Though it requires a little extra cooking time, this dish is great for an easy week night dinner. The roasted veggies and sausage caramelize to create a one pot dish of awesomeness with no separate sides required. And if caramelized vegetables and crispy sausages didn’t convince you to make this recipe, the fact that its ridiculously easy to cook will. You simply dump a bunch of stuff in a dish, pop it in the oven, and wait until it finishes cooking. Then you eat it. Ta-da!
- 4 sausages of your choice (I used D’artganan’s wild boar sausages, but your fave would do just fine)
- 4 sprigs of fresh time with the leaves stripped off (scrap the stems)
- 1/4 teaspoon red pepper flakes
- 1 large pinch salt (1/2 to 1 teaspoon kosher salt depending on your preference)
- fresh pepper to taste
- 3 tablespoons extra virgin olive oil
- 2 zucchini sliced into 2” thick slices
- 1 onion chopped into wedges
- 1 red bell pepper roughly chopped into 2” pieces
- 3 whole garlic cloves, peeled
- 3/4 pounds’ mini potatoes (or Yukon gold potatoes chopped into 1 inch cubes)
- 1/4 of chicken bouillon cube crumbled or finely chopped (I used Knorr bouillon cubes which are quite soft and easy to crumble. If you are using a harder bouillon cube just finely chop it).
- A large casserole dish
- Aluminum foil
1) Preheat the oven for 425 degrees F
2) In your casserole dish, Mix together all the ingredients with the exception of the sausage.
3) Place the veggies in the oven and cook for about 35 to 40 minutes until the potatoes are tender. Stir your veggies about half way through cooking to ensure even cooking.
4) When the potatoes are tender (but slightly al dente), place your sausages on top of the veggies. Cook your sausages until they are cooked through and slightly browned (my sausages took about 10-15 minutes to cook).
5) When the meat is cooked through, take the casserole dish out of the oven, place aluminum foil loosely over the top of the dish, and let the sausages rest for about 5 minutes.
6) Bring your dish to the table and serve. You’re welcome.
Cookies and Salt Disclaimer: This is an unsponsored post. I received no money or free food for writing this, which is sad.