Thursday, October 26, 2017

Sheet Pan Sausage and Veggies

I know it has been ages since I have posted anything, and I also know that I have started pretty much every post this way for the past year or so. I feel like my life has become so busy with me going back to college and having a child in school now that even spending the 5 minutes on here to post a recipe seems to be a feat. BUT I promise that I am going to try harder because I have been working on compiling a nice recipe list for my fellow Anti-Inflammatory Diet friends.
To get personal for a bit, my daughter and I have both been struggling with Rheumatoid Arthritis and it seems like since my daughter started kindergarten she had been having pain every single day. This is so frustrating to me as her parent. I am used to the pain because I have dealt with it my whole life, but to see her suffer breaks my heart. Anyway, about 6 weeks ago we decided it was time to get serious and test out some food allergies and get her food triggers figured out so that we could at least keep her pain to a minimum.
So long story short, I have a bunch of new recipes to post for you guys and I will work hard to get them on here when I have time here and there.
This recipe that I found is not only awesome, but it all cooks in one pan which makes for a less hectic clean up process. We had this recipe on DAY 1 of our journey through the diet. I liked it because it made a massive amount of food and had plenty of leftovers to have for lunches throughout the week.

This recipe comes from a blog called Chelsea's Messy Apron which I thought was a cute title for a blog. I haven't searched around her site to much but I do plan to. I did change some of the ingredients so if you want the original recipe check our her blog.

2 large carrots ~2 cups
2 sweet potatoes ~2 cups (I used one red and one white)
1 small-medium zucchini ~2 and 1/3 cups
2 red peppers ~2 cups
1 head broccoli ~1 and 1/2 cups
16 ounces Smoked Italian Turkey or Chicken Sausage

1/2 tablespoon EACH: dried basil, dried oregano, dried parsley, garlic powder
1/2 teaspoon EACH: onion powder, dried thyme
1/8 teaspoon red pepper flakes optional
4 and 1/2 tablespoons olive oil
Optional: fresh parsley, salt and pepper

1. Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper or foil (easy clean-up) and set aside.
2. Prep the veggies: *It is important to prep the veggies according to directions to ensure they all cook at the same time*
3. Peel and very thinly slice the carrots. Wash and (if desired peel, we love the peel on). Chop the sweet potatoes. You want the pieces quite small here.
4. Halve the zucchini and then cut *thick* coins of zucchini. Coarsely chop the broccoli. Remove the stems and seeds from the peppers and chop into medium-sized pieces. Chop the sausage into thick coins.
5. Pour all the veggies and sausage on the sheet pan.
6. In a small bowl combine all of the seasonings and salt and pepper if desired (I use about 1/8 teaspoon pepper and 1/2 teaspoon salt) with the olive oil. Stir to combine.
7. Pour the seasoning & oil mixture on top of the veggies and sausage and thoroughly toss to coat.
8. Place in the heated oven for 15 minutes. Remove and toss around the veggies + sausage and return to the oven for another 10-20 minutes or until veggies are crisp tender.
9. Remove and top, if desired, with ffresh parsley.
Serve on top of quinoa if desired. (Also great plain!)

**Randi's Side Notes**
~ The original recipe did not have sweet potatoes and used regular potatoes and also she sprinkled hers with Parmesan cheese once done. Honestly, I didn't feel either of these were needed because there was so much flavor already.
~ I ate mine plain without the additional quinoa but for leftovers it would be nice to add on top of to change up the dish a bit.

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