Grilled Sausages, Potatoes, & Carrots with Salsa Verde

My sister bought me a Rachel Ray subscription for my birthday. This recipe comes from the September 2018 issue a part of Six Ingredient Supper.

Ingredients:

  • 8 Fresh Sweet or Hot Italian Pork Sausages
  • 1 Bunch of Carrots (About 1 lb)-trimmed and peeled, halved lengthwise if large (reserve greens)
  • 1.5 lb of Red Potatoes (about 4 medium cut into 3/4 inch thick wedges)
  • 3/4 Cup of Olive Oil
  • 3 Tbsp of Chopped Fresh Basil
  • 1 Clove of Garlic, chopped

Directions:

  1. Heat a grill or grill pan on medium-high.
  2. Cook the sausages, turning occasionally, until an instant-read thermometer inserted into the centers registers 160 degrees F. Let cool and then halve the sausages crosswise.
  3. In a large bowl, toss the carrots and the potatoes with 1/4 cup of oil. Season with salt and pepper.
  4. Grill veggies until tender, about 20 for carrots and 25 mins for potatoes.
  5. Meanwhile, chop enough of the carrot greens to measure 3 tbsp.
  6. In a food processor or blender, puree the carrot greens, basil, garlic, and 1/2 cup of olive oil-about 1 minute.
  7. Season the salsa verde with salt and pepper.
  8. Arrange the sausages, carrots, and potatoes on a platter.
  9. Top with half the salsa verde, and serve with rest.

Thoughts After Cooking:

The best thing about this was the carrots in the salsa verde-it was delicious. I could just eat that.

For more recipes, go to Banana Oatmeal Breakfast Smoothie

Garlic and Herb Roasted Potatoes

Thoughts Before Cooking:

I pinned this a long time ago and am finally getting around to it. This comes from the McCormick website.

I was just making it for me so I changed a few things around…hope it goes well.

Oh well

Ingredients:

  • 1 Teaspoon of Oregano Leaves
  • 1 Teaspoon of Paprika
  • 1 Teaspoon of Thyme Leaves
  • 3/4 Teaspoon of Salt
  • 1/2 Teaspoon of Garlic Powder
  • 2 Red Potatoes Quartered, for one I did 2 Yukon Potatoes
  • 2 Tablespoons of Olive Oil

Directions:

  1. Preheat oven to 425 degrees F.
  2. Mix oregano, paprika, thyme, salt, and garlic powder in a small bowl. Set aside.
  3. Toss potatoes with olive oil in a large bowl.
  4. Sprinkle seasonings mixture over potatoes.
  5. Toss to coat well.
  6. Spread potatoes in a single layer on a foil-lined baking pan.
  7. Bake 30-35 mins or until potatoes are tender and golden brown.

Thoughts After Cooking:

I thought they were good but a little dry.

I had to add lots of butter and a bit of pepper.

For more Pinterest recipes, go to Blueberry Muffin Smoothie

For more McCormick, recipes, go to Fajitas

For more potato recipes, go to Cheese Potato Crisps

For more recipes, go to Slow Cooker Pinto Beans

 

One Pan Italian Sausage and Veggies

Thoughts Before Cooking:

On my flipboard I follow a recipe section as I’m always looking for new things to try out. This recipe was from Teen Vogue‘s “13 High-Protein Meal Prep Recipes to Make This Sunday“. They had gotten the recipe from the blog Chelsea’s Messy ApronThis sounded like the perfect recipe for my guy and I. Meat and protein rich for him, healthy and veggie filled for me.

Ingredients:

  • 2 Large Carrots (About 2 Cups)
  • 2 Red Potatoes (About 2 Cups)
  • 1 Medium Zucchini (About 2 1/3 Cups)
  • 2 Red Bell Peppers (About 2 Cups)
  • 1 Head of Broccoli (About 1.5 Cups)
  • 1 lb of Italian Turkey or Chicken Sausage
  • 1/2 Tablespoon of Dried Basil
  • 1/2 Tablespoon of Dried Oregano
  • 1/2 Tablespoon of Dried Parsley
  • 1/2 Tablespoon of Garlic Powder
  • 1/2 Teaspoon of Onion Powder
  • 1/2 Teaspoon of Dried Thyme
  • 1/8 Teaspoon of Red Pepper Flakes
  • 1/3 Cup of Parmesan Cheese, freshly grated
  • 4.5 Tablespoons of Olive Oil

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Line a baking sheet with parchment paper or foil, for easy clean-up, and set aside.
  3. **Prep the veggies exactly stated to ensure they all cook at the same time.** Peel and very thinly slice the carrots.
  4. Wash (and if desired peel) the red potatoes. You want the pieces quite small.
  5. Halve the zucchini and then cut them into thick “coins”.
  6. Coarsely chop the broccoli.
  7. Remove the stems and seeds from the peppers and chop them into medium-sized pieces.
  8. Chop the sausage into thick coins.
  9. Pour all the veggies and sausage onto the pan.
  10. In a small bowl combine the seasonings, salt and pepper to taste, and the olive oil.
  11. Pour the seasonings and oil mixture on top of the veggies and sausage and toss to coat.
  12.  Place in the oven for 15 minutes. Remove and toss veggies and sausage. Return to the oven for another 10-15 mins or until veggies are crisp and tender.
  13. Remove from oven and add freshly grated parmesan cheese.

Thoughts After Cooking:

This was really good.

There was only one problem, THE POTATOES!

They took forever to cook. I don’t know why, so this actually took much longer than the 35 mins it said it would.

Next time I would cook the potatoes in the microwave first, even for a bit, so that it wouldn’t take so long.

For more healthy recipes, go to Cottage Cheese Toast

For more recipes, go to Chilaquiles