Garlic Herb Chicken Sausage & Roasted Vegetables
I hope you're hungry
Wow! That’s a mouthful. I could’ve called this sausage and veggies but that would’ve been way too easy. I guess, when you’re creating a recipe, even if it’s something simple, you need to call it something with more than three syllables. People need to see it and say, I want to cook that. And no one wants to cook sausage and veggies.
Sometimes when you find something you really like to eat, you try to figure out how you can create a meal around it and that’s how this recipe evolved. The garlic herb chicken sausage at Trader Joe’s is great. Now, there are a lot of roads you can travel down with sausage. The obvious ones would be pasta or sandwiches. This is a bit different. When you look at the ingredients, you might think this is going to turn out dry and overcooked. Surprisingly, this dish is full of flavor and not dry at all. The olive oil really saves it. Another key is cooking the potatoes, the cauliflower and broccoli and the sausage all separate. By doing this, everything is cooked perfectly and not overdone.
This recipe feeds about 4 people.
Ingredients:
1 package Garlic Herb Chicken Sausage
1 head cauliflower
1 large head broccoli
3 large russet potatoes
Freshly grated Parmigiano-Reggiano cheese
Olive oil
Onion salt and pepper to taste
Herbs de Provence (rosemary, marjoram, thyme and sage)
Directions:
Preheat oven to 400 degrees. Rinse vegetables and pat dry. Halve the potatoes, with the skins on, then slice them about a ¼ inch thick. Coat a glass roasting dish with olive oil and add the potatoes and toss until well coated in the oil. Season with onion salt and pepper and place in the oven for approximately 25 minutes, taking them out to turn them about halfway through.
In a separate glass roasting dish do the same thing with the cauliflower and broccoli florets. Oil the dish generously and then toss the vegetables and season them with onion salt and pepper before placing them in the oven for about 16-18 minutes.
While the vegetables are roasting in the oven, slice your sausage and cook in a large skillet coated with olive oil on medium heat until the vegetables are done. Once the vegetables are done, remove them from the oven and combine them with the sliced sausage in one of the roasting dishes. Toss together and if you have Herbs de Provence or rosemary, marjoram, thyme and sage, you can sprinkle that in at this point.
Serve with freshly grated parmesan on top and enjoy.
Thank you and I hope you love this recipe. If you have any questions, email or DM me, or leave them in the comments of this post. Have a great week and I'll see you next Saturday with another amazing recipe.