Andouille Chicken Sausage Veggie Kabobs (Deconstructed)
Ingredients
1 pound baby Dutch potatoes (use the smallest size potatoes, or if larger than 1 inch cut in half)
1 large red onion, chopped into 1-inch sections
3 peppers (any combination of red, yellow, or orange), cut into 1-2 inch pieces
3 tablespoons olive oil
1 tablespoon fresh thyme
1/2 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon pepper
6 ounces cherry tomatoes
18 ounces al fresco all natural fully cooked Smoked Andouille Chicken Sausages (6 sausages)
Preparation
1
Preheat oven to 425F.
2
In a large bowl, thoroughly toss the potatoes, chopped onion, and sliced peppers with olive oil, thyme, onion powder, garlic powder, smoked paprika, salt, and pepper.
3
Pour the veggies onto a large parchment-lined baking sheet, and roast in the oven for 20 minutes on 425.
4
Without removing the pan from the oven, add the Andouille chicken sausage and cherry tomatoes to the pan. Cook for 8-10 more minutes.
5
Season with more salt and pepper to taste and serve immediately.
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About
Deconstructed Andouille Chicken Sausage Veggie Kabobs! With cherry tomatoes, peppers, onions, baby potatoes, smoked paprika, fresh thyme.
Please visit my blog Taste and See for more delicious recipes!
Yield:
6
Added:
Monday, April 24, 2017 - 3:16pm
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