Private School Directory
BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Roasted Sausage, Potatoes and Greens

Andria
Click the Buzz Me button to receive email notifications when this writer publishes a new article or a new article in this column is published.
Roasted Sausage, Potatoes and Greens

Roasted Sausage, Potatoes and Greens puts substance on the table with little effort.

We’re sticking with the theme of “easy” this week. Sausage, Potatoes and Greens is a dinner that is substantial and checks the boxes for both protein and veggies, but literally takes minutes to prep. You get bonus points for serving the colors of the rainbow, just like all the nutritionists advise us to do.

Many sheet pan sausage and veggies recipes call for uncooked sausage. That is fine, but my recipe uses already smoked sausage: It makes things that much simpler, because cutting smoked sausage is a lot easier than cutting uncooked sausage. And I don’t know about you, but there is nobody in my house who would turn down a few bites of smoked sausage. 

When it first looked like a quarantine might happen, I bought a big package of Kiolbassa Jalapeño Beef Sausage at Costco, opened the package and divided it up, storing three links in each of several Ziploc freezer bags. When I didn’t have much in the house except some veggies that last forever – sweet potatoes, red onion, a bag of pre-washed kale (plus a rogue red bell pepper) – I took one of the sausage bags out of the freezer and let it thaw in the fridge overnight. Dinner took exactly 10 minutes to prep, with a little more time in the oven. That night, someone said, “I really like this dinner.” Without being asked. That’s a win for everyone.

Roasted Sausage, Potatoes and Greens

Ingredients:

2 sweet potatoes, unpeeled and cut into 1-inch cubes
1 red bell pepper, cut into 1-inch pieces
1 red onion, cut in half, then quartered
Olive oil
Salt
Freshly ground pepper
4 cups kale, torn into pieces
1 pound smoked sausage, cut into 1 ½-inch pieces

Recipe directions: 

Preheat the oven to 375 degrees. Put the sweet potatoes, bell pepper and onion on a large sheet pan. Drizzle olive oil over and season with ½ teaspoon salt and ¼ teaspoon pepper. Toss with your hands and spread the veggies in a single layer. Roast for 15 minutes. Meanwhile, put the kale in a bowl and drizzle with olive oil. Season with ½ teaspoon salt and ¼ teaspoon pepper. Remove the pan from the oven. Stir the vegetables, and add the kale and sausage. Return to the oven and roast 10 more minutes.

People in this article: 

To leave a comment, please log in or create an account with The Buzz Magazines, Disqus, Facebook, Twitter or Google+. Or you may post as a guest.