Sunday, February 12, 2012

Roasted sausage and veggies

An important thing to know about me - I am a sucker for veggies that have been cooked in the oven for any length of time, especially when they come out perfectly tender and flavorful. My favorite thing about this dish is that it is completely customizable! Use whatever vegetables you have and whatever kind of meat you like. Sure it takes a while to chop up the veggies, but the end result is worth it - trust me! (Also, I know the ingredient list looks torturous, but seriously ... use the veggies you like and have! This is what I had on hand.)

Roasted Sausage and Veggies

1 parsnip, sliced
1 purple carrot, sliced
2 yellow sun carrots, sliced
2 carrots, sliced
3 purple potatoes, sliced
1 red bell pepper, sliced
10 cloves garlic
1 medium onion, cut into wedges
8oz mushrooms, stems taken out

Sausage (any kind of your liking. We went with chicken)
1 pint chicken stock
1/4 cup cilantro, chopped
2 tbsp Italian seasonings
2 tbsp extra virgin olive oil
3 tsp balsamic vinegar
2 tsp apple cider vinegar

Preheat oven to 450 degrees. Cut up all the vegetables and put them in a roasting tray.

Combine chicken stock, cilantro, Italian seasonings, and oil. Pour over vegetables and toss to evenly coat. Cover pan with foil and put in the oven for 40-45 minutes, until veggies are tender.

In the meantime, brown the sausage. Remove from pan, cut in half, and set aside. When vegetables are done, place sausages in the pan. Drizzle apple cider vinegar and balsamic vinegar over everything. Put uncovered pan back in the oven for another 10-15 minutes, or until sausages are cooked through.

Serve and enjoy.

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