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Roasted Vegetables & Sausage

 vegetable sausage roastLooking for a Sunday-style roast but without the fuss?  As much as I adore a Sunday roast, it’s an all day thing or close to it.  Sure, you can leave the roast in the oven and putter around the house or go out for a quick lunch, but realistically, you need to be nearby to make sure all is going well.

  And, perhaps that’s the whole purpose of a Sunday roast – to keep everyone at home.  It lends for more family time; chatting while the dinner is in prep mode.  For me, though, my kids are too far away for them to pop over for the afternoon.  Unless we have our friends over, it’s just the two of us so a chunk of meat has to be given careful consideration to make sure there’s no waste.  Last week I craved a roast dinner but on a week night.  I had some root vegetables and three Italian sausages in the fridge.  Roasted vegetables are a favorite in our home and sausage, well, who doesn’t like a good sausage?  The bonus side of this dish is one cooking vessel = less to clean up.

Sunchokes make a lovely potato substitute for this recipe.  Also known as Jerusalem artichokes, they are the knobby tuberous roots of a native North American plant from the sunflower family.  The root tastes a bit like an artichoke.  Eaten raw, they have a taste and crunch similar to a water chestnut while roasted the taste falls somewhere between that of a potato and a water chestnut. Roasting brings out a sweet, nutty flavor.

sunchokeServes 2
3 to 4 sausages
1 small onion, peeled and quartered
6 cloves of garlic (skin left on)
6 to 8 sunchokes, washed and quartered (amount will vary depending on size)
2 to 3 carrots, peeled and quartered (rainbow colored carrots, if you have)
1/2 bell pepper, sliced
handful cherry tomatoes
6 sprigs of fresh thyme
olive oil
sea salt and freshly ground black pepper

roast veggie & sausage

Preheat oven to 350f.  In a large roasting pan add all ingredients except for sausages, olive oil, and thyme. Add a generous splash of olive oil and season with salt and pepper. Toss to combine. Place sausages on top of the veggies along with fresh time.  Try not to crowd the veggies or they’ll end up steaming rather than roasting.  Place in the oven and roast for 30 minutes or until vegetables are soft or al dente.

The Culinary Chase’s Note: If you do use potatoes, parboil, drain and add to roasting pan.  Don’t be tempted to pierce the skins of the sausage, you’ll end up with dried out sausage meat.  Uniformed vegetable slices means uniformed cooking.  Roasted garlic develops a delicious sweet flavor and the raw garlic character is lost.  Squeeze the garlic out of its skin and distribute between plates.   Roast more garlic cloves and use in salad dressings, dips or spread on rustic bread and top with slices of tomato and fresh basil.  Enjoy!

Roasted Vegetables & Sausage
 
Prep time
10 mins

Cook time
30 mins

Total time
40 mins

 

Looking for a Sunday-style roast but without the fuss? Roasted vegetables are a favorite in our home and sausage, well, who doesn’t like a good sausage? The bonus side of this dish is one cooking vessel = less to clean up.
Author: The Culinary Chase
Recipe type: dinner
Serves: 2

Ingredients
  • 3 to 4 sausages
  • 1 small onion, peeled and quartered
  • 6 cloves of garlic (skin left on)
  • 6 to 8 sunchokes, washed and quartered (amount will vary depending on size)
  • 2 to 3 carrots, peeled and quartered (rainbow colored carrots, if you have)
  • ½ bell pepper, sliced
  • handful cherry tomatoes
  • 6 sprigs of fresh thyme
  • olive oil
  • sea salt and freshly ground black pepper
Instructions
  1. Preheat oven to 350f.
  2. In a large roasting pan add all ingredients except for sausages, olive oil, and thyme. Add a generous splash of olive oil and season with salt and pepper. Toss to combine. Place sausages on top of the veggies along with fresh time. Try not to crowd the veggies or they’ll end up steaming rather than roasting.
  3. Place in the oven and roast for 30 minutes or until vegetables are soft or al dente.
Notes
The Culinary Chase’s Note: If you do use potatoes, parboil, drain and add to roasting pan. Don’t be tempted to pierce the skins of the sausage, you’ll end up with dried out sausage meat. Uniformed vegetable slices means uniformed cooking. Roasted garlic develops a delicious sweet flavor and the raw garlic character is lost. Squeeze the garlic out of its skin and distribute between plates. Roast more garlic cloves and use in salad dressings, dips or spread on rustic bread and top with slices of tomato and fresh basil. Enjoy!

 

The post Roasted Vegetables & Sausage appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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