I make this way too often. It's good, lazy comfort food and is endlessly adaptable according to what vegetables are in season.
1 Smoked Sausage. I often used Pecan Smoked Jalapeno Sausage. Cut into 1 inch chunks
6 cups red new potatoes, cut into 1-inch chunks
1 green bell pepper, cut into 1-inch chunks
1 red bell pepper, cut into 1 inch-chunks
1 large onion, sliced
2 garlic cloves, minced
1/4 cup reduced sodium chicken broth
1 tablespoon olive oil
1 teaspoon dried rosemary leaves, crushed
1 teaspoon dried thyme leaves, crushed
1/4 teaspoon ground black pepper
(See note below*)
1. Preheat oven to 400° F. Cut sausage in 1/4” slices; set aside.
2. Place potatoes in medium saucepan; cover with water. Bring to a boil; reduce heat. Simmer 10 minutes or until crisp-tender. Drain potatoes.
3. Combine sausage, potatoes, bell peppers, onion, garlic, chicken broth, olive oil and seasonings in a large roasting pan and mix lightly.
4. Bake for 40 minutes or until potatoes are lightly browned and vegetables are tender.
* I treat this recipe as a guideline. This isn't baking so be creative :) I often use bags of colored fingerling potatoes if I can find them. I've added broccoli, brussels sprouts, mushrooms and even chick peas. I'm sure winter squash would work well in here as well. I tend to increase the amount of garlic and change up the other seasonings as well according to my whims.
It's a great recipe to play with.