Wednesday, November 3, 2010

Potatoes, Cauliflower, Onions and Brats.. yum!

My morning routine is usually rather hectic. I sleep late, then try to hurry around, making up for lost time, but I still leave late. I usually don't have time (or the brain capacity at 5:30am) to figure out what I'm going to make for dinner that night. On the weekends, I try to make a meal plan for the week, but yesterday morning, I forgot to write down what groceries I needed. As I was leaving work, I realized, I don't know what's for dinner!
Thanks to MegaHowto.com

Now, that's a big deal for me. Food is a big deal for me. But no fear! I whipped something up that was delicious and used up my leftover cauliflower!

Thanks to BigOven.com

Enter Roasted Cauliflower, Onions and Sweet Potatoes with Bratwursts. Om nom nom delicious!

I don't have any proof (i.e. pictures) since we were hungry, we scarfed our food. So I will instead have to substitute pictures from someone else...

Thanks to Fir0002



Roasted Cauliflower, Onions and Sweet Potatoes with Bratwursts

3 sweet potatoes (or yams), cut into wedges or your favorite shape
1/2 head cauliflower, cut into florets
1/2 onion, cut into 1/2 in. wedges
4 bratwursts
Olive oil
Salt and pepper
1/2 to 1 c. of grated Parmesan cheese (depending on how cheesy you like your veggies)

Set the oven to 350 degrees F. Meanwhile, heat 1 tbsp olive oil and 1 tbsp canola oil in a pan over medium-high heat. Add brats and sear, 5 min on each side or until nicely browned. Add a 1/4 c. of water to pan and cover. Steam until done, about 7-10 minutes. 

When oven is heated, add the vegetable to a sheet pan (or two if necessary, but rotate and swap half way through cooking) and coat with olive oil. Sprinkle with salt and pepper and roast for 25-30 min. As each vegetable finishes, remove from oven and keep warm in a foil covered bowl. When the veggies are all fork-tender, return to sheet pan, sprinkle with 1/2 the cheese and roast in the oven for 2 minutes, or until the cheese is melted.

Enjoy!






   

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