Italian Sausage and Veggies

First, here's a link to the recipe. Here's an in-post version, with my alterations in italics.

Ingredients

• 3/4 lb baby red potatoes, halved or quartered
• 3-4 (~8oz) carrots, chopped
• 1 tbsp EVOO
• 1 tsp kosher salt, divided (eyeballed)
• 1/2 tsp ground black pepper, divided (eyeballed)
• 12oz Italian sausage, cut into 1-inch bites (sweet or spicy sausage...your choice)
• 1 tsp oregano
• 8oz baby bella (cremini) mushrooms, quartered (doubled)
• 3 cloves garlic, minced (4 cloves)
• 1/2 bunch of green onions, chopped and divided (omitted)
• 1 pint grape tomatoes
• 1 C peas, fresh or frozen (omitted)
• (a glug of red wine)

Directions

1. Put potatoes, carrots, and EVOO in a big non-stick skillet or Dutch oven (which is what I used). Sprinkle with 1/2 tsp salt and 1/4 tsp pepper, then turn the heat to med-high. Once you hear the veggies start to sizzle, cover the pan and reduce heat to low. Cook until the veggies soften to your desired doneness. Shake the pan every now and then to prevent the veggies from sticking. Remove pan from heat and let rest, covered, for 5 minutes before transferring to a bowl and setting aside. (I simply transferred the veggies to a bowl which I then covered).

2. Turn the heat back up to med-low and add the sausage. Cook until it's browned and mostly cooked through (12 mins). Then add the mushrooms, remaining salt and pepper, and oregano. (Add a glug of red wine to deglaze the pan.) Cook for a few minutes before adding the garlic, half the green onions, and the tomatoes. Keep cooking until the mushrooms brown and the tomatoes start to wrinkle. If the sausage isn't cooked by this point, keep cooking until it is.

3. Put the potatoes/carrots back in the pan and mix. Add the peas and cook until warm. Sprinkle with green onions and serve. (I recommend serving with crusty bread and some shaved Parmesan.)

Notes: I omitted the peas because I don't like them, and I added extra mushrooms in part because my husband loves them and also to make up for the lost peas. I omitted the green onions simply because I forgot to add them to my grocery list. As for the red wine, I hadn't planned on adding it, but there was some browned goodness after the sausage was mostly cooked, and I couldn't resist deglazing.

bon appetit