I’m channeling my New England roots on this one! There’s just something about roasting veggies that really enhance their veggie-ness, and can even give them a meaty quality in my opinion. Roasted sweet potatoes, brussel sprouts, mushrooms and garlic combine in this dish for visually pleasing and belly-pleasing meal. Miles was really skeptical when he was watching me cook this, but actually really liked it! It is perfect for when you get out of the chilly surf (57 degree water temps what!?)
Roasted Veggies and Chicken Sausage over Spaghetti Squash
- 1 cooked spaghetti squash (I split mine in half, and roasted in about 1/2 inch of water for 45 mins, and then shredded the inside with a fork. I added 2 tbs butter to the shredded squash while it was still hot, and s&p to taste- EASY!)
- 3 medium sweet potatoes cut into about 1/2 inch pieces (will cook at the same temp as the other veggies if you cut them this size)
- 1/2 lb brussel sprouts (rinsed and trimmed, then half the bigger ones)
- 10 or so mushrooms (I used crimini) halved (not sliced, so that they won’t burn)
- 6 cloves garlic peeled
- 4 chicken sausage links (of the precooked variety)
- Parmesan cheese
- 1/4 cup Olive oil
- 1 tsp Dried oregano
- fresh ground pepper
- 1/4 red pepper flakes
- Sea salt
*Preheat oven to 400
1. Cut the veggies as described above, (they should all be roughly the same size) and arrange in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with spices (s&p to taste). Mix with hands and into the oven!
2. Roast veggies for 15 mins and then turn.
3. Roast for another 15 mins, and then add sliced sausage to the sheet. Finish for 5-10 mins until sausage is done, and veggies are browned and soft. (Don’t be afraid to try the veggies for done-ness along the way! Pull them out and add the sausage if they seem to be getting too done. You don’t want the sweet potatoes to have any crunch to them whatsoever).
4. Give everything another stir (the sausage will have some juices to toss the veggies with).
5. Serve veggies and sausage over a bowl of spaghetti squash, and top with fresh Parmesan.