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RECIPE:  ONE-PAN CHICKEN SAUSAGE & VEG

 

Getting your protein and veggies all in one shot makes this recipe a great week-night go-to dish.

 

The prep is pretty quick and you don’t make a mess of your stove, so the clean up is minimal.  Just an added bonus!

PREP TIME:  5-10 min

COOK TIME:  35-45 min

SERVES:  4

INGREDIENTS
  • ¼ cup (60 ml) olive oil

  • 1 sachet TASTE OF TUSCANY spice blend

  • 1 lb (450 g) cauliflower florets (bloemkool)

  • 1 lb (450 g) Brussels sprouts (spruitjes), cleaned and trimmed

  • 2 red onions, cut into wedges

  • 4-6 Italian sausages (chicken, pork or veggie sausages)

  • OPTIONAL GARNISH:  thick, aged balsamic vinegar

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COOKING INSTRUCTIONS

1)  Preheat oven to 200 C / 400 F

 

2)  Combine olive oil and TASTE OF TUSCANY spice blend in a large bowl and mix well.

 

3)  Add all the vegetables and mix well so they all get a nice coating of the oil and seasoning.

 

4)  Tip the vegetables into a roasting dish, crack over with salt to taste, and then snuggle the sausages down into the veggies.

 

5)  Drizzle a little more olive oil over the tops of the sausages (this will ensure nice browned skin).

 

6)  Cook for 30-40 minutes (until sprouts are tender), then turn the oven’s heat to the top down source (grill/broiler) and cook for another 5 minutes to further brown the tops of the sausages and veggies.

SERVE

 

If you have it, then a drizzle of a very fine, aged, thick balsamic vinegar for a nice kick of flavor.  Transfer to individual plates and serve.  

Recipe & Photo Credit:  Cathy Menees

COOK'S NOTES

PREP TIME

 

The prep time will vary...if you buy pre-cut cauliflower & pre-trimmed and Brussels sprouts, then your prep time is 5 minutes.  If not, well a head of cauliflower is about 3 minutes to chop up and the Brussels sprouts will take you about 5-7 minutes.  So just keep that in mind for your planning.

PLANNING ADVICE

Hands-on time:  5-10 minutes

Total time for prep and cook:  45-55 min

You’ll only be ‘busy’ with this for about 5-10 minutes to prep the veggies and get everything into a roasting dish.  Then just let the oven do the work! 

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