Before I talk about anything else, I’d first like to recognize all of the amazing people involved in stopping Suspect #1 and capturing Suspect #2 in the Boston Marathon bombing. Being from MA, this entire situation hit so close to home and broke my heart over and over. My thoughts and prayers are with the families and friends of the victims, those killed and those recovering from injuries. Lets hope we can get some answers from this kid and give those families and friends some sort of closure to move on and heal. <3 #Bostonpride #BostonSTRONG <3
– Kim, The Fashionable Plate
The other day it was gorgeous outside – the sun was shining, the kids and I were outside ALL day long and I got a whiff of someone’s grill. I thought “YES! It’s grilling season!!” and immediately knew I needed some. My grill, however, had other plans for me. No propane. Plus Hubby was working late that night so I had no one to run out and grab a new tank. BUMMER. My little heart was broken but I was determined to come up with something to fill the BBQ void!
I had some Italian sausages in the freezer and an onion and peppers in various colors in the fridge. I also had carrots which ended up in the mix because – well, why not, right? The veggies went into a foil packet so they could steam in there while roasting in the oven. The end result was delicious and satisfied my taste buds almost as much as a real BBQ dinner would have! This is another one of those recipes where you could put anything you wanted in with the peppers and onions (ya know, like carrots?). If you prefer spicier foods then go for some chopped habanero or jalapeno, if you want more variety in your veggies, add in some zucchini, squash, mushrooms or potatoes or for something extra fun you could add in some fire-roasted tomatoes or peppers! Of course, there are a million different varieties of sausages, too! I had a pretty basic Italian sausage but there’s cheesy sausages, garlic, spinach, tomato, etc. Let your taste buds decide what you want!
Oven Roasted Sausages, Peppers & Onions
1 package of Italian sausage, any flavor variety
1 medium red onion, chopped
3 peppers, any color (I used a green, a red and a yellow), chopped
3 carrots, chopped, optional
2 TBS oil or butter (I used Tropical Tradition’s Virgin Coconut Oil)
Salt and pepper, to taste
1. Preheat oven to 400 degrees F.
2. Take a big square of aluminum foil and place your chopped veggies in the middle. You want to have enough foil all around the veggies to be able to scrunch it up and over the veggies. Pour your oil or butter onto the veggies and season with salt and pepper.
3. To make the foil packet: Bend and scrunch foil all around the veggies and up over them. Leave a small opening at the top to allow for venting of steam. Place veggies directly onto middle oven rack and bake for about 40 minutes or until vegetables are tender.
4. While the veggies cook, take your sausages and place in a 6-qt saucepan. Fill with enough water to cover the sausages.
5. Bring water to a boil and allow the sausages to cook for about 20 minutes. Watch the pot though, you may need to lower the heat to prevent bubbling over.
6. While sausages are boiling, prepare a large pan with oil or cooking spray. (*TIP: using coconut oil makes stainless steel pans SO much easier to clean!).
7. Once sausages are done boiling, remove from water and place directly into prepared pan. Saute and brown sausages over medium heat. This gives them some extra flavor – similar to searing on the grill.
8. Serve everything together and enjoy!
I love easy meals, don’t you? Oh! I also baked a sweet potato to go along with this meal (pierce with fork, brush with oil, place on cookie sheet, bake at 400 degrees F for 60-90 minutes depending on size) and it was DIVINE! A great summer meal with lots of veggies. And with farmer’s markets opening up again soon in the New England area, this meal is going to be a staple! Many of you many want to do this whole meal on the grill – I know I do! – and you can use the same method with the foil packet. Just close the packet completely and place on the top grill shelf so it’s not getting direct heat like your sausages will be. Here’s a great picture for those who need a visual:
Remember – if you do get lots of veggies from the farmer’s market this summer, chop some up and freeze them. This recipe will be your best friend in January when all you want is grilled food and warm weather! Luckily, it works great for those who don’t grill or for those rainy, summer nights.
Enjoy and be well! xx