Sunday, March 4, 2012

Roasted Vegetables with Sausage

Who doesn't love a one pan meal? Especially when you can cook it from start to finish in less than an hour. No fussing, stirring or basting. I've made this dish twice now using vegetables I had on hand. It feels like a French country dish to me, but I'm not sure they eat anything like this, so if you're French and you do, please let me know. It definitely falls in the provencal category and it's enormously satisfying like most provencal foods  are.

Roasted Vegetables with Sausage (serves 3-4)
3-4 carrots, peeled and cut into 2 inch pieces
3 stalks celery, peeled and cut into 2 inch pieces
6 slices of cabbage (halved, then cut into 1/2 inch slices)
1/2 sweet white onion (cut into crescents)
4 pork or chicken sausages (use organic, if possible)
Olive oil
Rice and balsamic vinegar
Salt and pepper to taste

Add the vegetables to the skillet, coat with olive oil and sprinkle with salt and pepper.

Roast in a 375 degree oven for 25 minutes. Sprinkle the vegetables with a little rice vinegar and/or balsamic vinegar. Add the sausage and cook for another 25 minutes. Remove from the oven and garnish with fresh chopped parsley or dill. Serve it family-style by placing the skillet right on the table. Use a good baguette to sop up the pan juices. 

I've also used butternut squash, green beans, turnip and sweet potatoes.  Take a look in your vegetable bin and see what you've got.  It's a good way to bring a few slightly tired veggies back to life.

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