I've got another treat for all you leek lover's out there and it's all about the one pan dinner. If you're hunkering down for the fall/winter food season where comfort foods rule the roost, this one pan dinner with sausage, leeks, potatoes and carrots cannot be missed. I love serving this one over extra long basmati rice.
keep it simple and flavorful with a one pan dinner
Let's start with the fact that Italian sausages are so versatile and delicious. Can we agree on that? Also, somehow, buying Italian sausages are still one of the cheaper protein options at the supermarket these days which is a huge plus if you're working with a budget.
If you're a regular reader here at Eat the Bite, you are going to be quite familiar with this next bit. I LOVE LEEKS! ❤ Seriously, if you haven't given leeks a chance I can't think of a better introductory recipe than this one. Leeks are so damn delicious and the smell of them cooking drives me insane. That gorgeous smell lingers throughout the house and stays for hours. Leeks are special and I highly encourage you to give them a chance. They complement the sausage, potatoes and carrots perfectly and help elevate the dish to a gourmet level.
What are Leeks and how do you clean them?
Leeks are part of the allium family which includes onions, garlic, shallot, and chives. And even though they are part of the "onion" family, leeks are in a class of their own. They are sweeter and milder than the onion and add a richness to your recipes. When they cook - in a pan on the stove top or baking dish in the oven - they release this incredible creamy liquid that bubbles slightly as it cooks.
how to cut and wash leeks:
It's important to note that leeks can be very dirty and most of the dirt is hiding inside. Keep these steps in mind:
- Cut the fraggle tips from the end.
- Cut the dark green part off and discard. Typically only use white & light green part.
- Slice leeks into rings.
- Transfer leeks to a large bowl of water and soak them. Dunk with your hands and separate some of the rings. You will likely see all the dirt on the bottom of the bowl.
- Put leeks through a strainer and rinse the leeks again under kitchen faucet.
be smart: Cook with leftovers in mind
One of my favorite kitchen habits is cooking with leftovers in mind. This particular recipe feeds 4-6 people. If you're serving without the rice it will be fine for four people and with the rice you'll get as many as 6 servings. If you're going to take the time to cook from home, why not make a little extra instead of spending money eating out lunch?
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Even if it's just the two or three of you, you may think you've made too much. Well, in my world there is almost never too much. This is a recipe that reheats in the microwave very well and you can take it to work the next day for lunch.
Eating out has become so expensive it's almost not even affordable anymore. If you shop smarter and plan your meals, you're overall spending for food will go down. Buy ingredients you'll use in multiple recipes, shop the sales, and pack your leftovers for lunch. 😊
easy steps to making one pan dinner
Oh, You want more one-pan dinners?
- Balsamic Cholula Chicken
- Sheet Pan Drum Sticks w/Carrots & Cumin Potatoes
- Chicken, Sauerkraut & Sausage
- Sausage, Peppers, Onions and Potatoes
- Dijon Chicken with Apple, Leeks & Fennel
- One-Pot Chicken w/Carrots & Fennel
One Pan Dinner: Sausage, Leeks, Potatoes and Carrots
- Prep Time: 20 miuntes
- Cook Time: 50 minutes
- Total Time: 0 hours
- Yield: 4-6 portions 1x
Description
Looking for a warm and cozy meal heading into cooler weather? One pan dinner: sausage, leeks, potatoes and carrots is all you need.
Ingredients
- 2 cups of leek rings (2 medium leeks)
- 2 cups chopped carrots (approx. 2 large carrots)
- 1 medium Yukon or Russet potato
- 8 Mild Italian sausages
- 1 tablespoon olive oil
- ½ teaspoon salt
- Pepper to taste
- Fresh parsley garnish, optional
Optional Basmati Rice (cook to package instructions)
- 2 cups basmati rice, well washed
- 1 tablespoon butter
- ½ teaspoon salt
NOTE: You will need non-stick cooking spray and aluminum foil.
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Instructions
- First cut the fuzzy fraggle ends from the leeks. We’re only using the white and light green part for this so you can cut the dark green part off and discard.
- Cut the leeks into ¼” rings and transfer to a large bowl of water to clean. Leeks can be very dirty so you’ll want to push the leeks down in the water. I usually poke my thumbs through some of the rings as well – dirt hides there. Strain the leeks with a kitchen colander and run water over them once more in the strainer and you’re done. Return them to the large bowl you washed them in.
- Peel and chop the carrots. I cut the carrots in half in the middle because there is a thicker and thinner end of carrots and I like to cut them separately. Then I take the half carrots and cut them in half lengthwise. After that, I cut them at a slight angle into about ½” pieces. My video shows this well. Add carrots to the bowl with leeks.
- Peel and cut one medium Yukon or Russet potato into chunks. Keep the chunks uniform in size so they cook evenly. I cut the potato in half, then make two cuts lengthwise on each half, rotate and cut into cubes/chunks.
- Transfer potatoes to the carrots and leeks bowl. Add the olive oil, salt and pepper and toss to coat. Set aside.
- Cut the Italian sausage into ¾” to 1” bite-sized pieces. I usually put the sausage in the freezer for about an hour so they’re a little easier to cut, but that is optional.
- Add sausage to the bowl and toss with the leeks, carrots, potatoes.
- Spray a 9x13 baking dish with a little non-stick cooking spray then add the sausage mixture, spreading out evenly. Make sure the sausage are distributed evenly.
- Cover with foil and bake in a preheated oven at 400 degrees for 30 minutes. Remove the dish from the oven and take the foil off. Put back in the oven (uncovered) and cook another 20-30 minutes until sausage are browned on top. You can test the tenderness of the potatoes and carrots with a fork.
- If you’re making the basmati rice to go with this allow for about 30 minutes for it to cook. You can do this once the sausage is in the oven.
- When done – remove from oven and let cool a few minutes before serving. I love serving this over basmati rice, but that is optional.
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