31 Aug

 

This meal has been in heavy rotation at my house for a loooong time because it’s super simple to make, it’s crazy versatile, and everyone loves it.

Meat, fresh vegetables, and yes, sometimes even fruit are seasoned and roasted to perfection on one sheet pan. Dinner doesn’t get much easier than that.

The veggies are swapped out based on the season. In the Summer I use fresh green beans or zucchini. In the Spring I love to use fresh asparagus or broccolini. In the cooler months I switch it up by using sweet potatoes or butternut squash with dried cranberries and apples. I also love to add red onion, sweet bell peppers, and grapes pretty much year round.

Basically any fruit or vegetable that will roast will work in this dish. You’re not limited to sausage either. Chicken breasts, thighs, or drumsticks work just as easily as pork chops or fish, but I included sweet apple chicken sausage here because my kiddos love it.

This meal couldn’t be easier to put together. Everything roasts on the same sheet pan. Just allow your potatoes a head start or cut them into smaller pieces so that everything will be done at the same time.

I added measurements in the “recipe” below but don’t worry too much about measuring your veggies. Just add enough to fill the pan.

I always top this with chipotle sour cream. It’s just a dollop of sour cream with minced chipotle pepper swirled in. It’s spicy and yummy and I highly recommend it!

 

roasted sausage and veggies

 

Roasted Sausage and Vegetables

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

2 lbs red potatoes

4-5 sausage links (we like all natural chicken apple sausage)

2 sweet bell peppers (red, orange, or yellow)

1 lb green beans

salt

pepper

herbs and seasonings of your choice

 

Directions

Preheat oven to 400° and spray a large baking sheet with non-stick spray.

Cut all of the veggies into bite-sized pieces and combine them in a bowl with a good drizzle of extra virgin olive oil, salt, pepper, and a good sprinkling of herbs and other seasonings of your choice.

Toss everything well so that nothing sticks.

Spread the mixture evenly onto your baking sheet and bake for about 20 minutes.

Slice the sausage and add to the baking sheet. Bake for about 15 more minutes or until the potatoes are tender, tossing everything gently halfway through.

Depending on how many people you’re feeding, this meal will most likely leave you with leftovers.

You can always just have those leftovers for lunch the next day or you can do what I usually do and turn them into a yummy frittata and serve it with a big stack of buttermilk pancakes for dinner the next night.

If you’ve never made a frittata, don’t be intimidated. It’s basically an unfolded omelet with veggies and other tasty things tossed in. There’s no flipping, folding, or any other tricky maneuvers and it can be made in a small casserole dish, a cast iron pan, ramekins, or muffin tins.

I actually make my frittata completely in the oven because it’s easier than starting on the stove top and then moving the pan to the oven. It also keeps my kitchen cooler in this dreadful Summer heat.

 

Roasted Sausage and Veggies Frittata

 

Roasted Sausage and Vegetable Frittata

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

Leftover sausage and veggies

5 eggs

3 tbsp milk, half and half, or heavy cream

handful of shredded cheese

salt

pepper

dollop of sour cream (optional)

chipotle pepper, chopped (optional)

 

Directions

Add leftover sausage, veggies, and chipotle pepper to a small casserole dish. I almost always have one lonely green onion in my crisper so I usually throw that in as well.

Whisk eggs with milk and sour cream.

Pour the beaten egg mixture over the veggies and add shredded cheese.

Stir gently to combine.

Bake at 350º for about half an hour or until done. Decrease cooking time for ramekins and muffin tins.

You can bake your frittata at a higher temp and the eggs will be done faster but I find that this browns the eggs on top and basically they’re dead to me at that point.

Slice and serve with more sour cream and hot sauce, or do like my husband and chop it, top it with salsa, and roll it up into a tortilla.

Frittatos (frittata burritos) for life!

 

 

 

 

 

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2 Responses to “”

  1. Sara August 31, 2015 at 3:55 pm #

    Definitely going to try these!! Looks yummy! It’s finally cooling off here so I want to cook again!! Too many salads and sandwiches!

    P.S. I miss that towel! I miss you!

    Like

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