Tuesday, January 29, 2013

Roasted Seasonal Vegetables with Sausage

You might have seen a sneak picture of this recipe on another post....This really is a versatile recipe and it's taken me a while to figure out how to post it because we've made so many variations of this since we first started making it. So here's kind of a formula type recipe for you so you can make it however you would like.



Roasted Seasonal Vegetables with Sausage
Printable Recipe

*You can leave out the sausage and this becomes a wonderful side dish or a vegetarian meal. We make it that way too and it is also delicious.

INGREDIENTS:
1 lb. uncooked sausage links (I like mild Italian - Johnsonville's brand), optional
10 Cups of chopped vegetables (approximately) - use veggies that you like. Make sure you chop the vegetables to about the same size - that way they will cook evenly. *Note: Below I'll list a couple of examples that we've done
3 Tbsp. olive oil (add an additional Tablespoon of olive oil if you are omitting the sausage)
2 cloves garlic, chopped, optional
1/4 Cup Parmesan cheese
1/4 tsp. rosemary, optional
1 tsp. Italian seasoning, optional
salt & pepper, to taste

Preheat oven to 450 F. Chop uncooked sausage links into bite sized pieces. In a large bowl combine your choice of chopped vegetables and chopped sausage links. Then add olive oil, chopped garlic, Parmesan cheese and seasonings (see *Note below). Mix well then place mixture on a cookie sheet with sides or I like to use a large flat stone roasting pan that I have. Something large and flat - you don't want to use a casserole dish here. Spread out the mixture evenly on the pan. Bake 450 F for about 30-40 minutes, turning every 15 minutes or so to roast the veggies evenly. This dish is done when the sausage is fully cooked and the veggies are tender (and even a little brown if you like them the way I do...).

*Note: The seasonings I list in this recipe are only one version that we've made (albeit a favorite). You can season however you would like. In the summer we like to use fresh herbs (rosemary, basil, oregano, parsley, and thyme) from the garden to season this recipe - it is amazing.

Here are some examples of vegetable combinations that we've used and enjoyed:

WINTER VEGETABLES:
  • 3-1/2 Cups chopped butternut squash
  • 4-1/2 Cups chopped potatoes (red, yukon gold, or plain russets)
  • 1/2 Cup chopped sweet yellow peppers
  • 1/2 Cup chopped carrots
  • 1 C. chopped onion
SUMMER VEGETABLES:
  • 4-1/2 Cups chopped potatoes (red, yukon gold, or plain russets)
  • 1-1/2 Cups chopped yellow squash
  • 1-1/2 Cups chopped zucchini squash
  • 1 Cup chopped green bell peppers
  • 1 Cup chopped carrots
  • 1/2 Cup chopped onion
Recipe Source: healthyfamilycookin.blogspot.com

3 comments:

Robin Lewis said...

Roasting has got to be my most favorite way of eating vegetables in winter. Your dish looks delicious!

Heather {Healthy Family Cookin} said...

Mine too Robin, I love roasted veggies.

Megan Colwell said...

I am beyond excited to have found your blog. I am 5 weeks in on a non-processed food diet. And I've been struggling with recipes. Thank goodness for your blog!

Glad I'm a new follower!
nauticalowl.blogspot.com

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