

??? small potatoes, whole or halved ???
??? red onions, cut into 2 cm pieces ???
??? yellow or red sweet peppers, seeded, then cut into 2 cm squares ???
??? chicken sausages, cut into 2 cm pieces ???
??? olive oil ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Method

  1. Preheat the oven to 215°C/425°F.
  2. Generously oil an oven-proof dish. Prepare the vegetables and cut them into uniform pieces. Put the pieces in the dish then coat them thoroughly with the oil. Add the sausage and season with salt and pepper to taste.
  3. Roast in the middle of the oven until the potatoes are fork-tender and golden-coloured, about 30-35 min. Stir once halfway through the roasting time.
  4. Serve.

Nutrition Facts Table

per 1 serving (320 g)

Amount

% Daily Value

Calories

410

Fat

20 g

31 %

Saturated 3.4 g
+ Trans 0.4 g

19 %

Cholesterol

90 mg

Sodium

660 mg

27 %

Carbohydrate

32 g

11 %

Fibre

4 g

16 %

Sugars

6 g

Net Carbs

28 g

Protein

26 g

Vitamin A

18 %

Vitamin C

165 %

Calcium

5 %

Iron

21 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Free  :
Added Sugar
Excellent source of  :
Niacin, Phosphorus, Potassium, Vitamin B12, Vitamin B6, Vitamin C, Zinc
Good source of  :
Fibre, Folacin, Iron, Magnesium, Manganese, Pantothenic Acid, Vitamin A, Vitamin B1, Vitamin B2, Vitamin E, Vitamin K
Source of  :
Copper
Low  :
Saturated Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 1 ½
Meat and Alternatives 3
Fats 2 ½
More info
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Reviews

10 Reviews (9 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Isabelle D.
august 08, 2022 | I would make this recipe again

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