Recipe for the Month of February 2007
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Chicken Sausages with Roasted Vegetables
This is a terrific meal when you absolutely have no idea what to make for dinner. Its a little bit different, does not have much prep work and everything cooks in the same pan so cleanup is minimal. Quite a few different varieties of sausage are readily available in most supermarkets so you can experiment with this recipe by using different flavors and complimentary seasonings.
Ingredients: Preparation:
Preheat oven to 450 degrees
Courtesy of Gourmet Magic
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1 1 ½ lbs. small red-skinned potatoes, cut into quarters
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5 tablespoons olive oil
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1 lb. fresh Brussels sprouts if large, cut in half
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1 small bag of pearl onions about 20
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2 large bell peppers (1 red, 1 green) cored & cut lengthwise into 8 strips
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2 teaspoons fresh thyme, chopped
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2 teaspoons grated lemon peel
Arrange sausages in a single layer at one end of a large roasting pan. Arrange potatoes at the other end of pan.
Drizzle 3 tablespoons olive oil over the sausages and potatoes; turn to coat.
Sprinkle potatoes with salt and pepper. Roast until sausages are brown and potatoes are beginning to soften, stirring occasionally, about 20 minutes. Transfer sausages to a plate and reserve.
Add Brussels sprouts, bell peppers, pearl onions* and remaining 2 tablespoons olive oil to pan; toss to mix. Roast until vegetables are tender and brown around edges, about 30 minutes.
Return sausages to pan; roast until heated through, about 15 minutes.
Transfer sausages and vegetables to a platter. Sprinkle with thyme, lemon peel; season with salt and pepper and serve.
SERVES 4
* Tip to peeling Pearl Onions: Boil some water then add the onions just for a few minutes. Drain the onions and cut one end off of each. Squeeze the un-cut end and the onion will just pop right out of the skin.