It’s been a while since I’ve posted a dinner recipe. Summer got me off track and now I’m in warp speed with school activities and soccer practices. It’s hard to get motivated to cook a meal that requires sautéing or the use of multiple pots and dishes when your after-meal activities involve baths, homework and bedtime book reading—all within an hours time. After my boys go to bed, I’m desperate for 30 minutes to myself—not an hour of clean-up in the kitchen.
Last night I was faced with the reality of putting together a healthy meal in about 20 minutes. Two nights a week, my oldest has soccer practice and by the time we all return, my three-year-old will instantly start climbing the pantry, trying to grab any snacks he can reach. Yesterday I had planned to bake a chicken and accompany it with grilled veggies, but the evening got away from us and by the time we got back home, I didn’t have the time to bake a whole chicken—but why not the grilled veggies? And, since I had pre-cooked chicken sausages from Trader Joes in the fridge, I realized I could put together a complete meal in one pan, with little clean up. If you’re a fan of Jamie Oliver, (the naked chef), like I am—this meal is very similar to his side dishes for winter roasts. So who says you can’t make side dishes the main attraction? And, you know what? My boys ate it up! Even the brussel sprouts. There’s something about roasted garlic and onions with a touch of salt that makes everything yummy. I hope you enjoy this last-minute creation as much as we did!
Ingredients:
2 sweet (Maui or Vidalia) onions, cut into wedges
1 pack of 6 pre-cooked sun-dried tomato chicken sausages, cut into 1 inch slices
6 cloves of garlic, sliced.
1 pack of cut brussel sprouts
1 small bag of fingerling Russian potatoes or variety pack of gold and purple potatoes, cut in half
Marcona almonds with rosemary (This is optional, but add them, or other nuts, afterwards before serving for a bit of a crunch)
Salt and pepper to taste
Instructions:
– Preheat oven to 410 degrees Ferenheit
– In one grilling pan, add brussel sprouts, onions, garlic, potatoes and sliced sausages
– Coat with olive oil
– Add sea salt and pepper to taste
– With clean hands, toss and coat well
– Cook for 20 minutes, or until potatoes are brown
– Cool for 5 minutes
– Add a handfull of marcona almonds for extra crunch
– Serve in bowls and enjoy!
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