Craving dutch oven roasted vegetables, I took this excellent recipe from Viking, scaled it back a bit and added a package of sun-dried tomato chicken sausage. You can use whatever sausage you like, just be sure it's fully cooked beforehand. Leave it out and toss in some diced red pepper, zucchini and more onion if you're a vegetarian. In my 12 inch dutch oven the vegetables roasted for a total time of 50 minutes with 12 Kingsford briquettes in a ring around the bottom and 30 on the lid. After 30 minutes, stir in the green beans they only need 15-20 minutes to roast. If you can't find the tiny potatoes, cut whatever you have into smaller pieces and this recipe can easily be doubled to feed a crowd. Try to use fresh thyme if you can, combined with the olive oil, garlic and the smokey flavor of your dutch oven, you are going to love this hearty but healthy one dish dinner.
Roasted Baby Potatoes with Mushrooms, Green Beans and Sausage
3/4 lb baby new or fingerling potatoes, unpeeled
4-5 large mushrooms, sliced
2 shallots, peeled and thinly sliced
2 cloves garlic, chopped
1 Tblsp fresh thyme
1/2 lb fresh green beans, trimmed and washed
1 12 oz package pre-cooked chicken sausage, cut in quarters
2 Tblsp olive oil
Salt and freshly ground pepper to taste
Lightly oil or spray 12 inch or larger dutch oven.
Spread potatoes, mushrooms, shallots, sausage, garlic, thyme, salt and pepper in prepared oven.
Drizzle with olive oil and toss to coat evenly.
Bake at 400 degrees for 30 minutes.
Add green beans and stir.
Bake for 20 minutes or until vegetables are golden brown and potatoes are tender.
Makes 4 servings.
|Toss everything but green beans together in prepared oven|