Thursday, April 4, 2013

Roasted Feta Veggies with Chicken Sausage


Low carb and lovin it! Now that's hard to find. You can make this after work easily or prepare in advance. I prepped this dish on a Sunday during nap time and didn’t cook until later in the week. So easy to just pour it out on a cookie sheet, bake and eat. You could really use any combination of vegetables you have sitting in your crisper, but below is what I had.  
  
Ingredients:

1/2 lb cauliflower florets
1/2 lb baby carrots, sliced
1/2 lb Brussel Sprouts, quartered
1 small red onion, halved and sliced
4 pre-cooked chicken sausage links, sliced into 1/2 inch disks
1/2 cup olive oil
2 cloves garlic, minced
1 teaspoon garlic pepper
1 teaspoon sea salt
6 oz. garlic and herb crumbled feta cheese

Directions:

Chop veggies.

Slice sausage links.

In a large bowl mix, veggies, sausage, olive oil, garlic, pepper, salt and feta.


Option A: cover and cook another day!

Option B: spread out on a foil lined cookie sheet. Bake at 400°F for about 25-30 minutes.     

Now you have a full meal deal!

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