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You should know by now that I desperately try not to eat a lot of processed foods (and often, I fail). But, I do love my veggies. If I can make vegetables the staple of a meal, I’m all about it. A veggie roast is the perfect way to do this – roasted veggies always have a ton of flavor, and they are super easy to make.

We make this recipe a lot, mostly because it’s so easy doesn’t take very long to make (unless you use potatoes – in which case it takes a bit longer to cook). Also, the sweet from the squash goes really well with the salt in the sausage – and as the balsamic vinegar roasts off, it infuses the veggies with a really great, sweet flavor.

Balsamic Veggie Roast

This recipe fits into one 9×13 casserole dish and easily feeds the two of us for two or three days.

Ingredients

1 Lb Bratwurst (or sausage of your choice, in case), chopped into large pieces
1 Large Fennel Bulb, cut into 1/8” slices
10 Small Red Potatoes, halved or quartered (optional)
1 Small Butternut Squash, diced without rind
5 C Brussels Sprouts, halved
Salt/Pepper to taste
1 Tb Olive Oil
1/4 C Balsamic Vinegar
Shredded Parmesan Cheese to taste
2 Shallots, quartered (optional)
2 C Baby Carrots (optional)

Preheat the oven to 400. Throw your sausage into a skillet and cook on medium-high heat until the outsides are just browned – they will finish cooking in the oven.

Add all veggies and your sausage to the casserole dish (or dishes – sometimes we have to use two). Drizzle with olive oil and balsamic vinegar, and then add salt and pepper to taste. Mix well.

photo 1Balsamic Roast

Cook uncovered in the oven for 30 minutes. Remove, toss, and place back in oven for another 20-30 minutes or until the veggies have started to brown at the edges. Keep an eye on this dish while it’s cooking – everyone’s oven is different, and if you don’t use potatoes, it will probably cook more quickly.

Sprinkle with a bit of parmesan cheese before serving if you’d like (I always do). Yum.

Feel free to add or subtract any of the veggies above – and add your own spices if you’d like. The best thing about roasts? You can really do whatever you want with them, and they’ll still taste great!

Cheers!

Jen

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