Vegetable and Sausage Bake

I have been making something similar to this for several years, but recently daughter Rachel gave it a great new twist, sausage! This will give you a chance to get creative. I don't really have a recipe, but I can give you some guidelines to get started. I am giving this a name on the spot, Vegetable and Sausage Bake, but you can call it whatever you want. This is how it turned out tonight . . .

Can you identify everything here?

Here's What We Did . . .

Use a variety of vegetables. Root vegetables work really well, but so do many others. Tonight I had dinner with family friends. Two of the kids and I prepped these vegetables, carrots, celery, a parsnip, an acorn squash, brussel sprouts, a yam, and some cabbage. We peeled and we chopped. Then everything went into a big bowl. We added a drizzle of olive oil and stirred to coat it all. We added some salt and pepper and filled a baking sheet, one with sides. We covered it with foil to keep in the steam and we baked it at 350 for about a half hour. 

While that was baking some brats gently boiled in some water to get them pre-cooked part way. Put the brats on a cutting board and cut them into chunks. When the veggies have cooked about 30 minutes give them a stir and add in the sausages, cover and cook for another 20 minutes or until fork tender. 

Meanwhile, grate some parmesan cheese, or any kind you like. Now stir up the veggies and sausage and add the grated cheese. Put it back in the oven long enough to melt the cheese.

Some cut fruit, strawberries, blueberries, a kiwi, and banana and some breadsticks rounded out a simple and delicious meal for 6.

Make It However You Like . . .

When Rachel made this for me she used butternut squash, onion, a red pepper, a yam, and cabbage (one of her very favorite foods, just saying') and she used ground Italian sausage, browned in a skillet. She topped it with parmesan cheese. Super delicious!

I love, love, love learning things from my kids. Again, just saying'.