Roasted Veggies and Sausage
Family life
Last week my oldest is turned 16 (how is this possible) I don’t feel a day past 20 and then I get a smack in the face reminder like this reminding me that I am getting older. My daughter also turned 12 last week, so it has been a busy and fun time, even though this is now their second Covid birthday 😒, but they have honestly been great sports.
We are in the process of trying to find a house which for anyone that lives in Arizona knows how extremely frustrating this can be right now (what is happening with our housing market). If I only would have known would have moved a few years ago (hind sight 20/20 right) 🤷♀️
I did try a couple different services lately. I tried Imperfect foods which I haven’t decided yet if I like. I am going to try another box and will keep you updated. I am still loving Thrive Market and Butcher box. We have also tried Amazon Prime (which if available in your area has been a really nice and easy way to get groceries to your door (you do need to tip your driver but it is still very affordable) Let me know in the comments if you have any grocery subscriptions or places that you like to order?
I make this meal almost weekly
I don’t make a lot of meals on a regular basis in our home, because I always have so many new ones I want to try, but this one is almost made on a weekly basis. One because it is so healthy and easy, two because it is a great way to use up vegetables in the fridge that are about to go bad, and three because my family loves it!
It is easily customizable
You can literally use any vegetables you love or have in the fridge. I can’t even name everyone that I have used in this recipe. This recipe uses ingredients that I always have on hand and can throw together without much planning or preparation. If you don’t keep meat around it can easily be made vegetarian. (See completely adaptable) So much healthier then going through and getting fast food as well as cheaper. You can also feel great feeding it to your family as it can hit all your Fab 4 needs (protein, fiber, fat, greens).
Biggest tip when making this recipe
Don’t overcrowd the pan. The vegetables and meat need the air to be able to circulated all around them to get nice and caramelized. If you overcrowd you are going to end up with vegetables and meat that look boiled not roasted.
Roasted Sheet pan Meal
Ingredients
- 1.5 lbs protein of choice ( I usually always have sausage on hand)
- 1/3 cup balsamic vinegar
- 3 Tbs olive oil
- 1 1/2 Tbs honey
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp pepper
- 1 bell pepper roughly chopped
- 1 lbs potatoes
- 1/2 head cauliflower roughly chopped
- 1 red onion roughly chopped
- 4 carrots roughly chopped
Instructions
- Preheat oven to 400 degrees or if using conventional option 375
- Lay vegetables and meat evenly spread on sheet pan (do not over crowd) If you don't have enough room on one sheet pan use an additional one. Overcrowding will not let the vegetables and meat caramelize.
- In a small bowl whisk together the vinegar, olive oil, honey, spices, salt and pepper. If the honey is crystalized and think warm up slightly before mixing in.
- Pour mixture over meat and vegetables and mix around, until sauce is covering all the vegetables and meat.
- Bake for 12-15 minutes. Or until protein is cooked if using raw, and vegetables are crisp tender.
Notes
Adapted from MelsKitchenCafe
