4 Serves
45 Mins
Preheat your oven to 200°C.
On a large cutting board, chop the potatoes, sweet peppers, and onions into uniform bite-sized pieces using a chef's knife.
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Vitamin E
3 mg / 15 mgVitamin K
51 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
66 µg / 400 µgCalcium
80 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
58 mg / 420 mgPhosphorus
229 mg / 1,250 mgPotassium
942 mg / 4,700 mgSodium
1042 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
13 g / 20 gCholesterol
68 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
In a large bowl, toss the chopped potatoes, peppers, and onions with canola oil, garlic salt, and black pepper until evenly coated.
Spread the vegetable mixture onto a baking sheet and roast in the preheated oven for 10 minutes.
Remove the baking sheet from the oven, add the sliced Andouille sausage to the pan, and toss gently. Return to the oven and roast for an additional 10 minutes until the potatoes are tender and the sausage is browned.
Remove from the oven, sprinkle with a dash of cayenne pepper, and garnish with freshly chopped scallions before serving.
25
g95
g20
g
Yemeni
