You know those nights where you want to make a hearty and healthy dinner for your family, but with minimal effort and fuss? This is the dish for those nights. You will want to put it in your weekly rotation. It’s so versatile because every time you make it, it comes out a little different. You can experiment with unique spices, veggies, sausages. You can even make it completely vegan with some sausage made from vital wheat gluten (I find mine at Whole Foods).
My friend Linda first told me how she would make this super easy and delicious meal for her two sons and husband on a regular basis. That same night I went home and make it for my family, and sure enough it was a big hit. Not only that, but it’s economical as you can use less sausage than if it were the main event. Save money by using in-season and local veggies (which are always cheaper than meat anyway).
This is what you do. Go to the store and purchase any pre-cooked sausage that looks good. I usually buy an organic version of chicken apple sausage since that’s what my 10 year old daughter loves. But any kind of sausage will do. Cut it into rounds and place in a rimmed baking sheet. Forage in your refrigerator and pantry for whatever vegetables you have on hand for roasting (or pick some up when you grab the sausages). Tonight I used mushrooms, potatoes, asparagus, onions, carrots and cauliflower. Chop and place the veggies in the same baking sheet, and mix everything up.
Liberally drizzle olive oil over the whole thing. Season with whatever feels good at the time. For me it’s always salt, pepper, garlic powder. Then I’ll add whatever else I feel like, which tonight meant rosemary and chives.
Stick in the oven at 450 (or lower if you have more than about 45 minutes) to roast. Use a fork in the most dense vegetable from time to time to check doneness. Serve with warm bread and fruit for a complete meal.
When it’s done, let cool and watch it disappear. For larger families you may need two or even three baking sheets. One works for my family of three with my husband and daughter always going back for seconds, and we end up with extras to spare for leftovers.