Garlic Parmesan Roasted Sausage, Asparagus, and Potatoes

Since James and I are really looking to be more healthier in a lot of ways, I’ve been trying to see how much I can get him to eat veggies and how he’ll eat them. I’ve always tried to do this, but it’s been more of a goal recently, than just one of the many things rolling around in my mind.

He loves sausages. Whether it’s breakfast sausages, kielbasas, or just smoked sausage. But he’s been trying to eat less red meat, if at all, and cut down on his pork intake now as well. However, I found this chicken sausage (with no added nitrates or other preservatives) that had sun-dried tomatoes, artichokes, and mozzarella. So instead of pasta I decided to try to fill the rest of the plate with veggies.

Don’t look at the oven too closely. It’s an old oven that is still alive after an oven fire… LOL The rest of the family loved it too! They kept saying it smelled like lasagna. Weren’t they surprised! Not even kidding, there was only a little left between 4 people once we were done. And 75% of it was veggies – mission accomplished! Of course I’m sure the garlic, sausages, potatoes and parmesan cheese helped…

Garlic Parmesan Roasted Sausage, Asparagus, and Potatoes

  • Servings: 4-5 servings
  • Print

Ingredients

    Sausages
  • 8-10 sausages (2 sausages – meat based or plant based – per person)
  • So for us, I had 2 Field Roast Italian sausages, and for the other three people, there was a total of 8 sun-dried tomato chicken sausages, sliced. Veggies
  • 1 bunch of asparagus, chopped into 1 in pieces
  • 16 oz. bag of baby carrots
  • 10-12 red potatoes, quartered into bite size pieces
  • 4-6 cloves garlic, chopped, not too small
  • 1/4 parmesan cheese (omnivore), and 1/4 cup nutritional yeast (plant based)
  • Salt and Pepper
  • Olive oil

Directions

  1. Pre-heat the oven to 425 degrees F.
  2. Lightly grease the bottom of the baking dishes you will use. I used a deep 9×13 pan for the omnivores, and an equivalent to an 8×8 pan for the plant based version.
  3. Chop up your veggies and spread them out for each pan including the garlic.
  4. Top the veggies with the sausages and top the plant based version with a small amount of oil since they will usually get more dry.
  5. Sprinkle the parmesan cheese/nutritional yeast on top and salt and pepper.
  6. Place in the oven uncovered. Check after about 20-25 minutes. Depending on the size of the pan and how deep the pan is full, you might need to keep it in for an additional 10-15 minutes to make sure all the potatoes and carrots are not still raw in the middle.
  7. Toss it together and throw it in a bowl and eat!

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