-
Prep time
1 hour 10 minutes
-
Cook time
35 minutes
-
Serves
12
Author Notes
I wanted to turn a typical style of side dish and make a meal, and get away from the red sauces I tend to favor. This one I really did just make up as I went along. In fact, I had three terrific carrots I was planning to use and forgot about them. Hah. Maybe next time. —Brian Coppola
Ingredients
-
10
Italian sausages (5 spicy, 5 sweet)
-
2
large Vidalia onions, chopped large
-
3
bell peppers (orange, yellow, red), chopped large
-
4
crowns of broccoli, chopped large
-
1
head cauliflower, chopped large
-
2.5 cups
sour cream
-
8 ounces
shredded parmesan cheese
-
8 ounces
shredded mozzarella cheese
-
8 ounces
shredded low salt baby swiss cheese
-
1.5 cups
chickpea crumbs
-
0.25 cups
fennel seeds
-
0.25 cups
cumin seeds
-
0.5 cups
minced garlic in oil
-
0.5 cups
whole grain mustard
-
2-3 tablespoons
black pepper
Directions
-
The sausages, onions, and vegetables can all be prepared at the same time (sausages in a countertop convection oven, onions on the stove, vegetables in the oven)
-
Cook Italian sausages at 425C, turning twice, for 30-40 minutes, followed by broiling for 10 minutes. Remove, cool slightly, and slice into pieces.
-
Place all chopped vegetables on a parchment sheet-lined pan, toss with pepper and EVOO spray, roast for 30 minutes at 450C, stirring once after 15 minutes. Remove.
-
Caramelize onions in EVOO in a large pan. Near the end, add fennel seeds, cumin seeds, black pepper, and garlic. Continue to heat until finished.
-
Add the vegetables and meat to the onions and mix well.
-
Prepare a sauce made up to the sour cream, parmesan cheese, and mustard.
-
Place half the meat and vegetable mixture in a 9x13 baking dish. Add the sauce and mix in the pan. Top with the other half of the meat and vegetables. Top with mozzarella and swiss, then the chickpea crumbs.
-
Bake at 350C for 35 minutes.
See what other Food52ers are saying.