Sheet Pan Roast with All-Seasoned Kettle-Style Wedges
Prep: 15 minutes | Cook: 35 minutes | Serves: 2-3
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All-Seasoned Kettle-Style Wedges
Who needs takeout when you’ve got Cavendish Farms Restaurant Style All-Seasoned Kettle-Style Wedges? These new jumbo wedges are as big in taste as they are in size. Seasoned to perfection, the skin-on wedges give you crispy, restaurant-inspired flavours. Serve them as a side, loaded up with your favourite toppings, or dip them for a gourmet snack.
Ingredients
- 1 bag of Cavendish Farms All-Seasoned Kettle-Style Wedges
- 2 large onions
- 3-4 yellow, orange, or red bell peppers
- 2-3 tablespoons olive oil
- 2 garlic cloves, minced
- 2 teaspoons Italian seasoning
- 4 sausages chopped into bite-size pieces
- Salt & pepper, to taste
Directions
- Preheat oven and cook wedges according to package directions. Parboil 4 sausages for 15 minutes.
- Line a cookie sheet with parchment paper. Chop the onions and peppers in even, bite-sized chunks. Drizzle with olive oil and toss to coat, then add garlic, salt & pepper, and sprinkle with seasoning. Toss again to coat everything evenly, then spread around the cookie sheet in an even layer.
- Roast the onions & peppers for 15 minutes in the oven, then remove and add the pre-cooked sausage chunks around the pan. Return the pan to the oven for an additional 15 minutes, or until the vegetables begin to look roasted and caramelized around the edges.
- Remove veggies and wedges from oven and serve.
