1 lb. fully cooked sausage, sliced into ¼-inch-thick circles
12 oz. fresh green beans, trimmed
1 lb. potatoes, cut into 1-inch chunks (yellow or gold preferred)
3 T. extra virgin olive oil
¾ tsp. salt
½ tsp. pepper
½ tsp. garlic powder
½ tsp. dried basil
½ tsp. dried oregano
In a bowl, toss green beans, potatoes and sausage with oil and seasonings. Transfer to a 12x17-inch baking sheet lined with parchment paper, arranging in a single layer. Bake at 425 degrees for 20-25 minutes, or until potatoes are tender.
COREY’S NOTES: Yellow or gold potatoes are preferred for their buttery flavor in this dish. Swap the green beans for Brussels sprouts, broccoli or carrot sticks. Or, add as many veggies as you like! The Meuchels like to use their deer sausage made from hunting season.
Recipe by Corey and Rachel Meuchel, Meadowlark Acres, McKenzie Electric Cooperative
