Today, I’d like to share a favorite around our house. When I am fortunate enough to have Aidell’s Chicken Apple Sausage on hand, this is my go-to recipe.
Please keep in mind that you can use any type of meat for this dish, or keep it all veggies if that’s the way you like it. It is also a great way to use up leftovers.
Roasted Potato & Veggies w/ Sausage
Potatoes (I use 1-2 reds per person, depending on the size – sweet potatoes are also delicious, but use what you have)
2 1/2 links of Aidell’s Chicken & Apple Sausage (you can use any meat in this recipe) – Costco has the best price on this sausage in my area
2 Tablespoons oil (I use olive or flavorless coconut)
1/4 – 1/2 chopped onion
2 – 4 sliced carrots
Bell peppers, zucchini, broccoli, cauliflower, or any other vegetable you prefer
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Wash and dice your potatoes keeping in mind that the smaller they are, the faster they will cook. I don’t bother peeling them because
I’m lazy the skin has nutrients, but feel free to peel them if that’s the way you roll.
I use about 2 Tablespoons of oil on my baking sheet. I like the crispiness that the oil gives. I also add a little water (about 2-4 Tablespoons) to the potatoes to encourage them to soften quicker. I like to eat. I don’t like to wait.
Roast the potatoes at 400.
While your potatoes are roasting, wash and chop the rest of your veggies.
I prepare my carrots first and add them to the potatoes right away as they take almost as long to cook. At this point, I add a few spices. I usually start with 1/4 – 1/2 teaspoon each of salt, pepper, and thyme. Here is where you can get creative. I add a pinch of red pepper for a kick and smoked paprika for a smoky flavor.
After about 20 minutes, I gently toss the potatoes and carrots as well as check for doneness. At this point, I will usually add another Tablespoon or 2 of water as they are usually starting to stick a little. I often give them an additional 10 minutes to cook before I add the remaining veggies.
This is where you need to think about the other veggies you will use. Onion, peppers, zucchini, broccoli, and cauliflower will take less time to cook. We want soft, tender veggies, not mushy. I wait until my potatoes and carrots are just starting to soften before I add the additional veggies. This is also where I add my sausage. If you are starting with raw meat, be sure to take that into consideration, especially if you are using chicken. Also, the smaller you cut the meat, the faster it will cook.
If your baking sheet is getting crowded, you can always use a second one for the veggies and meat. As I use a countertop convection oven and cook for 4, I use 2 separate trays.
If your veggies start to stick, you can add more oil or water. I tend to add water as it is obviously the more frugal option.
I find that it usually takes about 15-20 additional minutes of cooking time. Be sure to check every 10 minutes or so to toss the veggies and to add water or oil, if needed.
These veggies are also delicious when served as a meatless side dish.Print This Post
What do you think? How do you prefer your veggies?