Don’t forget that Pennywise Platter Thursday is starting up again tomorrow!And thanks to everyone for the very helpful advice yesterday. I am so thankful.
The other day I needed to make dinner and hadn’t a firm plan of action for it. Looking in my refrigerator, I found a few Italian sausages, some drumsticks and brussel sprouts. As many of you know (as you’ve mentioned it), brussel sprouts are amazing when roasted. And it was in the midst of trying to figure out how to roasted my sprouts and bake my meat at the same time when I had a lightbulb moment.
Roast them all together.
Of course! I have been experimenting with one dish meals recently, and love not only the easy clean up but also the full flavor. In this case, the meats flavor the vegetables, and the vegetables the meat. The result is a simple meal and I am all for that!
One of the best ways to save money is to use what you have on hand to make dinner. It can be creative remakes of leftovers, or the gathering of random ingredients to create a new dish. Many of the recipes on this site where created out of necessity. With dinner looming in the near future, I often threw together ingredients and discovered a favorite new dish. I think that it takes real skill to be able to use what you have on hand to make delicious meals (just think of all of those cooking shows where they make chefs combine unusual ingredients in a meal on the fly). It’s a skill I am still working on. But what a great skill to have!
So, I am going to give the recipe as I made it. But please feel free to adapt it to what you have on hand. Oh, and by the way, the next day I reheated the leftovers by frying it in a little ghee. So good.
- 4 cups of brussel sprouts, washed and cut in half
6 potatoes (peeled or unpeeled, your choice), cubed into cubes about the size o the brussels sprouts
4-6 drumsticks and/or sausages of your choice
2-4 tablespoons olive oil
salt and pepper
1-Preheat the oven to 375 degrees.
2-In a large casserole dish, mix the brussel sprouts and the cubed potatoes. Place the meat on top. Drizzle olive oil over the top and salt and pepper generously. Stir, so that the oil and salt and pepper coat everything.
3-Place in the middle of the oven and roast for about 45 minutes, until the meat is cooked and the vegetables are soft and slightly browned. (Stir one time in the middle of the cooking time).
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