Here is what I had on hand, but don't let my list limit you. Use what you have.
Ingredients:
1 Tbsp. coconut oil (to grease pan)
1 large white onion, chopped in large chunks
1 large red onion, chopped in large chunks
4 small zucchinis, chopped
1 bag of baby carrots
1 each of yellow, orange, and red bell peppers
1 butternut squash, peeled and chopped
1 bottle of Paleochef Ginger Cilantro Dressing (http://stevesoriginal.com/cart/Paleochef/)
3 to 4 links of a good quality sausage (I had Whole Food's sausage that was great, but I wish I had some WF Chicken Cilantro Sausage! That would have been awesome!
Directions:
I grease a 9x12 casserole dish with coconut oil. Mix all chopped veggies into dish.
Pour entire bottle of Paleochef Ginger Cilantro Dressing over veggies and give them a toss to coat completely. Cover the tray with aluminum foil and place into a preheated oven. Bake at 450F for 45 minutes.
While veggies are in oven, lightly brown 3 to 4 sausage links. Once browned, slice in each link into several chunks. Place back into oven uncovered for 25-30 minutes. Give a quick toss half way through.
Enjoy!
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