Monday’s quickie special: roasted roots and sausage…

On mondays, I like quickies… food-wise I mean. Uncomplicated food, comfy, and prep’ed in minutes. Something to rest from my weekend cooking frenzies. Something to start the week on a good bite.

I’m sure you enjoy them too, once in a while and probably more often that you dare to admit…

So, let me introduce a new style of recipes on the blog: the ‘Monday’s quickie specials’. No long stories, no fancy step by step recipes. Just ‘a little bit of this and a lot of that’ kind of cooking. Hope you like these quickies as much as we do !

Here we go…

Roasted roots and sausage
Legumes racine et saucisse rotis au four

serves about 4,
prep: 5 min. cook: 25 min

Ingredients:
a beautiful (curled) sausage from your favorite butcher;
an onion, a shallot, peeled and coarsely sliced;
potatoes, small or big, peeled or not, quartered or halved;
a selection of root vegetables… your favorite or what’s left in the fridge: parsnip, carrot, celeriac, etc., peeled, in chunks;
To taste: olive oil, salt, pepper and other chilies;
Optional: rosemary, sage, bay leaf and/or thyme (dry, fresh from your garden or not).

Preheat the oven at 180 deg C. Generously oil a large oven dish with olive oil. Add all the veggies: potatoes, onion, shallot and other roots. Season to taste with salt, pepper, chili pepper and olive oil. Shake to coat.

Prick the sausage with rosemary, thyme, and/or sage. Lay on top of the veggies. Roast in the oven until nicely colored, for a rough 25 minutes (you might shake the dish once every blue moon, if you feel like it).

Bon appétit!