Whenever I present these recipes on my “Eat Your Feelings” Segment on The Adam Carolla Show, I often boast about how easy the recipes are. And whenever I do, Adam generally calls “BS”. I get it…multi-step cooking isn’t for everybody. So this time, I tried to come up with a recipe that is SO easy, it is almost IMPOSSIBLE to mess up! So come one, come all newbies, home cooks and pros and let’s make something simple, healthy and delicious together!
You can use practically ANY type of sausage and ANY type of veggies you want for this one – no wrong answers!
Here is one of my favorite ways to make this staple dish…feel free to add and subtract as you like!
Ingredients
- 5 Brats, cut into 2inch pieces (or one 12-ounce precooked sausage or kielbasa)
- 2 medium/large yellow bell peppers, cut into long slices (red, orange, or green pepper may be substituted)
- 6 oz sliced white mushrooms
- 2 medium shallots, sliced (or a small handful of pearl onions)
- 3 large carrot, peeled and chopped into 1/2 inch disks
- 1 bunch of radishes, ends removed, 3 slices per radish
- 1 bunch broccoli, chopped
- 1 small head of cauliflower, chopped
- 8 Brussel sprouts, sliced thin (3 or 4 slices per pieces per sprout)
- 1/2 cup grated parmesan
- 2 1/2 tablespoons olive oil
- 1 tablespoon minced garlic
- Dry Seasonings
- 3/4 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon mustard powder
- 1 1/2 tablespoon oregano
Directions
- Preheat oven to 400 degrees.
- Wash and cut all veggies and pour into big mixing bowl.
- Pour olive oil and dry seasonings over the veggies and stir together until fully coated. (I prefer to mix by hand with latex gloves.)
- Cut meat into 2inch slices, set aside.
- Cover sheet pan with lightly sprayed foil (for easy clean up) and spread the veggies and meat onto the sheet pan, making sure there’s enough space in between so nothing is touching. (This is important so the veggies don’t accidentally steam when they should be roasting. Spread out across two sheet pans if necessary.)
- Roast veggies and sausage for 45 minutes, shaking the sheet pan and moving contents around about halfway through.
- Remove pan from oven and sprinkle with grated parmesan.
- Put back in the oven for 5 minutes, until the parmesan is melted (and even a little crispy) and the meat and veggies have a bit of a char to them.
- Make sure the meat is cooked to at least 150 degrees.
- Let cool for a few minutes, spoon into a bowl and enjoy!
Notes
This recipe makes two sheet pans full of food so it’ll make a lot! Great for a hungry group of 4 or 5 or great for two with leftovers.
This is also a great camping recipe as you can wrap this in foil and put in on the grill or do it over a campfire!
Again, you’re welcome to shake up the meat and veggies any way you want! Sub in chicken, turkey or beef sausage and with veggies, go all cruciferous, leave out the carrots if you’re worried about glycemic load, etc…
Feel free to leave out the meat altogether to make it vegetarian or leave out the parmesan to go dairy-free!
Hi there! My name is Gina Grad and I’m a Los Angeles-based broadcaster and longtime comfort food appreciator. I’ve been on the radio here in SoCal since 2006 but since I’m originally from Kansas City, I’ve been eating the best casseroles, stews and one-pot meals the Midwest has to offer over the course of my entire life.
Gina I am so damn proud of you l.I’ve only been listening to the podcast for about two years but I love every single episode and I haven’t missed one since I started listening .I’m going to move from my apartment into a house soon and I can’t wait to start digging into these recipes
What a lovely thing to say, Gerard! Thank you for the encouragement!! xoxo, gg
I can’t believe I just made this. And it’s great. I’ve been wanting to do one of these recipes and this is a great starter. I changed the seasoning a little substituted paprika for smoked paprika and it’s still awesome. I’m a hero to my son.
You ARE a hero, Rod! Well done!! xoxo, gg
I didn’t have sausage when I heard Eat Your Feelings the other day but I had to have this. It sounded so good. I cut up steak and made it. It was great. Thank you Gina!
GREAT idea, Rachel!! xoxo,gg
I’m way behind on the pod, just heard the EYF for the radish au grautin. Got me thinking “maybe I can do a roast in instant pot and use radishes (which I’ve never had before other than a salad) instead of potatoes.”
Then I come here and first recipe I see is this. Super easy (yes, Adam, it is), sausage, veggies, roast, eat.
I adjusted the recipe as you suggested any veggies will do. Smoked sausage, carrots, pearl onions, red/green peppers, halved radishes, celery. Used salt, pepper, garlic salt, oregeno, thyme, olive oil, no measurements, just dumped and mixed. Roasted at 400 for 45min. The radish weren’t as soft as I’d like so I left for another 10-15.
Sadly at that point the sausage was over cooked, but still edible, and overall the whole meal was great! Even leftovers for lunch the next day were as good (maybe better).
Will tweak next time, maybe parboil the radishes to soften slightly then roast the 45min.
https://photos.app.goo.gl/KAXZfeNaTVfAv9cL8hanks for the idea!
Great idea, Paul! Sometimes we have to mess with it a few times to get it exactly the way we want it but so glad you liked it!! xoxo,gg
Heard this on ACS and HAD to make it. Delicious and EASY! I cook a lot, have for years, but always looking for easy weeknight NSNG meals to make.
Thank you Gina!!
i’m so glad you like it, Margaret!! xoxo, gg
So so good and satisfying! This really is comfort food. Served with a little rice on the side for my husband who is not NSNG:) Looking forward to more recipes to come.
Sounds perfect, Paula!! xoxo, gg
LOVE THESE RECIPES. LISTEN TO ADAM CAROLLA SHOW, BIG FAN! THANKS FROM EASTON, MARYLAND
Thank you so much, Cathy!!
Can’t go wrong with sausage.
Right?? 🙂
Very good recipe. Tasty, healthy, satiating…what more could you ask for? My only critique is that 400° for 45 mins is a little excessive, I think. We had 2 sheets. The bigger one, where the food wasn’t touching each other, produced kind of dry, crispy veggies and sausage. The other smaller sheet, where the food DID touch each other, came out perfect.
But all in all, a great recipe!
I’m so glad you liked it, Brian! I think my stove may not have the heating power I’m used to so I will make a note in the recipe section – thank you!
Great recipe. Thanx! Came out great on the grill. I covered it with foil for the first half. Radishes were a nice touch. Was worried about cutting the bratts and cooking them for 40-45 mins, but it came out great! Keep it up!
Fantastic!
Not sure if the first message took. So here it goes again.
Great recipe. Thanx! Came out great on the grill. I covered it with foil for the first half. Radishes were a nice touch. Was worried about cutting the bratts and cooking them for 40-45 mins, but it came out great! Keep it up!
So glad to hear it!! xoxo, GG
Thanks for pointing out this is a great camping. I struggle with tasty food for camping trips. Adding this to the list (especially because I could chop everything ahead of time)!
Perfect, Krystal!! xoxo, GG
Being from Minnesota, we love our hot dishes and casseroles, but they’re usually all cream of *mushroom/chicken/celery* based. This was an amazing alternative that had my traditional mother and husband asking for it again. The seasonings are perfection! Thank you so much for a flavorful, healthy option for this Minnesota lady 😀
You have no idea how much this means to me! YAY!! XOXO, GG
This is a great recipe. The dry spice mix works very well for this and enhances the flavors of all those veggies. Using a dark cookie sheet, my cooking time was 30 min @400. So keep an eye on this because 45 would have been too long.
I look forward to trying more of Gina’s recipes.
Thank you for sharing this, Bob!! xoxo,gg