Are you in your back to school routines yet? Going crazy? Drinking too much coffee? I’ve got a time saver recipe for your weeknight eats that will have everyone clearing their plates….if they are OK with roasted vegetables. Which, if you haven’t roasted your veggies before, you SHOULD. They taste SO MUCH BETTER. This recipe is Kid approved!
If you have random almost expired vegetables in your fridge, this is a good way to use them all up and make a fairly healthy meal at the same time. I love roasted root vegetable night. Usually I choose 3-4 different vegetables, one whole onion, and a sausage of some sort. The recipe below is one that I just made up tonight and we had clean plates all around. It’s very easy and fast, perfect for weeknight cooking.
Roasted Root Vegetables + Sweet Turkey Italian Sausage
- 1/2 cauliflower cut into small pieces
- 1 bag mini carrots
- 1 red onion, sliced
- 4 parsnips, peeled and cut approx. same size as your carrots
- parsnips are friends of the carrot – if you haven’t had them, you’re in for a real treat. They literally roast up to taste like sweet candy. Literal candy. Not lying. they are gobbled up every. single. time. Do it. Buy them + roast them.
- 1 package / pound of sweet turkey Italian sausage, sliced into mini rounds
- I chose Applegate turkey/chicken sausage in the cold case section, and they tasted amazing + they are NUT-FREE! You can find them at Whole Foods, and most other grocers organic/healthy eating sections.
- Brats also work for this if you have them on hand, so do hot-dogs. Really, any type of sausage works. And it can be fresh/raw. It roasts for so long, it doesn’t matter.
- 2 tbsp evoo
- 2 tbsp Italian seasoning
- salt + pepper
- non-stick spray
- Pre-heat your oven to 425*
- Line two baking sheets with foil and spray with non-stick spray
- Arrange your vegetables how you like them on the trays
- Roast for 30 minutes, check on your stuff, flip around and roast for approx 15-30 more minutes, depending on how crispy you like it.
- Tonight I left mine in for a full hour since I like it a tad crunchy.
I had a giant pot of spaghetti noddles left over from the other night, too. So we had that as a side. I warmed up the following:
- Plain noodles
- 1/4 cup of Kim Crawford
- 2 TBSP butter
- 1 TBSP olive oil,
- Salt, pepper,
- 1 TBSP Italian seasoning
- a few grates of Parmesan.
Rice also works as a side. Other things that you could roast include:
- Brussel Sprouts (slice in half)
- White onion
- Mini potatoes
- Red potatoes
The key with roasting is you want to make sure the stuff is approximately the same size and density. For example, tonight I had bigger stuff on one tray and smaller stuff on another because I knew the cooking times would vary slightly on each of those. Just like cooking Dino Nuggets and Tater Tots, the Dino Nuggets always finish first, so different baking sheet.
The bummer part of roasting is that everything generally looks the same color. If you don’t care about plate presentation, this is not a big deal. I felt “off” with having a lot of brown/white stuff on my plate, so I added a green salad and red tomatoes. Made me feel a little better. Crazy lady, I know.
Have a great week – I’ve got a busy little Thursday and Friday at the kid’s schools and hopefully a fun weekend with a move and mini-golf! New recipes next week and I’ll post menu board inspo to Instagram, nutfreemomblog.