Name: Sausage, Potato and Escarole Roast
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 6
Ingredients: 1 1/2 pounds small red potatoes, halved or quartered if large; 4 plum tomatoes, halved; 3 to 4 cloves garlic, smashed; 3 to 4 small rosemary sprigs; Kosher salt and freshly ground black pepper; 1/4 cup extra-virgin olive oil; 1 1/4 pound sweet Italian sausages, pricked with a fork; 1 orange bell pepper, seeded and cut into strips; 1 yellow bell pepper, seeded and cut into strips; 1 head escarole (about 9 ounces), torn into bite-size pieces

Directions

Preheat the oven to 450 degrees F.
Toss the potatoes, tomatoes, garlic, rosemary, 1 teaspoon salt and 1/2 teaspoon pepper with the oil in a large baking pan. Roast for 25 minutes.
Remove the pan from the oven and scatter the sausages and bell peppers over the potatoes. Continue to roast for 20 minutes more. Remove the sausages, then add the escarole to the pan with the potatoes, scraping up the potatoes. Toss to combine. Place the sausages on top of the escarole. Move the oven rack to the highest position and roast on the top rack until the escarole is wilted, about 5 minutes.
Set the oven to broil and broil until the sausages are well browned and the escarole is slightly charred, about 1 minute, watching carefully to prevent them from burning. Transfer to a platter and serve.

Sausage, Potato and Escarole Roast

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