Roasted Sausage, Peppers, Potatoes and Onions – Fantasy Football Time

It’s that time again, the weather is getting cooler and the only thing that can make a beer taste crisper is FOOTBALL SEASON. As I was getting ready for my fantasy draft I felt that I was going to need a meal worthy of the cause so I grabbed my “Soprano’s: Family Cookbook” as compiled by the ever hovering Artie Bucco. Flipping though the pages, I stopped on “Roasted Sausage, peppers, potatoes and onions” and knew  this meal would be perfect for the big decisions of a NFL Fantasy team owner. This meal with the help of some ziti, homemade bread, marinara sauce and the ever classy wine in the box, was the first step of my fantasy football road to dominance.

1 lb potatoes, peeled and cut into 1-inch chunks

1 green bell pepper, cored, seeded and cut into 1-inch pieces

1 red bell pepper, cored, seeded and cut into 1-inch pieces

1 medium onion, cut into 1-inch chunks

1/4 cup olive oil

salt and freshly ground pepper

1lb Italian-style pork sausage

– I added about 8 cloves of whole garlic  because everything is better with garlic

– the veggies did not need to be cooked for the full 45 minutes, but this may depend on the size of the veggies

Preheat the oven to 450 deg F

Spread the vegetables in a single layer in one or more large shallow roasting pans: do not crowd them or they will not brown. Drizzle with the oil and sprinkle with salt and pepper to taste. Stir well.

Roast the vegetables, stirring once or twice for 45 minutes

Peirce each sausage in two or three places with a fork. Place the sausage on top of the vegetables. Bake for 15 to 30 minutes, or untill the sausage and vegetables are cooked through

Serve hot