Roasted Sausage & Veggies
Something I hear quite often is how people want to eat healthy, but don’t want to spend a lot of time in the kitchen. Having gone through the last 2 to 3 years of making diet changes, I have learned a lot about what meals take less time than others. I figured I would share this super simple meal that can be as versatile as you want it to be.
About a week ago, we were grocery shopping at Target. I was looking through the meat section where they keep the (what I call) specialty meats. Basically, it’s meat that is already made into something awesome, like bacon and cheese stuffed pork chops. I had been wanting sausage and just so happen to find a package of Johnsonville Red Wine and Cheese Italian sausage links.
Now I don’t know about you, but I always feel like sausage takes a long time to cook in a pan. Heck, I have even burned sausage before. Not only that, but when you’re busy parenting (keeping the young ones from choking on legos) you don’t always have the attention span to stare at food cooking to ensure it doesn’t burn. I have found the best options are crockpot meals, easy meals made with the microwave, and baking in the oven.
Normally I would pair sausage links with spaghetti. However, on the reboot reduce phase of the Profile by Sanford plan, you cannot have grains. Sure I could make zoodles [zucchini noodles] as I have done before, but sometimes I want a little more pizzazz, or wow in my meal.
One thing that is allowed, for the most part in unlimited quantities are vegetables [starchier ones are limited]. I for one, love vegetables. I love trying new vegetables. I love so many different kinds of vegetables, too. You really can use any vegetable that you want in this meal. I like to bulk up the meal with as many as I can fit on my pan so that I know I will stay full for awhile.
This particular picture I used red, yellow, and orange bell peppers. I also used fresh broccoli. I had intended on using mushrooms that I had left over, but I spaced it when it came time to cook.
This meal was so easy and delicious! It left us wanting more. I actually am making it again tomorrow for my brother to join us.
1 package Sausage links (I used the Johnsonville Red Wine and Cheese Italian sausage links)
Fresh veggies (peppers, mushrooms, Brussels sprouts, zucchini, squash, onion, and asparagus to name a few)
Shredded cheese (parmesan or mozzarella)
1. Preheat oven to 400 degrees Fahrenheit
2. Cut up all vegetables and put them in a bowl
3. Cut the sausage links into about 1 inch pieces (don’t add to bowl)
4. In the bowl of vegetables, add olive oil. You can either mix it with your hands or put a lid on the bowl and shake it up until all the vegetables are coated.
5. Spray a baking pan (or cookie sheet/pizza pan) with nonstick cooking spray
6. Spread vegetables out on the pan then add the sausage on the top
7. Season (I just eye-balled the amount to make sure there was enough flavor – you can season with whatever you like)
8. Place on a rack in the middle of the oven and set the timer for 15 minutes. After the 15 minutes take out the pan and mix everything up. Put back in the oven for 15 minutes.
9. Take out of the oven, sprinkle with shredded cheese (I used mozzarella)
10. Serve and enjoy. 1 package of links made about 2-3 servings.