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
Units
Scale
- 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
- 1/2 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
- 1/2 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.
