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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Preparation : 10 min Cooking : 35 min
410 calories/serving

Ingredients

6 small potatoes, whole or halved 280 g
1 red onions, cut into 2 cm pieces 150 g
1 yellow or red sweet peppers, seeded, then cut into 2 cm squares 200 g
3 chicken sausages, cut into 2 cm pieces 220 g
2 tsp olive oil 10 mL
1 pinch salt [optional] 0.2 g
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

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

This recipe is in the following categories

Poultry | Vegetables | Main courses/Entrées | High Iron | Bake

Top Reviews

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

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