Sausage and Spring Veg Tray Bake
If you live where I live, it’s been dreary! Cold, wet and grey. But the sun has finally shone, with promises of brighter times ahead. Below is a comforting set-it-and-forget-it recipe for when the world has exhausted us (hello eclipse season..!). The trio of mellow, non-starchy vegetables compliments the rich savory sausage very nicely, and the oregano and white wine vinegar add a bright finish. The leftovers would make a great pasta with the addition of its starchy water and some lemon zest; or folded into whisked eggs and baked into a frittata.
4 sausages (I used hot italian)
2 zucchini
1 bunch of asparagus
1 bulb of fennel
1 small bunch of oregano
2 Tbsp white wine vinager
Olive oil
Salt pepper
Pre-heat your oven to 400. Chop the zucchini into small chunks, dice the fennel bulb, remove the woody bottoms form the asparagus and chop them up too. Put the vegetables on a large sheet tray, pick all of the leaves from the oregano bunch and sprinkle on top, drizzle everything with olive oil, the white wine vinegar, and season with salt and pepper. Roast for about 25 minutes. The veg should be caramelized on the bottom and softened. Pull the veg out and set aside.
While your veg roasts, slice the sausage up into coins and place on a separate sheet pan with a tiny drizzle of olive oil. Place the tray in the oven when the veg has about 5 minutes to go, and roast until the edges are crispy, around 20 minutes.
Once the sausage is done, mix in the pieces with the veg along with 1-2 tbsp of the residual oil (save the rest of that liquid gold in a jar and store in the fridge. This is a great oil to start off a pasta sauce or beans). Eat this by the window while you dream up plans for the next warm day.