Ingredients
1½ pound baby potatoes, halved
1 pound sausage links, cut into 1-inch slices
1 red bell pepper, thickly sliced
1 orange bell pepper, thickly sliced
1 large yellow onion, cut into wedges
6 garlic cloves, smashed
2 tablespoons olive oil
1 tablespoon tomato paste
1 teaspoon smoked paprika
1 teaspoon dried thyme leaves
½ teaspoon red pepper flakes
1 teaspoon salt
½ teaspoon black pepper
½ cup unsalted chicken stock
1 tablespoon balsamic vinegar
1 tablespoon maple syrup
1 tablespoon unsalted butter, cut into small pieces
Freshly chopped parsley, for sprinkling
Tools Needed
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Bake with Me
Preparation
Preheat oven to 425℉.
In a large (5-7 quart) dutch oven, add potatoes, sausage, both bell peppers, onion, and garlic.
Drizzle with olive oil. Add tomato paste, smoked paprika, thyme, red pepper flakes, salt, and black pepper. Use your hands to toss everything really well.
Evenly pour the chicken broth, balsamic vinegar, and maple syrup into the pot. Cover with an oven-safe lid.
Bake the sausage in the preheated oven for 35 minutes, covered, stirring halfway through.
Remove the lid and dot the top with butter. Bake again, uncovered, for 20-25 minutes, or until the potatoes are golden and the liquid has reduced to a shiny coating.
Remove from the oven and sprinkle with parsley before serving. Enjoy!
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