Rosemary & Roasted Garlic Sausage Skillet
This one's a weeknight workhorse. Every bit of the herb-and-garlic flavor you'd want from a slow-roasted dinner — but it's done by the time the kids set the table.
Servings 4
Ingredients
- 1 package 13–14 oz Rosemary & Roasted Garlic Smoked Sausage, sliced into 1/2-inch rounds
- 1 lb baby potatoes halved (or Yukon golds in 1-inch chunks)
- 1 large bell pepper sliced
- 1 medium red or yellow onion sliced
- 3 –4 garlic cloves minced
- 2 tablespoon olive oil divided
- 1 teaspoon fresh rosemary or 1/2 teaspoon dried
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Optional: a handful of baby spinach or kale to wilt in at the end
Instructions
- Par-cook the potatoes. Place the halved potatoes in a microwave-safe bowl with 2 tablespoon water. Cover and microwave on high 5–6 minutes, until just fork-tender. Drain.
- Brown the sausage. Heat 1 tablespoon olive oil in a large skillet over medium-high. Add the sausage and cook 3–4 minutes, turning, until browned on both sides. Move to a plate.
- Crisp the potatoes and veggies. Add the remaining oil to the skillet. Toss in the potatoes, onion, and bell pepper. Season with rosemary, smoked paprika, salt, and pepper. Cook 6–8 minutes, stirring now and then, until the potatoes are golden and the peppers tender-crisp.
- Add the garlic. Stir in the minced garlic and cook 30–60 seconds until fragrant.
- Bring it home. Return the sausage to the skillet and stir for 2 more minutes to warm through. Toss in spinach or kale at the very end if you're using it — just until wilted.