Roasted sausage dinner

0

( 7 ratings )

Preparation time:
15 minutes
Roasting Time:
35 minutes
Makes:
3 servings and 10 EXTRA ROASTED SAUSAGES
Yvonne Duivenvoorden


 
Yvonne Duivenvoorden

Ingredients

  • 16  Italian sausages
  • 2  small zucchini
  • 1  thin eggplant, preferably Japanese
  • 1  each red and yellow pepper
  • 1 tbsp (15 mL) olive oil
  • 1 tsp (5 mL) each dried rosemary and thyme leaves
  •  Generous pinches of salt

One baking pan of sausages gives a head start to three delicious meals (see below). Up first: a hearty roast dinner with loads of good-for-you veggies.

Instructions

  • Position oven racks in top and bottom third of oven. Preheat to 400F (200C). Prick each sausage in two to three places, then place on a large, oiled rimmed baking sheet or pan. Slice zucchini into bite-sized rounds. Cut unpeeled eggplant and peppers into large chunks. Place all on another baking sheet, then drizzle with oil and sprinkle with seasonings. Stir to coat.
  • Place vegetable pan on top oven rack and sausage pan on bottom rack. Roast, switching sheets halfway through, until vegetables are tender and sausages cooked, 35 to 45 min. Serve 6 of the sausages for dinner, along with vegetables. Refrigerate remaining sausages up to 2 days or freeze up to a month.

MEALS 2 AND 3

This is a big batch recipe, please refer to the recipe for Speedy sausage-and-bean ragout for two additional meals.

Nutrition (per Serving)

protein
31 g
fat
33 g
carbohydrates
13 g
fibre
g
iron
mg
calcium
68 mg
calories
466 

For all your Holiday must-haves click here for our Shopping List.

Leave a comment

Your email address will not be published. Required fields are marked *