I will confess, nothing gives me more pleasure, food wise, than eating a great one-pot bowl of roasted food in the fall and winter time. It’s cold outside, might as well be warm on the plate! I love roasted sausage and peppers…it always reminds me of my big Italian family get togethers. The smells are simple, yet rich and pungent. The prep here is easy and quick…chop and chuck. No seasoning, no oiling. Just good ‘ole flavours! Roasting it all together carmalizes the good stuff, like the fennel and onions, and let’s all of the flavours ‘play in the pot’. Serve this bowl of heaven over rice for some substance, with a dash of lemon and soy sauce. You’ll be happy you did!
ROASTED SAUSAGE & PEPPERS WITH FENNEL, ONION & RAPINI
2 links of Sausage (I like Hot Italian or Chorizo), cut into 1″ pieces
1/2 bunch Rapini, rinsed
2 Peppers (I’ve used orange & green), chopped into good size hunks
1 Spanish Onion, roughly chopped
1 Fenel bulb, roughly chopped (with some frawns if you like)
10-12 Brown mushrooms, whole
Long grain Rice, for individual servings
On the stovetop, prepare enough rice for each person, as per package instructions. I use the long grain, which simmers on very low for about 15 minutes or so.
Turn convection oven on to 350~.
Chop all of the ingredients. Don’t finesse the chop here…rough, large pieces are best. Think big bite-sized.
Put all of the ingredients into a roasting pan.
Roast for approximately 50 minutes, or until the veggies become nice and golden brown. The colour is important here…the gold indicates that the food is cooked, but more importantly that it’s caramalized. Here is what this decadence looks like when it’s completed…
I really like to serve mine over long grain rice, just a touch to add substance, but not so much that you feel as though you’re eating a rice dish. The roasted goodness is the star here. Squeeze a bit of fresh lemon, and shake a dash or two of soy sauce over top, and, giddy up! You’ve got delicious roasted goodness!
Mangia! Let’s eat!