SAUSAGES WITH CARAMELIZED ONIONS, PEPPERS AND POTATOES
1 large sweet onion
3 medium multi-colored bell peppers, such as red, yellow and green
12 ounces cooked or smoked sausages, such as Chicken and Apple, Andouille or Kielbasa
1 pound small potatoes
2 cloves finely chopped garlic
1 tablespoon finely chopped rosemary
4-5 tablespoons olive oil, divided
salt and freshly ground pepper to taste
Preheat oven to 400 degrees.
Slice the onions in thin wedges from top through the root so they hold together somewhat. Toss in a mixing bowl with about a tablespoon of olive oil and spread in a large baking pan. Core and seed the peppers and slice into strips. Toss in the same bowl with another tablespoon of olive oil and spread evenly over the onions. Slice the cooked sausage on an angle. Spread over the onions and peppers.
Cut potatoes in wedges or chunks. If using baby potatoes leave whole. Place in the bowl. Add about 1/2 teaspoon each salt and pepper. Add the garlic and rosemary, and more olive oil (enough to lightly coat all the potato slices.) Spread over the vegetables and sausage in the baking pan.
Place in oven for 30 minutes. Check the tenderness of the vegetables, especially the potatoes. If need be, raise the temperature to 425. Cook for an additional 30 minutes, or until lightly browned and caramelized.
Serves 2-4.
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