Description
A super flexible and adaptable recipe for busy days. Use your favorite vegetables you have on hand and the protein of your choice. While everything roasts, you'll make an amazing mustard dressing to drizzle on the top. The perfect clean-out-the-fridge dinner with barely any clean up!
Ingredients
Scale
- 1 cup brussel sprouts
- 2-3 cups broccoli florets
- 1 apple
- 2-3 carrots (or about a cup of baby carrots)
- 1-2 cups butternut squash
- 1 small onion
- 1 large potato, or 6 small ones
- 1 cup radishes
- 1 lb sausage
- 2 TB dijon mustard
- 2 TB apple cider vinegar
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp ground cumin
- 1/4 tsp red pepper flakes
- 1/4 cup olive oil
Instructions
- Preheat oven to 400
- While the oven is heating up, wash and prep all your vegetables: Halve brussel sprouts, slice apple, peel and roughly chop carrots (or keep them whole if you prefer!), slice onion, chop potato into large chunks, halve large radishes, etc.
- Toss the vegetables with a couple tablespoons of oil and sprinkle generously with salt and pepper. Arrange on a baking sheet (or 2 if they won't fit - you want everything to be pretty much in a single layer but a little overlap is okay). Bake for 15-20 minutes until the vegetables start to soften.
- Meanwhile, combine the mustard, vinegar, salt, pepper, cumin and red pepper flakes. Slowly whisk in olive oil (or shake everything in a jar) and then set dressing aside.
- Toss vegetables and nestle sausages into pan. Return to oven, increase heat to 425 and bake for another 20 minutes until sausage is cooked through and vegetables are nicely roasted.
- Drizzle dressing over pan and toss everything together OR plate things up and serve dressing the side - your choice!
Notes
- This is the perfect dish to use up whatever vegetables you have on hand. Don't worry about sticking to the recipe above if there is something you don't like ( I know radishes can be kind of polarizing). Just make sure to chop everything in a way that ensures they'll cook evenly.
- You can use whatever protein you want for this (or no protein at all!), but you'll have to keep cooking times in mind. If you want to use chicken, I would include it with the vegetables from the beginning to make sure it's cooked through. Shrimp would be awesome too, but you'll only need to include those about 10 minutes before you pull everything out of the oven. I also love chickpeas with this when I don't want meat, and those will take about 20 minutes (so same as sausage).
- Feel free to use your favorite bottled dressing if you don't want to make one.
- If you don't think this will be substantial enough for you and/or your family, you can serve this over rice or a grain of your choice.
- Lastly, if you prefer your vegetables to be really, really roasted definitely use two sheet pans for this. With this type of meal I like to have some crispy and some a little softer so I sometimes pile more on one pan than I probably should - but it works for me! This can easily be spread across two pans if you want (they will cook a little faster too, so keep an eye on them!).
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Oven