Roasted Sausages, Potatoes, Onions, Carrots and Mushrooms
Total time: 1 hour 15 minutes
Preparation time: 15 minutes
Cooking time: 1 hour
1 pound potatoes, peeled and cut into large chunks
1 large onion, cut into wedges, how many is up to you
1 packet of sliced mushrooms (I got the family size from CostCo's)
1 pound bag baby carrots
1/4 cup olive oil
Salt and pepper to taste
1 pound Sweet Italian Sausage
Preheat oven to 425 degrees Fahrenheit.
Spread the vegetables in a single layer in one or more large shallow roasting pans; do not crowd them or they will not brown. Use two pans if necessary.
Drizzle with the olive oil and sprinkle with salt and pepper to taste.
Roast the vegetables but not the mushrooms, stirring once or twice, for 45 minutes.
Cut the sausage into 1-1/2 inch pieces.
Add the sliced mushrooms to the veggies and place the sausages on the top.
Bake between 20 and 30 minutes longer, or until the sausages and vegetables are cooked through.
(Be careful when you take the pan out of the oven. It is obviously going to be red hot. I found this out when I brushed my hand against one of the handles without an oven mitt. A little reminder to take things slowly and be extra cautious.)
This was a delicious meal for a cold night. The vegetables came out perfect and we both said that even though we enjoyed the sausage, this would be one of those meals we could easily go meatless.
You can add your own favorite vegetables to this dish, but depending on what they are it might alter the length of cooking time.