Hot Italian Sausage with Roasted Broccoli and Carrots
Hey friends!
So, I took a little bit of a hiatus from posting this past week. I had my wisdom teeth out last Friday, and man, has it been annoying. The actual pain wasn’t ever really that bad, or at least not like I was expecting it to be. But my reactions to the anesthesia and pain pills were no fun. I will spare you the details, but let’s just say that I scared the crap out of my husband by passing out right in his arms. Awesome. Sorry honey.
I am getting so tired of the soft (baby food-esque) food that I have been eating for the past week. I need real food back in my life. Pudding, applesauce, smoothies and mashed potatoes are just not cutting it anymore. My husband has been such a good nurse through all of this, and has been trying to come up with new things that I could eat. He even made me a little baby omelet.
I also made these super soft, super awesome coconut banana muffins that have kept me sane the last couple of days. I will share that recipe with you guys soon! Anywho, back to the task at hand, today’s recipe. I made this recipe last week before my surgery. My husband loves anything with sausage, and I love anything with vegetables that have been roasted to death. So this is a hybrid of our two loves. I also wanted to post this recipe today to be able to dream about eating real food. If I can’t actually eat it, at least I can look at it and pretend.
The key to this mixture is to roast the CRAP out of your vegetables. You have to get your veggies brown. And for that matter, the sausage too. As Carla Hall and Michael Symon (from The Chew) always say… brown=flavor. You more brown color you get on your veggies or meat, the more crustification and flavor you will get. And yes, crustification is now a word. I’m glad we’re on the same page.
The sausage that I used was actually a turkey sausage, but you can’t even tell. I didn’t tell my husband until he had already inhaled two bowls, and he said that he would have never known. Make sure that you always read the label on sausage packages. Sausage may not always be gluten free, so just make sure that you check if you are sensitive to gluten.
To make this even better, it is so easy to make. Just roast your veg, brown your meat in a pan, and mix it all together. Done. Easy peasy.
Ingredients
- 1.25 lbs Hot Italian Sausage (cut into bite size chunks)
- 2 medium heads broccoli
- 6 carrots
- 2 cloves garlic (chopped)
- 3 Tbsp Extra Virgin Olive Oil
- 1/2 Tsp salt
- 1/2 Tsp black pepper
Instructions
- Preheat oven to 350 degrees. Cut broccoli and carrots into bite size pieces, mix with garlic, salt, pepper and 2 tablespoons of oil. Roast for 35-45 minutes, until brown.
- While the vegetables are roasting, cut the sausage links into bite size pieces and brown in a skillet on medium-high heat, 5-6 minutes.
- Mix meat and vegetables together, and enjoy!