Dinner can’t possibly get any easier than this my sweet peeps. Prep time…5 whole minutes. Not kidding. I had some little hands help with the scrubbing of the veggies so that may have shaved off a few minutes.
I highly encourage if you have kids to get them in the kitchen with you!! My girls are so much more likely to eat anything they help make. Kids LOVE getting their hands dirty in the kitchen (ok anywhere). Sure sometimes it’s more work for you but the trade off is they tend to eat healthier and you won’t hear arguments at dinner about not wanting to eat. The older they get the more capable they are. My 6 year old scrubs the produce and occasionally uses a pairing knife to cut softer things for me. My 8 year old is always wanting to help me bake, chop, stir, and flip. You name it and she wants to help with it. Unless there’s grease splattering I let her help. She’s learning math by measuring and thoroughly enjoys telling everyone how “she made dinner.” Get your kids in the kitchen. You’ll get help AND less whining about food. Sounds like a win/win to me.
Back to tonight’s dinner. Easy as take-out, but a million times healthier. Did I mention how delicious it was?! We hardly had any left in the pan. It was just the three of us chicks tonight, the hubs is away for work. So the recipe below serves 3 adults (or in my case 2 hungry kids with good appetites and 1 mom who was starving and enough leftover for my lunch tomorrow). The pan had plenty of room for doubling the recipe, baking time may increase by 10 minutes or so.
A few notes about the ingredients~ 1) fennel is amazing. I don’t know where it’s been all my life but I’m in love. 2) the carrots I used are from Trader Joes. They’re multi-colored, organic and my girls think they’re the coolest thing ever. 3) purple cauliflower-UH yes please! Again, veggies are cooler to kids when they’re funky colors. 4) the sausage can be any flavor or meat variety. The point is to buy a kind that isn’t loaded with crap (I say “crap” a lot when referring to food that I think is garbage) like msg, gluten, soy, high fructose corn syrup, etc.
- 1 package sweet Italian chicken sausage
- 1 small head of cauliflower (I used purple), chopped into bite size peices
- 3 large carrots cut into chunks
- 1 1/2 cups frozen organic green beans
- 1/2 bulb fennel chopped
- 1 small yellow onion chopped
- 2 cloves garlic smashed
- 1/3 cup olive oil
- Salt and pepper
- Preheat oven to 375°.
- Wash and chop all veggies place in Dutch oven (large 5qt saucepan)
- Season with salt and pepper and place sausage on top.
- Place in preheated oven uncovered for 1 hour or until veggies are tender.
- Turn the oven up to 400° and cook for ten minutes or until sausage browns slightly.
- Serve and be thankful you just had time to surf Facebook, Instagram, or do homework. Basically you didn’t have to stand in the kitchen for an hour to cook. You’re welcome for the free time I just gave you.