This post is sponsored by Johnsonville and is a recipe that was originally published on their website. Thanks for supporting the sponsors that help keep The Girl on Bloor up and running!
Craving those delicious, wholesome, comforting winter dishes from the holidays? I recently joined up with Johnsonville Sausages to develop a recipe that is perfect for holiday entertaining, but is a classic recipe that can be enjoyed all year round, and is healthy enough to fit into your New Year's Resolutions. Say hello to the Johnsonville Root Vegetable & Sausage Toss!
I don't make a habit of eating a lot of red meat, but this root vegetable scramble is so light and hearty at the same time that it's the perfect quick and easy meal to pop into the oven after a long day at work. It's really as effortless as chopping the veggies, searing the sausage and baking for 40 minutes while you head for a workout, continue your meal prep, or you know…relax!?
Sausage is an unexpected and rich addition to a root vegetable scramble, and will soon become a staple in your day to day menu. I'm in the middle of preparing to head back for the last semester of my Master's, and getting nervous about meal planning again. It was good while it lasted, but now I'm back to the real world. Thank god for these one pan meals I tell you!?
I absolutely love using fresh herbs in my recipes, and this is just another example of a recipe that uses minimal seasoning for explosive flavour. All I added was a little olive oil, rosemary, salt and pepper. Easy. Done.
Johnsonville Root Vegetable & Sausage Toss
- 1 ounces pkg. Johnsonville Original Bratwurst 17.64/ 500g
- 1 cup Brussels sprouts sliced in half
- 1 cup Carrots chopped into bite-sized pieces
- 1 cup parsnips chopped into bite-sized pieces
- 1 cup red pepper diced
- 2 tbsp. olive oil
- 1 tbsp. rosemary chopped
- 1 tsp. coarse sea salt
- tsp ½fresh cracked black pepper
- Preheat oven to 400F.
- In a large frying pan, heat 1 tbsp of the olive oil over medium high. Sear the sausages for 3-4 minutes, then remove from heat. Allow to cool and then slice into ½ inch pieces.
- In large casserole dish, toss the vegetables in the remaining olive oil, then add the salt, pepper and rosemary and combine well. Bake for 25 minutes or until vegetables start to brown.
- Mix in the sausage and bake an additional 15 minutes or until the sausage is fully cooked.