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

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