Sausage and Vegetable Bake

Sometimes the simple things are the best things, and sometimes simple is exactly what we need. I had some chicken chorizo sausage that I roasted up with a variety of vegetables to make for a delicious spring meal. The weather was so nice outside and outdoors was exactly where we wanted to be. It was also one of our first meals out on the deck for the season too.

Sausage and Vegetable Bake

You can make this with any type of sausage you like. I just happened to have some chicken chorizo on hand, so that is what I used.

2 lbs link sausage

1-2 sweet potatoes or yams, peeled and cubed

1/2 onion, diced medium

1 heaping TBSP garlic

salt & pepper to taste

2 tsp thyme

1 can cannelini beans, drained and rinsed

2 cups fresh spinach, stems removed and chopped

1-2 tomatoes, diced

2 TBSP red wine vinegar

1 cup chicken or vegetable broth

2-3 TBSP olive oil

Preheat the oven to 425* F or 240*C.

Coat the sweet potatoes or yams, onion and garlic with salt & pepper, thyme and olive oil and spread out onto a baking sheet in a single layer. Coat the sausage in olive oil and add to the pan. I just rolled the sausage on the pan in the oil from the vegetables. Roast for about 20-25 minutes.

Combine the red wine vinegar and broth together and set aside.

Mix the chopped spinach, tomatoes and cannelini beans and then gently toss with the red wine vinegar mixture. The store had some beautiful heirloom tomatoes that just called out to me, so I had to pick those, but you can use whatever kind of tomatoes you like. This is one HUGE heirloom tomato. It was so fresh and colorful and jam packed full of flavor.

The spinach, tomatoes, beans and red wine vinegar mixture could easily be a simple salad all on its own too.

Add the spinach mixture to the sausage and roasted vegetables. Combine it well and toss it all together. Place it back in the oven for an additional 10 or so minutes.

When it is ready, serve it up and enjoy with your favorite wine on the side. I had some chardonnay and added some garlic bread to complete the meal. It was a deliciously light meal that was a perfect way to ring in the spring. It had sweet and salty and spicy all combined together in one bite. We loved it.

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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