Roasted sausage dinner

Prep 15 min
Plus Roasting Time: 35 minutes
Makes 3 servings and 10 EXTRA ROASTED SAUSAGES

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Ingredients

16
Italian sausages
1
thin eggplant
1
1
yellow bell pepper
1 tbsp
1 tsp
dried rosemary
1 tsp
dried thyme
generous pinches
of salt

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.

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.

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.

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Nutrition

Calories 466
Protein 31 g
Carbohydrates 13 g
Fat 33 g
Fibre 3 g
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Photo credit: Yvonne Duivenvoorden

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