I was just saying last week, I always think Fall is my favorite season… until spring comes and then I completely change my mind! Spring is here and Easter is less then a week away!
I was recently inspired to be more intentional about helping my children prepare their hearts for Easter. My boys have really enjoyed opening their Resurrection Eggs with their Daddy in the morning, reading the parables and miracles of Jesus in our Storybook Bible during lunch and my 5 year old and I have had some great conversations about what Christ did for us on the cross.
I love the Spring. And I am thankful that Easter is just around the corner.
Even though it’s officially spring, we have still had the occasional cold day. So I think that’s the perfect time to whip up one of my family’s favorite suppers: Roasted Potatoes with Chicken Sausage & Peppers.
It’s not necessarily the prettiest looking dinner you’ve ever seen, but my goodness is it delicious. It’s really easy to make too. Just chop all the ingredients up, toss in some oil, and roast in the oven. And dinner is served!
- 1 package of sliced, Chicken Sausage, any flavor (I prefer Trader Joe's Sweet Italian)
- 3 potatoes, peeled and cut into large 1 inch pieces (2 sweet and 1 russet potatoes)
- 2 bell peppers (red or green or both), chopped into 1 inch pieces
- 1 onion, chopped
- 3 tablespoons olive oil
- 1 teaspoon garlic pepper seasoning
- salt to taste
- Preheat the oven to 425°F. Toss all of the chopped vegetables in a large bowl with the garlic pepper, salt, and olive oil. Coat in seasonings and oil then spread them into a single layer on a large rimmed baking dish. (Line the pan with foil for easier cleanup.)
- Bake the vegetables for about 30 minute before adding the chicken sausage (this keeps the sausage from drying out). Stir the vegetables too so they cook evenly.
- Roast for another 15-20 or until the sausage is starting to brown and the vegetables are tender and starting to caramelize.
- To serve, top with cheese, hot sauce, or ketchup.