Kielbasa Sauerkraut and Potatoes is an easy one-dish recipe to make for your family as a weeknight dinner. Flavored with onion, garlic, thyme, and sage, it’s quite satisfying. And did I mention how easy it is to prepare? Make this dinner in under 45 minutes …
Easy Swedish Meatballs are a great choice when you want a simple, yet filling dinner for your family. The meatballs are tender and delicious, served over a mound of noodles or mashed potatoes with a dreamy, creamy sauce. Did I hear Comfort Food? You bet …
This Chicken Sheet Pan Dinner is perfect for summer. I make it practically every week, and it never ceases to amaze me at how quick and easy it is to prepare, and how very delicious it is. Continue reading Chicken Sheet Pan Dinner
After all the holiday meals and gatherings, it’s nice to be able to turn things down a notch with soup or an easy stir-fry dinner. Such as this recipe for Easy Chicken Low Mein.
Summer is here and that means it is burger season at our house. Whether I’m cooking with ground venison or beef, this recipe for Venison Burgers with Fry Sauce is a winner. It’s easy to make and adding the homemade fry sauce takes it to …
Make Lemon Garlic Shrimp Scampi when you’re craving shrimp–which I do often! This dish is so quick and easy, it makes a great weeknight dinner. And it’s delicious–so much better than the overly salty scampi you might order at a restaurant. It’s wonderful served with Rustic Sourdough Baguettes to soak up the delicious garlic butter. Continue reading Lemon Garlic Shrimp Scampi
Pork Lo Mein is a Asian recipe to try making for your family. Tender pieces of thinly sliced pork and vegetables in a tangy sauce served over perfectly cooked linguine. So good!
Try these Slow-Cooked Barbecued Pork Sandwiches when you’re going to be away from your kitchen but want something delicious to serve to your family for supper.
Bratwurst with Roasted Vegetables (and Gnocchi) is an amazingly easy sheet pan dinner to prepare for your family. Packed with vegetables, it’s loaded with roasted potatoes, green peppers, onions, zucchini, mushrooms, and brussels sprouts. Plus it has the added bonus of crisp, yet chewy and oh, so delicious potato gnocchi.
(Recipe slightly modified on 2/17/22.)
When roasted in the oven, the gnocchi turns crisp and golden, yet soaks up all the wonderful garlic and olive oil flavors. It’s so tender and delicious that it was nearly my favorite bite in this dish. Yes, in fact, on further contemplation, those little gnocchi bites were most definitely my favorite, as I saved one or two for my very last bites, and that’s always a good indication!
Preheat oven to 425 degrees. Line a baking pan with tinfoil (for easy cleanup). Spray the foil with cooking spray so that the vegetables will not cling to the foil. Gather all your ingredients and prepare your vegetables.
Cut Yukon potatoes into bite-size cubes. Slice a bell pepper (either green or red) into large chunks. A red pepper will give this dish extra color. Slice 3-4 shishito peppers for a bit of heat. Chop a sweet onion. Cut two small zucchini in half lengthwise, and then slice into 1/2″ pieces. Slice mushrooms. Place all of these vegetables into a large bowl.
To the bowl of vegetables, add extra-virgin olive oil, melted butter, minced garlic, lemon juice, freshly chopped parsley, red pepper flakes, kosher salt, and black pepper. With a long-handled wooden spoon, stir everything together until combined.
Spoon vegetables onto the prepared baking sheet, covering the entire pan. Place fresh bratwurst on top of the vegetables. As the bratwurst cooks, the oils and juices will seep down into the vegetables giving them a wonderful flavor. Bake in a preheated oven for 20 minutes.
Of course, you may substitute Irish Sausages or Italian Sausages for the Bratwurst and this dish will be just as enjoyable.
While the vegetables cook, prepare the rest of the ingredients. Trim and halve brussels sprouts and place in the large used bowl along with the fresh or frozen gnocchi.
Fresh Gnocchi is Amazing and So Delicious!
I like to make a batch of fresh gnocchi and then freeze a portion of it for later use, such as in this recipe. Feel free to use store bought gnocchi (frozen or shelf-stable), although fresh gnocchi is very easy to make–something I didn’t learn until I was over 50 years old!
The used bowl will have leftover oil and seasonings in it, but I like to add more olive oil and another tablespoon of minced garlic to the brussels sprouts and gnocchi. Toss in some more freshly chopped parsley, too.
Remove the baking sheet from the oven. Using a fork or tongs, transfer the bratwurst to a plate or pan so that you can tend to the vegetables. Turn the partially roasted vegetables with a metal spatula. Add in the freshly prepared brussels sprouts and gnocchi and gently stir to combine. Return the bratwurst to the pan, placing on top of the vegetables. Roast for another 15-20 minutes, stirring once or twice until the gnocchi is plump and the brussels sprouts are tender and starting to brown.
To serve, place the roasted vegetables on a large platter and arrange the bratwurst on top. Serve with a nice hard bread, such as Rustic Sourdough Baguettes or with Molasses Rye Bread. This recipe will serve 6-8 people.
See more Main Dishes Here.
Our family enjoys these Black Bean Beef Flautas that are baked in the oven, not fried. Spicy ground burger and black beans rolled up in a crunchy flour tortilla. So yummy!