As much as I love a recipe which has two sticks of butter in it, there are times when a more health option is the way to go. I came up with this recipe, and it was a huge hit. This recipe is also gluten-free!
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| Roasted Sausage & Shrimp With Vegetables |
1 16oz pkg Polish Sausage, cut into coin slices
1 12 oz bag frozen medium shrimp, peeled & deveined with tail-on
2 crowns of broccoli, cut into bite-sized florets
1 red pepper, cut into 1/2 inch pieces
1 1.5 lb bag of baby potatoes (I used The Little Potato Company.)
Olive oil
1 1.0 oz pkg Hidden Valley Ranch dry seasoning mix
Freshly ground black pepper
In a large bowl, put in the sausage slices, frozen shrimp, broccoli florets, red pepper pieces, and the potatoes. Stir together to evenly distribute meat and vegetables together.
Pour some olive oil over the meat and vegetables. Stir gently together with a large wooden spoon to coat all of the ingredients. If the ingredients still seem too dry, add a little bit more oil and stir again to evenly coat. Sprinkle half of the dry ranch mix over the meat and vegetables with some freshly ground black pepper to taste. Gently mix together. Sprinkle the rest of the ranch seasoning with any additional black pepper and mix again.
Spray a large baking sheet with non-stick cooking spray. Pour meat and veggies onto the baking sheet and evenly distribute in the pan. Bake at 350 degrees for 30 minutes. Raise the temperature of the oven to 425 degrees for 15-20 minutes or until potatoes are tender, and the meat is sizzling.
This can be served with some seasonal fruit, a side salad and/or bread. You will not be disappointed!
- Feel free to use turkey sausage instead of the polish sausage.
- You can use other vegetables you might like or have on hand such as carrots or green beans.
- The reason for keeping the shrimp frozen is that shrimp cooks very fast. With the amount of time the other ingredients need to cook, the shrimp need to be frozen when they go in so they will not become too overcooked.