quickie recipe… sausage & roasted veggie bake over spinach

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it’s cold out & all i want to do on a day like this is stay under a blanket. this super easy recipe is perfect for cold lazy days. Not to mention it is gluten free and packed full of protein and veggies!

for the bake
1 package precooked chicken sausage (pick any flavor and/or brand you would like. I used al fresco roasted garlic)
3 bell peppers, cut into 1 inch pieces
1 large sweet or white onion, cut into 1 inch pieces (of course there will be varied sizes because, well it’s an onion)
1/2 bag of alexia tri-cut potatoes, defrosted
olive oil
salt & pepper

for spinach:
2 large cloves garlic, finely minced
1 BIG box of fresh spinach
olive oil
salt & pepper

for aioli:
1/2 cup mayo (I only use duke’s)
1/4 cup good olive oil
1/2 lemon, zested
2 teaspoons fresh thyme, finely minced
salt & pepper

bake:
. preheat oven to 375 degrees
. place peppers, onion and potatoes in large bowl and toss with olive oil, salt & pepper
. place in one layer on a foil lined baking sheet
. roast for about 20-25 minutes. remove from oven then add sausage
. toss the veggies and sausage to mix together
. place back into oven until potatoes are golden

while your veggies and sausage is roasting away make the aioli and spinach

aioli:
. mix everything together and set aside

spinach:
. heat large pot ( think pasta size) over medium high heat
. drizzle about 2 -3 tablespoons of olive oil into pot & add garlic
. sauté garlic for about 3 minutes
. add spinach, salt & pepper
. with tongs, constantly mix spinach (the spinach will wilt quickly & constantly mixing with help it cook evenly)
. as soon as the spinach is lightly wilted, remove from heat.

to put together:

. simply place the spinach on bottom of plate & top with veggies & aioli (in my photo, i have the aioli on the side)

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