Comments on: A Roasted Meat and Vegetable Dinner

By: Amy Best

Amy Best — Tue, 20 Apr 2010 19:45:19 +0000

Have made this several times now, with whatever meat/vegis I have on hand, and just love it. Tastes great, but is also simple to put together and quick cleanup- gotta love ONE pan!!

By: laura

laura — Thu, 11 Feb 2010 17:16:50 +0000

I did this with real pork sausage and it was fabulous! So hearty and yummy on a winter’s evening. thanks!

By: Veronica

Veronica — Mon, 25 Jan 2010 06:05:15 +0000

I know that this in a late comment but I have a question about cooking sausage from grass fed animals. The last time that I attempted to cook any, I totally ruined it. I simmered it in a skillet with a litte water but the juices were building up and started squirting out, so I decided to poke several holes in the sausage while it finished cooking. Well all that did was let all of the yummy juice cook right out. They came out dry and tough. I want to try roasted as you described above but I’m afraid of messing up again. I fear that if I don’t poke any holes, then grease will splatter everwhere, (dangerous!), and that if I do poke holes, I’ll get dry sausage and extra greasy veggies. I would LOVE to hear how others cook their pastured sausages. I really feel like I don’t know what I’m doing but I also really want to master this at some point.

By: Michele

Michele — Mon, 18 Jan 2010 15:53:53 +0000

Thanks for the recipe. We made this dish for Sunday Supper. The whole family liked it, kids included. Brussels sprouts are a new veggie for us so there was a little need for ketchup by the kids..hahah.. but they said “they think they may like them”.

We keep the recipe simple like stated. We cut up our Italian sausage into bite size chucks.

By: Debbie S

Debbie S — Fri, 15 Jan 2010 15:39:49 +0000

We make a variation on this all the time – my guys LOVE it!

First I cube the potatoes, coat in olive oil, s&p, and get them in the preheating 425 oven to begin roasting while I chop up everything else. Then I chop up the other “hard/thick” veggies – carrots, turnips, sweet pots, etc. Take the pan(s) out, add new veggies, stir together, back in oven. Then I add whatever else I have on hand – mushrooms, onions, bell peppers, whole garlic cloves, etc and sliced kielbasa. Since all these brown quickly, I add them last.

Since I make 3 large jelly roll pans at a time, I stir and rotate oven positions so they all cook evenly. Smells wonderful and my teens love a fried egg on top.

Great way to use up “past their prime” fresh veggies.

By: Sarah

Sarah — Fri, 15 Jan 2010 15:35:21 +0000

Yum! We do this all the time too . . . I think some of the drippings from the meat also always make the roasted veggies so much better . . . plus there is only one pan to clean up!

Best,
Sarah

By: Amy @ Simply Sugar & Gluten Free

Amy @ Simply Sugar & Gluten Free — Thu, 14 Jan 2010 18:27:30 +0000

I love oven roasted brussel sprouts, too. They’re equally fabulous pan roasted and are perfect with meat.

By: Tracy

Tracy — Thu, 14 Jan 2010 18:06:48 +0000

Oven roasted brussel sprout are awesome. For Christmas dinner I roasted some Cornish hens on a bed of roasted brussel sprouts, onions, carrots, celery root, and garlic. It was a big hit. For those of you who have not tried celery root, it tastes, to me, like a cross between a potato and a mild onion.

By: Jenn AKA The Leftover Queen

Jenn AKA The Leftover Queen — Thu, 14 Jan 2010 15:43:07 +0000

This is an awesome recipe! I agree brussels sprouts are amazing roasted! I love this way of cooking – my blog is based upon this principle of cooking and eating!

By: Mary

Mary — Thu, 14 Jan 2010 14:41:39 +0000

Hi Jeannie- I just finished up my 14 day master cleanse- just wanted to say hang in there!