Sweets and Sausage Skillet

Steps

1. Wash and cut the sweet potatoes into large dice.
2. Cut one medium sweet onion into a large dice by cutting it in half, peeling it, turning it lengthwise, making longitudinal cuts down the onion, and then dicing.
3. Cut two medium red bell peppers into a large dice by turning them upside down and cutting from bottom to top around the seed capsule.
4. In a large bowl, scoop the sweet potatoes and onions. Drizzle 2 tablespoons of oil over the top and season lightly with salt and pepper.
5. Stir or toss the potatoes and onions in the bowl to ensure an even coating of oil and seasoning.
6. Spread the seasoned potatoes and onions onto a sheet pan.
7. Roast at 425 degrees for 12 to 14 minutes. Halfway through, flip them and cook for an additional 12 minutes or so until they achieve good browning on all sides.
8. While the potatoes are cooking, cut the chicken sausage into slices on a bias (diagonal).
9. Mix the sliced sausage and red bell peppers together on a sheet pan. Spray with a bit of oil if needed, and try to place all pieces flat for even browning.
10. Roast at 425 degrees for 8 to 10 minutes.
11. When the potatoes are ready to be flipped (around this time), pull them out of the oven, stir them up a bit, and return them to the oven at 425 degrees for an additional 12 to 14 minutes or until browned.
12. Remove the sausage and peppers from the oven. Flip them over and return them to the oven for an additional five to eight minutes.
13. Cook both sheet pans simultaneously (or separately) as needed, noting that steam may reduce browning.
14. In a separate step, microwave the frozen green beans until thawed, then drain excess water.
15. Mix all ingredients together in a large bowl: add the cooked potatoes and onions, stir in the sausage and peppers, and pour in the drained green beans.
16. Season one more time lightly with salt and pepper. Give it a taste test and adjust seasonings as needed.