Sunday, July 26, 2015

Roasted Veggies with Sausage

I made this dish a few weeks ago using yellow Yukon potatoes. The leftover potatoes still tasted fresh days later. You can use any kind of sausage and choose the vegetable combination your family likes. My son likes this vegetable combination. My daughter likes yellow squash, zucchini, mushrooms, red pepper. When they're both home I throw these combinations together!

You should try roasting your vegetables instead of boiling or microwaving, without the sausage and potatoes. This gives it a whole new flavor! I've tried roasting cabbage with the other veggies. The only thing we wouldn't add is celery. Reduce baking time to 20-30 minutes. Bake until fork-tender.

1 - 1 1/2 lb. sausage (country, italian, or kielbasi)
1 onion, cut in wedges
1/2 lb carrots (I used short-cuts)
2 cups broccoli flower-etts
2 cups cauliflower
4 - 5 yellow potatoes, washed & quartered
2 TBSP olive oil
1 1/2 tsp italian seasoning
1/2 tsp dill or fresh dill
2 garlic cloves
salt, pepper

Prepare vegetables and potatoes. Place in a large bowl. Add oil and seasoning. Mix until everything is coated well. Pour onto baking sheet. Cut sausage into 1 inch chunks and place among veggies. Bake at 400 for 30 - 40 minutes. Turn vegetables and continue baking for another 15 - 20 minutes until fork-tender.