One-Pan Mustard-Roasted Potatoes, Brussels Sprouts, and Sausages.
You totally have to love when your grown sons start sharing recipes with you! I am so proud of the great cooks they have both become (and so happy for the lucky wives they have because of it!!!).
My younger son shared this recipe recently he found online at slenderkitchen.com. I tweaked it up a bit by changing garlic salt to fresh garlic, oregano to rosemary, doubling the sausage, and zipping it up with horseradish mustard. It is a healthy, clean eating meal that is gluten-free and Paleo as well.
But it is also super delish!
Imagine a pan full of crispy roasted potatoes coated in a mustard-garlic glaze, caramelized Brussels sprouts, and hearty sausage that only takes about 10 minutes to throw together.
One-pan meals are so awesome, and I love making something that also serves as an extra lunch or two to take the the office and dinner another night that same week.
I roast it all up in my all-time favorite baking pan, the Pampered Chef Large Stoneware Bar Pan. It is so worth the investment for how beautifully and evenly it bakes and roasts. I use this pan at least once a week for roasting veggies or baking. I can’t imagine my kitchen without it.
Here is the recipe for how I made it. Tweak it up to your tastes and share your ideas! You could use butternut squash instead of potatoes, cauliflower or carrots or green beans instead of Brussels sprouts. The ingredients and combinations are pretty limitless.
One-Pan Mustard-Roasted Potatoes, Brussels Sprouts, and Sausages
- 1 lb potatoes, cut into bite-sized chunks (I used a bag of mixed baby potatoes in white, yellow, and purple and cut them in half)
- 3 Tbsp. olive oil
- 2 Tbsp. whole grain or horseradish mustard (I used horseradish – you can use your favorite!)
- 3 cloves garlic, minced (or 1 tsp garlic powder)
- 1 tsp. fresh rosemary, chopped (you might also like to use oregano – dried or fresh)
- 1 1/2 lbs. chicken sausages (I used two packages of Aldi’s Never Any Brand – one Italian Sausage and one Tomato Basil)
- 1 lb fresh Brussels sprouts (cut in half)
- Salt and pepper to taste (I used Malton Sea Salt flakes)
Preheat oven to 425 degrees F.
Mix together 2 Tbsp olive oil, mustard, garlic, rosemary, salt and pepper. Toss the potatoes with the mixture, and spread out in a large baking pan. Roast in oven for 25 minutes, tossing once or twice during roasting.
Remove pan from oven and push potatoes to one side. Spread out Brussels sprouts on other side of pan evenly. Drizzle with olive oil and sprinkle with salt and pepper. Place the chicken sausages in the middle of the pan between the potatoes and Brussels sprouts.
Increase oven temperature to 475 degrees F, and place the pan back in the oven to roast for another 15 minutes. Shake the pan once or twice during the roasting time to ensure even roasting.
To serve, slice sausages into bite-sized pieces and toss all into a bowl.
Cheers & Hugs,
Easy Sausage and Vegetable Quiche.
For those days when you want a hearty, substantial supper, but don’t feel like putting a lot of time and effort into it, this simple recipe is just the ticket.
It’s full of protein and veggies and could really be eaten for breakfast, lunch or dinner!
The secret to it being easy is in the fact that you don’t have to prepare a crust. You simply use a little bit of baking mix (like Biquick) to create an almost crust-like texture.
And the options are limitless for what you can put in for your protein and veggies. Exchange the sausage for bacon or chicken or turkey or ground beef. You could even leave the meat out and just add more veggies. Throw in any favorite vegetables you have in your fridge – mushrooms, asparagus, cauliflower, spinach, kale, tomatoes….. And use any kind of cheese you love. Exchange the cheddar for Swiss or muenster or provolone or mozzarella or even blue cheese or feta.
You get the idea… right? Toss in whatever you like, and you can have a wide variety of quick and easy meals.
I was recently reminded of this recipe when I came across a version of it at The Speckled Pumpkin. It reminded me of years ago making all of those “impossible” pies…. Impossible Cheeseburger Pie, Impossible Taco Pie, Impossible Lasagna Pie, Impossible Tuna Pie…. Anybody else remember the Impossible Pie craze? I may be back in the mood for these!
Serve it with a salad or side of roasted potatoes or even some chunky applesauce.
Here is how I made mine for our Sunday Supper last night.
Easy Sausage and Vegetable Quiche
- 1 lb pork sausage, cooked and crumbled
- 1/2 medium sweet onion, chopped
- 1 red pepper, chopped
- 1 1/2 cups chopped fresh broccoli
- 1 cup shredded cheddar cheese
- 4 eggs
- 2 cups milk
- 1 cup Bisquick baking mix (or your favorite)
Preheat oven to 400 degrees F.
Put sausage in bottom of stoneware deep dish baker or your favorite 2-quart round casserole dish or deep dish pie pan. Top with chopped onions, pepper, broccoli, and cheese.
In a medium bowl, beat the eggs, milk and baking mix with a wire whisk until well blended. Pour over sausage, veggies and cheese.
Bake for approximately 40 minutes until knife inserted in center comes out clean.
Cheers & Hugs,
Egg Roll Lettuce Wraps.
I am so excited to share this recipe!
A friend on Facebook recently shared a recipe for a Sausage Egg Roll Bowl that had me so intrigued…
and so hungry….
that i couldn’t wait to try.
All the yummy ingredients of an egg roll without the deep fried wrapper in a bowl sounded divine!
But then I thought…… how about wrapping it in crisp Romaine lettuce leaves and making it into yummy, healthy, quick, and easy Egg Roll Lettuce Wraps?!
What I loved, and I think you will too, is how FAST and EASY this recipe is – especially for how DELICIOUS it is!
This is definitely a 20-minute meal from start to finish. Who isn’t looking for one of these a few times a week?!
And there are so many possibilities for changing it up… switch out chicken or turkey sausage for the pork sausage… add raisins or craisins…. add walnuts or slivered almonds… add chopped sweet red peppers or crisp celery or mushrooms…
I think the key ingredients to this recipe are the soy sauce (low-sodium!) and the sesame oil (I used Trader Joe’s Toasted Sesame Oil).
I am a salt LOVER, but I only buy low-sodium soy sauce (believe it or not). If you want the full flavor of soy sauce without all the sodium, you will love low-sodium soy sauce. In fact – you can add more flavor! You can always add a dash of salt later if you really think it needs, but you can never take away too much of a salty flavor.
Here is the recipe as I slightly tweaked and made into a wrap!
I hope you will try, and I hope you love as much as I did!
Quick & Easy Egg Roll Lettuce Wraps
Ingredients1 lb bulk sausage (pork, chicken, turkey)
- 1 14-oz bag Fresh Express Cole Slaw Shredded Cabbage & Carrots Mix
- 4 cloves garlic, minced
- 1 tsp ground ginger
- 1-2 Tbsp. low-sodium soy sauce
- 1/3 cup chopped green onions
- 1 Tbsp sesame oil
- 1 bunch fresh Romaine Lettuce
Cook sausage in a large stir-fry skillet over medium-high heat, stirring often to crumble, until fully cooked.
Add cabbage mix, garlic, ginger, and soy sauce. Cook for 3-4 minutes until cabbage has softened a bit.
Remove from heat and top with green onions and drizzle with sesame oil. Stir to combine.
Serve over a bed of fresh romaine leaves or scoop into leaves to serve.
Cheers & Hugs,