Veggies, potatoes and Polish sausage topped with melted Cheddar cheese make this a delicious casserole. This recipe is so simple, it’s the one thing my husband makes himself! When I do it, I like to add green and red bell peppers, but it’s all in what you want to do with it. Enjoy!
I through every vegetable I had in the fridge on the sheet – broccoli, yellow and purple potato, bell pepper, Asparagus, tomatillo, and carrot. Came out great!
Great and easy way to prepare vegetables. I just ate it as a main with bread and took leftovers to the office
A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead – just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don’t have any Yukon Golds on hand.
This recipe was SO good! I had never found a good way to roast vegetables that didn’t sound complicated (put this veggie in, take this one out, lower the temp, put the oven on broil, stir every 3 minutes…), until now!
I took this dish to my brother’s house, and they wanted to keep all the leftovers! The only thing I did differently was to omit butternut squash, and up the ratio of balsamic vinegar to olive oil. Oh, I also used salt and pepper in the dressing.
I used 1 large red onion, 1 sweet potato, 3 new potatoes, half a bag of baby carrots, grape tomatoes, crimini mushrooms, red bell peppers, zucchini, and I used dried rosemary, thyme and basil (I already had dried) for the seasonings.
I did the root vegetables on one foil-lined baking pan and the more delicate veggies on another pan. I found mine burned after about 15 minutes at 475, so I lowered the temp. to 450 and just cooked longer. With the addition of the time in the oven at 475, the root vegetables took about 45-50 minutes, and the other veggies took about 25-30, stirring both.
This recipe tasted SO good, though, and I have gotten requests to make it for holidays and other family gatherings.
- 1 pound baby red potatoes, halved or quartered
- 2 cups petite baby carrots
- Asparagus, 1 bunch
- 1/2 large yellow onion, thinly sliced
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