Keep the dirty dishes to a minimum with this quick, easy, and delicious one-pan meal
Ingredients:
3-4 sausages, raw
2-4 cups cut vegetables, use whatever is in season
1-2 tbl Olive Oil
pinch Chili Flake
1/8 cup Parsley and Green Onion, chopped
Salt & Pepper, to taste
Notes:
- This recipe used a bunch of white turnips, radishes, fennel, radicchio, and yellow potatoes
- You can try any mix of vegetables but you want to cook hard root vegetables like potatoes for longer and leafy items like radicchio or cabbage for less. Add leafy vegetables at the end of the bake
- You can try whatever is in season like sweet peppers, onions, green onions, green garlic. leeks. cauliflower, broccoli, spring onions, tomatoes, squash, eggplant, carrots - really anything, just take into account the various cooking times
Instructions:
1. Preheat the oven to 425 F
2. Line a sheet pan with parchment paper
3. Toss the heartier vegetables in 1-2 tbl olive oil, depending on the quantity of vegetables, season with salt and pepper, and roast at 425 for 20 minutes. For this recipe we did the potatoes, turnips, radishes in this round
4. Remove from the oven, flip the vegetables and add the softer vegetables and the sausages. Here we added the fennel wedges and radicchio and seasoned with a bit more salt and pepper.
5. Make sure the pan is not over-crowded, there needs to be room for the air to circulate so that everything can brown
6. Roast at 425 for another 15-20 minutes, until sausages are cooked through. Flip half way.
7. If the sausages are done but the vegetables need some extra crisping, remove them from the pan and roast vegetables about 10-15 minutes
8. Finish with a sprinkling of chopped parsley and green onion, a sprinkle of chili flake, and black pepper
