Not Another Cookie Recipe

It’s the Holiday Season. No matter what you celebrate, chances are, you celebrate with food. This time of year there are umpty-ump recipes for sweets and treats; and while I do a fairly good impression of Cookie Monster this time of year, I thought I would offer a recipe of a different sort.

This is my go-to One Dish Meal for the winter. All the ingredients are easy to find, inexpensive, and delicious.

Winter Veggies with Sausage


-9″x13″x2″ rectangular baking dish, or a 12″ oval. Go with glass – metal will scorch the veggies.

-Cutting board

-Your favorite veggie chopping knife

-A vegetable peeler

-Aluminum foil


1 onion, cut in quarters and then sliced 1/4″ thick

2-3 cloves garlic, crushed and/or minced

-3-4 lbs winter veggies*, chopped into 1/2″ chunks.

-1 lb Italian sausage (if using links, remove casings)

-Olive oil

-Salt and pepper

-Any extra seasoning you like – I usually go with sage

*What kinds of veggies? I like a mix of carrots, parsnips, turnips, rutabagas, and potatoes. Any or all of these, as long as the total fits in your dish. This time around I got small white turnips, nubbly carrots, and purple-skinned potatoes from my nearby farmer’s market. Go with waxy over starchy; red-skin or fingerling potatoes are easy to find and are great for this dish.  I usually include potatoes, but if you are trying to cut back on the carbs, leave them out.


It already looks good!


With root veggies, you want to make sure you give them a good scrub to remove any stubborn dirt. If your carrots and/or potatoes are fresh, and seem to have thin skins, you don’t need to peel them. Just remove any scraggly roots/eyes. Turnips often come coated in wax; peel carefully to make sure you get rid of the leathery skin which forms underneath it. Turnips are tough, a very unstable ovoid shape, and can become slippery once peeled – make your first cut carefully and then turn onto the flat face to stabilize for lower chanc of injury while chopping.


A light drizzle


1. Preheat your oven to 400F.

2. Drizzle the bottom of your baking dish with a thin coat of olive oil, and sprinkle in a good pinch each of salt and pepper (and any other seasoning).

3. Add in your veggies – you can either chop everything and put it into a bowl, or just add it to the baking dish as you go.

4. Add another drizzle of olive oil and sprinkle of seasonings, toss gently with your hands to coat everything.


If you have a papercut like I did, wear gloves.

5. Top with the sausage. Break it into bite-sized chunks and cover the top evenly.

6. Bake at 400F uncovered for 45 minutes, remove, and cover with foil. Use mitts or pot holders to do this – the dish is hot and foil will transmit that heat to your tender paws very quickly if you aren’t insulated.

7. Return to the oven and bake another 20 minutes. Pull and allow to sit, covered, for 10 minutes to cool down from lava to acceptably toasty. Be careful when you remove the foil – it’s steamy in there!

If you want to make this veggie friendly, just skip the sausage. Add a little extra olive oil before you put it in the oven, since you won’t have the sausage to add fat as it renders.


The finished product

If you would like a cookie recipe, check out these posts over on FoodItYourself, which detail the making of Moravian Spice Cookies.

Or check out these Mom’s Favorite Cookies posts from Havilah:

Pecan Drops

Macadamia & White Chocolate Chip

Chocolate Chip

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