The etc's are carrots and mushrooms. I got the original recipe at Food.com here.
This is one of those from my archives as I didn't spend a lot of time in the kitchen this past week and rely on publishing the old recipes that we still enjoy.
A few changes. It called for sweet Italian sausage but as I already had a packet of British Bangers from our recent trip to my Cornish Pasty store, I used those. This is a great recipe to change around to your own taste. It is comfort food at its best. The aroma in the house was very welcoming.
Roasted Sausages, Potatoes, Onions, Carrots and Mushrooms
Total time: 1 hour 15 minutes
Preparation time: 15 minutes
Cooking time: 1 hour
4 servings
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
1 pound bag baby carrots
1/4 cup olive oil
Salt and pepper to taste
1-pound Sweet Italian Sausage or other sausage you might enjoy.
Preheat oven to 425 degrees Fahrenheit.
Total time: 1 hour 15 minutes
Preparation time: 15 minutes
Cooking time: 1 hour
4 servings
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
1 pound bag baby carrots
1/4 cup olive oil
Salt and pepper to taste
1-pound Sweet Italian Sausage or other sausage you might enjoy.
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.
Stir well.
Roast the vegetables (but not the mushrooms or sausages) for 45 minutes. Stir vegetables once or twice during this time.
Cut the sausage into 1-1/2 inch pieces (personal choice as we left the bangers whole).
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.
Serve hot.
(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 reminder to take things slowly and be extra cautious.)
Drizzle with the olive oil and sprinkle with salt and pepper to taste.
Stir well.
Roast the vegetables (but not the mushrooms or sausages) for 45 minutes. Stir vegetables once or twice during this time.
Cut the sausage into 1-1/2 inch pieces (personal choice as we left the bangers whole).
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.
Serve hot.
(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 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.
As mentioned, you can add your own favorite vegetables to this dish but depending on what they are, it might alter the length of cooking time.
Because I added the extra veggies, we had leftovers and will be heated up tomorrow to enjoy all again.
Thanks for looking, have a great week
and Bon Appetit!
