Oven Roasted German Sausage & Veggies

Let’s take a minute and talk about one of my favorite ways to get dinner on the table when time is short and dinner is quickly approaching :: “Sausage & Veggies” every time.

What puts this dinner idea at the top of my list?? Well, first – it tastes AH-mazing. Hearty & healthy, full-flavored and a little something for everybody can easily be tucked into the recipe.

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Another favorite about this recipe: the sausage and veggies can hangout in the fridge for several weeks, just waiting for the moment you need them most.

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Yes, I always keep a few packages of our favorite smoked sausage at the back of the fridge, reserved for the moment I look at the clock and panic, while the words “what’s for DINNER?!” fly through my brain.

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The relief that washes over me when I remember my fridge is stocked for such a time as this is a welcome feeling.

I have shared a very similar recipe HERE ((check it out!)) :: 

Rustic Oven-Roasted Herbed Root Veggies & Sweet Smoked Sausage

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One of the biggest differences in today’s recipe is that I use a random mix of all the veggies I have on hand, chop them in a “matchstick” style for quicker cooking & add the pre-cooked sausage to the veggies during the last 20 minutes of cooking. My current favorite veggie to oven-roast is fresh green beans. They do something magical when tossed with a little oil and salt & pepper. A little crispy, a little sweet – really delicious.

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After the veggies roast at 400° for about 20 minutes, top with the pre-cooked sausages and place back into the oven until the sausages are heated through.

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This only takes about 20 more minutes during which, the sausages are releasing their juices and flavor, making the veggies taste even more delicious.

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Talk about a one-pot meal! Hardly any clean-up and so very tasty!

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And see what I mean about those green beans?? So yummy!

Oven Roasted German Sausage & Veggies
Serves 6
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Prep Time
10 min
Cook Time
40 min
Prep Time
10 min
Cook Time
40 min
Ingredients
  1. 2 lbs smoked, or German sausage ((pre-cooked))
  2. 2-3 lbs of your favorite raw veggies*
  3. 4 T canola oil
  4. 1 t kosher salt
  5. 1 t finely ground black pepper
Instructions
  1. Preheat oven to 400°. Clean and chop veggies into 4" long sticks, or quarter depending on the size. In a large mixing bowl, toss the veggies in oil & salt and pepper. Divide the veggies in half, placing equal amounts into 2 9" x 13" bakers. Bake veggies at 400° for 20 minutes.
  2. After 20 minutes, remove the veggies from the oven, toss & place sausages atop the veggies. I placed 6 sausage links in each baker. Place the baker back into the oven for 20 minutes, reducing the cooking temperature to 350°.
  3. Once the sausages are hot ((through to the middle)), remove from the oven & allow to cool for 5 minutes before serving.
  4. Serves 6
Notes
  1. *I used a combination of new potatoes (10-12), ½ lb fresh been beans, 3 medium carrots, ½ of a large white onion, 4-5 cauliflower florets (about golf ball size), 1 medium yellow squash, 1 medium zucchini & ½ red bell pepper.
Food for a Year: https://foodforayear.com/

In true show & tell form: "I am open for questions & comments"

 
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