My husband has been awaiting this post. What’s so remarkable is, not the ingredients, but the technique of cooking. It’s the technique that provides the awesome flavor. Usually I think a recipe is all about the spices or ingredients, but in this case, it’s the roasting that provides such an easy, flavorful meal. The key is a high blast of heat to provide this mouth-watering and rather healthy meal. Roasting caramelizes the edges and gives it a slightly sweet flavor. My only seasoning is salt, pepper and parmesan cheese. It’s so, so quick. You basically cook everything in the oven. I almost feel guilty posting this recipe, because it’s so easy. Nah, I don’t feel that guilty, because we all appreciate simplicity at times. I buy a lot of chicken sausages they are really versatile and can be used in so many recipes. In a pinch, like this, they can even be the main course. This is one of my fastest, easiest dinners, and what do you know, it’s one of my husband’s faves. You can’t beat that!
Roasted Chicken Sausage with Potatoes and Vegetables
Canola or Grapeseed Oil
1 Pack 14 oz. Chicken Sausage Sweet Apple (sliced in bite size pieces)
1 Pack 14 oz. Chicken Sausage Buffalo Style (sliced in bite size pieces)
6 medium potatoes, cubed
3 cups fresh broccoli
1 cup baby carrots
parmesan cheese, grated (to your liking)
- Preheat the oven to 400 to 425.
- Place chicken sausages on a baking sheet that has been lightly sprayed with cooking spray.
- Drizzle a sheet pan or cast-iron skillet with high-heat-safe oil (either canola or grapeseed) and toss the potatoes in the oil. Do the same with the broccoli and carrots. This will prevent sticking.
- Cook for about 20 to 25 minutes. Since oven temperatures vary, check often when cooking at high heat.
- Season potatoes with sea salt and freshly grated parmesan cheese.
- Spritz the broccoli and carrots with spray butter, and season with sea salt and pepper.