Can’t beat a simple, one-pan meal. It makes for an easy lunch or dinner and involves little fuss, other than chopping the vegetables. But, that’s a very small task to accomplish to create a healthy meal.
Feel free to make this dish your own by using the veggies, sausage and seasonings that you like. It’s easy to customize and leaves lots of room for variety. In terms of the sausage, I used Aidells Artichoke & Garlic Chicken Sausage, but an Italian variety (Applegate makes a good one) would be great too.
On another note, my 32nd birthday is today! Cheers, joy and well wishes to me! And, on yet another note, my husband and I leave for Iceland this Sunday! We will be there for a full week. It’s going to be majestic! The first stop once we arrive (at 6:45 a.m. their time) is the Blue Lagoon to restore, relax and kick the jet lag. We’re getting shuttled straight there from the airport. Expect some beautiful photos to ensue soon!
- 2 large carrots, sliced into 1/4″ rounds
- 2 small-medium white sweet potatoes, peeled and cubed
- 2 small heads broccoli, chopped into florets (peel and chop stem too)
- 16 oz package artichoke & garlic or Italian chicken sausage, sliced
- 2 cloves garlic, minced
- 2 shallots, sliced
- 2-3 Tbsp avocado oil or melted coconut oil
- 1 Tbsp apple cider vinegar
- Sea salt and black pepper to taste
- 1/2 tsp granulated onion or onion powder
- 1 Tbsp dried parsley
- 1 Tbsp dried oregano
- 1 tsp dried thyme
- Pinch of cayenne
- Preheat oven to 375 degrees F.
- On a large baking sheet, mix together the chopped veggies (make sure pieces are uniform for even cooking), minced garlic, sliced shallot and sliced sausage.
- In a small dish, mix the melted coconut oil (or avocado oil) with the apple cider vinegar, oregano, thyme, parsley, cayenne, granulated onion (or onion powder), sea salt and black pepper. Pour over vegetable mixture and toss with tongs to coat.
- Place pan in preheated oven and bake for 20 minutes. Stir and place back in oven for another 20 minutes or until vegetables are cooked through and tender.
Happy New Year! I hope all of you had wonderful holidays, got to spend time with loved ones, and enjoyed good food…and maybe drinks too! Jesse and I had a lovely time back in Michigan and as usual, the time flew by much too fast. There were many holiday festivities while we were home and even a little birthday celebration for Jesse (his 36th birthday was NYE – also the day we flew back to Portland). We’re grateful for the time we had, and feel fortunate we were able to be there for and with our families.
Meanwhile, I have an intention to invest more time in my blog this year, even if it’s only a little bit more. I enjoy having this space to share and miss doing so on a more regular basis. Last year was challenging in many ways and stepping back was necessary for me. Some challenges still continue, but things are evolving. Coming back around, I think blogging will be quite nurturing and I look forward to it.
Anyway, onto this side dish. It’s a bit zesty, a little spicy, and a lot flavorful! Pair it with chicken, fish, eggs, or even meatballs for a complete meal. I think it’s even tasty cold, but with the frigid temps we’ve been having (in the 20s, which is so cold for Portland), I’ll stick to eating it warm for now. Enjoy!
- 2 large white sweet potatoes, peeled & chopped into 1-inch pieces
- 1 large garlic clove, minced
- 1/2 yellow onion, sliced into thin half moons
- 16 oz coarsely riced cauliflower (I used a fresh riced pack from New Seasons)
- 1-2 Tbsp avocado oil (I used this brand)
- 1.5 tsp dried parsley
- 1 tsp paprika
- 1/2 tsp dried thyme
- Pinch of cayenne pepper
- Fresh ground lemon pepper seasoning, to taste (I used this one)
- Sea salt and black pepper, to taste
- Preheat oven to 400 degrees F. On a large baking sheet, mix together sweet potato pieces, onion, garlic, all the spices, and 1 Tbsp of the avocado oil. Place in preheated oven and bake for 20 minutes.
- Remove the pan from the oven and add the cauliflower rice. If needed and/or desired, add up to 1 Tbsp more avocado oil and additional sea salt and black pepper. Mix well and place pan back in oven for 20-30 minutes, stirring midway through.
This evening, I threw together an easy, satisfying meal in no time using what I had on hand.
First, I chopped some chioggia beets, carrots and asparagus for roasting.
Then sauteed some green onions, tomatoes and mushrooms in ghee and mixed it with …
two eggs to create a wonderful scramble.
Finished product: veggie scramble (also added one chopped chicken breakfast sausage and cilantro) with roasted veggies and avocado. Fast, easy meal in no time. I love me a good scramble, but more than anything I just love eggs!