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Guys, I have a confession to make.
I’m totally and completely over winter.
Anyone else with me? Where is the nice, WARM spring weather? Heck, I’ll even take the occasional rainstorm if it means that I can put my winter coat away for good! Something about this winter has been especially brutal, and I’m going to be so thankful when it’s over! Bring on spring!
But now I want to move on to something that at least makes this winter bearable: Good winter food!
Ok, truth time. This actually takes like 45 minutes. I KNOW. BUT, it’s so easy that it hardly seems like it takes that long. It’s more like 5-10 minutes of prep, and then throw it in the oven and leave it until dinner. It really doesn’t get much easier than that! I even managed to do a quick workout in the time that it was cooking. Double win!
Roasted Sausage and Winter Vegetables
This is so easy it almost doesn’t need a recipe. So I’m not even going to do this in recipe format!
Step 1: take a bunch of winter veggies that you love and chop them into medium sized cubes (maybe 1/2 inch or so).
Examples:
– Butternut Squash or Acorn squash
– White potatoes, red potatoes or sweet potatoes
– Peppers
– Onions
– Broccoli or cauliflower
(The possibilities are really endless here)
Then add your veggies to a roasting pan that’s been sprayed in olive oil.
Step 2: Cut up your protein into similar sized slices. I particularly like chicken sausage, but you could easily use turkey sausage, regular sausage or chorizo.
Add to pan with vegetables.
Step 3: Spray veggies and sausage lightly with olive oil, and sprinkle garlic salt lightly over entire pan. Mix to ensure that everything is coated.
Step 4: Place in 400 degree oven for 30-40 minutes, flipping once through. Check squashes and potatoes for doneness (cooking time may depend on how much you have in the pan). If it needs an extra minute, you can always stick it on broil for 1-2 minutes to finish up.
Step 5: Enjoy!
Told you – so simple it hardly even needs a recipe! It’s great to make when you have a ton of potatoes or squashes that need to be used up, and it makes leftovers that usually reheat fairly well. Plus, it’s a meal full of different colors and a ton of veggies! You really can’t go wrong with that!
Well I hope you enjoy this super simple weeknight meal! I’m obsessed with roasting EVERYTHING in the colder months, so meals like this one make a pretty frequent appearance in my house!
So tell me: Do you roast veggies, squashes or potatoes? What is your favorite roasted veggies recipe? What kinds of meals do you like to make on weeknights?
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