Lake Holden News 2018 Jul-Aug-Sept

One Pan Sausage & Vegetable Bake… by Rhea Cammenga

This Sheet Pan Sausage & Vegetable meal is a delicious easy dinner cooked all on one pan in the oven. 

Ingredients:

2 tbsp olive oil, divided

1 package turkey or chicken sausages

1 small cauliflower head, chopped into florets

1/2 sweet potato, chopped

1 cup brussel sprouts, chopped

2 medium-sized golden and/or purple beets, chopped

1 red pepper, chopped

1/2 tsp garlic salt

1/2 tsp course ground multi peppercorns

½ tsp Sriracha Powder (or more, if you like it spicy) 

½ tsp rosemary or lavender 

Freshly grated parmesan cheese to taste

Preparation:

1. Preheat oven to 425°.

2. Line a baking sheet with parchment paper. Dice the sausages and veggies into 1” pieces, combine them together on the baking sheet. Drizzle everything with olive oil and sprinkle liberally with the spices. Make sure that everything gets lightly but evenly coated, it will prevent some of the more delicate veggies from drying out. Don’t worry about some minor browning on the veggies, it brings out more of the sweetness in some of them and some nuttiness in others, lending a more complex flavor to the dish.

3. Roast in preheated oven for about 40 minutes, until the sausage is cooked and the vegetables are tender. Stir once while it cooks if you must, but feel free to forget about it until the timer goes off.

4. Remove from oven and add fresh grated parmesan cheese once plated. 

This is one of my favorite easy, versatile meals; you can switch out the vegetables with anything you’d like. I’ve used okra, squash, carrots and all of the above. You can even substitute some (or all) of the poultry sausage for chorizo for some extra spiciness and flavor. 

 

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