Roasted Seasonal Vegetables with Sausage
Printed from healthyfamilycookin.blogspot.com
*You can leave out the sausage and this becomes a wonderful side dish or a vegetarian meal. We've made 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
DIRECTIONS:
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:
SUMMER VEGETABLES:
Recipe Source: healthyfamilycookin.blogspot.com