1010 B Street
January 22, 2021
Pan-Roasted Lemon-Butter Veggies & Sausage
4 Tbsp. unsalted butter, melted Zest and juice of 1 lemon 2 garlic cloves, minced 4 medium carrots, peeled and diced 1 bunch radishes, halved 2 red bell peppers, diced 1 small eggplant, diced Kosher salt and freshly ground black pepper 1 pt. red cherry tomatoes 1 pt. yellow cherry tomatoes 1 bunch asparagus, cut into 1-inch pieces 2 small zucchinis, diced 1½ lbs. chicken sausage, thickly sliced
Preheat the oven to 400°F. In a small bowl, stir together the butter, lemon zest, lemon juice, and garlic. On a large baking sheet, arrange carrots, radishes, bell pepper, and eggplant in an even layer. Drizzle around 50% of the lemon garlic butter you have just stirred up over the vegetables, and toss well to combine. Season with salt and pepper. Roast until the veggies are just tender (15-17 minutes). Then, add the tomatoes, asparagus, zucchini, and sausage. Next, drizzle the remaining lemon garlic butter over the mix, and toss well to combine. Roast until all veggies are very tender and the sausage has begun to brown (another 17-20 minutes). Serve in bowls.
Recipe adapted from PureWow.com2