For you, I have a wonderfully simple Q.E.D. entree. Not only does it take only 30 minutes, it only has 6 ingredients (2 of which are salt and olive oil and you probably already have those in your kitchen). This is a perfect weeknight meal that you can pop in the oven and tend to only minimally. And the end result is delicious and satisfying!
Notes: This is just barely Q.E.D. because it takes 30 minutes of cooking time minus the prep, but the prep is so easy, I think it counts.
I used Yukon gold potatoes, but you could use the red skinned or fingerling potatoes if you like those better. If you have really small ones, you wouldn't even have to quarter them.
Serve these with your favorite green vegetable or even a salad. I made brussel sprouts with mine. You could use a steam-in-the-microwave bag of frozen veggies for a really easy side.
1 pound (1 package) of brats, sweet, or hot Italian sausages
2 pounds small potatoes
1 onion
1 tablespoon dried Italian herb blend
Salt
Olive oil (about 2 tablespoons)
Directions: Heat oven to 450.
Remove sausages from fridge. Quarter the potatoes (or half the small ones). Slice the onion.
Arrange the potatoes and onions in one layer on a baking sheet or in a baking dish. Drizzle with olive oil and season with salt and Italian herb blend. Toss the potatoes and onions to coat with oil and seasoning.
Pierce sausages all over with a fork. Place them on the baking sheet.
Roast for 30 minutes or until the potatoes are tender and the sausages brown. Flip the sausages halfway through cooking.
Enjoy!
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