1139. Roast Sujuk and Vegetables

I cannot give justice to this tray bake on how much I loved it. I loved it so much that I hated having to share it. A dish chock-full of vegetables, roasted alongside medallions of spicy sujuk sausage, to a golden perfection, and has minimal hands-on? Count me in. You can literally throw this together as soon as you get home after a long day, deliver it to the oven, go get washed up, and by the time you’re done and ready to eat it’s done. The recipe below theoretically serves four as a side, but you’re likely going to want it as a main, in which case it theoretically serves two, but you’re going to wan it all and store the other half for reheating.

Ingredients:

350g sujuk sausage, thickly sliced
2 cups brussels sprouts, halved if large
1 large sweet potato, diced into chunks
3 small courgettes thickly sliced
2 cups broccoli florets
3-4 Tbsp olive oil
1 Tbsp mixed dried herbs
1 tsp salt & pepper
freshly grated Parmesan cheese, optional

Method:

Preheat oven to 400F. In a large rimmed baking sheet, add the sausage, brussels sprouts, sweet potato, courgette, broccoli, and evenly drizzle with olive oil and sprinkle with the dried herbs, salt, and pepper.
Toss like a salad with your hands to evenly coat and distribute seasonings. Scatter vegetables in a flat layer and not piled on top of each other.
Bake for about 45 minutes, or until vegetables are tender and golden; toss halfway through baking to ensure even cooking.
Optionally sprinkle with Parmesan and serve immediately. This dish is best warm and fresh but also keeps wonderfully as left overs to be reheated.

صحة و عافية

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