Chop and Drop Roasted Veggies and Sausage

This is a regular dinner staple in our house, we have it once a week for sure.  I’d have it everyday if I could, it’s just that delicious.

It’s pretty much a “chop and drop” meal that takes minimal preparation, but leaves you with a hearty meal.  The bonus is this meal is grain free and is great if you are following a paleo way of eating.

I start by cutting up sausage links into 4 or 5 pieces (I used a package or about a pound of sausages) and frying the pieces in a frying pan.  You can use whatever brand of sausage you like.  I prefer to use the homemade sausages that my dad makes, but when we run out, I like to use the Sobey’s brand sausages in spicy Italian.

Frying up the sausage

Frying up the sausage

While the sausages are frying, I start chopping up my vegetables.  I like to use a red pepper, sometimes yellow or orange as well for colour (depending on what is in my fridge), a sweet onion, carrots, sweet potato, and some type of tart apple.

Yellow pepper...

Yellow pepper…

...red pepper...

…red pepper…

...onions, carrots, sweet potatoes...

…onions, carrots, sweet potatoes…

...tart apple...

…tart apple…

You could add any number of other vegetables, brussel sprouts, beets, parsnips, etc.  Pretty much anything that tastes good roasted.

Once the veggies are chopped, I toss them with a very liberal amount of extra virgin olive oil, a pinch of sea salt, pepper, and a liberal sprinkling of cinnamon.  You could leave out the cinnamon, and use rosemary, or other savoury spices.  I just really like the combination of the apples, sweet potatoes and cinnamon.

Toss in EVOO, salt, pepper, and seasoning

Toss in EVOO, salt, pepper, and seasoning

Spread the vegetables out into a 9×14 glass or ceramic baking dish.  You want to have a single-ish layer in the baking dish, otherwise the veggies won’t soften up and roast well.

Once the sausages are browned (if they’re not fully cooked, don’t worry too much as they will continue cooking in the oven), spread them out on top of the veggies in the baking dish.

Ready for the oven

Ready for the oven

Pop the whole dish into the oven at 375 degrees for about 45-60 minutes, until the vegetable are soft and starting to brown.  Make sure you turn the veggies and sausage twice during cooking.  Pull it out of the oven and enjoy the smell!

Yummy!

Yummy!

Serve.  The beauty of this dish is you don’t really need any sides if you don’t want to have any.  Be ready for the compliments.  They’ll just keep coming.

I always make enough so that I have a fair amount of leftovers.  I really like how this tastes the next day as the flavours have even more time to meld together.  My favourite breakfast these days consists of this dish reheated with some soft cooked fried eggs on top.  AMAZING.

Breakfast for the next day!

Breakfast for the next day!

Ingredients

    • 1 package (or about 1 lb) of your favourite sausage links – cut into 1-inch long sections
    • 2 sweet potatoes cut into 2-inch chunks
    • 2 medium-size carrots, chopped into small rounds
    • 1 red pepper (or yellow, or orange), cut into large slices
    • 1 sweet onion, peeled and cut into large slices
    • extra virgin olive oil
    • sea salt & pepper to taste
    • cinnamon
    • any other herbs/spices you desire to taste
Serves 4-6

Method:

  1. Preheat oven to 375-degrees farenheit
  2. In a large mixing bowl, add all sliced veggies
  3. Next add olive oil and toss everything to coat
  4. Sprinkle in all seasonings and mix again to distribute
  5. Spread out the veggies and sausage into a 9×13 baking dish
  6. Put sausages on top
  7. Place uncovered in oven
  8. Bake a total of 45 to 60 minutes, turning veggies and sausage twice during cooking.
  9. Test doneness by checking the sweet potatoes – if they’re soft, it’s done
  10. Serve hot and enjoy!
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