Oh hey there St. Paddy’s Day. While everyone is out and about celebrating with green beers, Guinness, and Bailey’s, I decided to make a cozy twist on an Irish dinner. I was not thinking about the holiday when I went grocery shopping this weekend so I decided to create a pseudo-Irish meal by throwing together a one-pan roast.
Okay so I might not be fooling anyone. My thoughts were chicken sausage could represent the bangers from “bangers and mash” and brussels sprouts would be comparable to the cabbage component of “corned beef and cabbage”. I threw in some broccoli for a little more green and carrots for a bit more color. This meal is great for many reasons: minimal ingredients, one pan, quick cook time, awesome flavors. You can easily add or substitute the veggies you have on hand and use any flavor of sausage links.
March has snuck up on me out of nowhere. I have no idea where the days have gone, but I am so happy that we now enjoy more hours of sunlight after a long day of work. Now if the rain could settle then life would be perfect. Until then roasts like this dish are the perfect dinner-fix for a weeknight or weekend.
Prep time: 5 minutes
Cook time: 30 minutes
1 T extra virgin olive oil
8 oz brussel sprouts, rinsed
6 oz broccoli florets, rinsed
4 large carrots, peeled and rinsed (I used various colors)
1 t garlic powder
12 oz fully cooked chicken sausage, sliced (I used jalapeno-flavored)
salt and pepper
- Preheat oven to 425 F and grease 9 x 13 baking dish with non-stick cooking spray.
- While the oven is preheating prepare your veggies: remove stem from brussels sprouts and halve and slice carrots in half length-wise then cut into 2-inch pieces. Place broccoli, brussels sprouts, and carrots in baking dish. Drizzle with olive oil, sprinkle with garlic powder, and season with salt and pepper.
- Roast the veggies for 15 minutes. Remove from oven and add the chicken sausage. Continue roasting for an additional 15 minutes. Serve warm with optional freshly grated parmesan cheese on top.