Italian Sausage Skillet with Spring Vegetables

If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, Italian Sausage Skillet with Spring Vegetables might be a recipe you should try. This recipe makes 4 servings with 183 calories, 7g of protein, and 4g of fat each. For $3.07 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe from Well Plated has 13 fans. It is a rather expensive recipe for fans of Mediterranean food. Easter will be even more special with this recipe. It works well as a side dish. If you have ground pepper, kosher salt, green onions, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour. With a spoonacular score of 94%, this dish is excellent. If you like this recipe, you might also like recipes such as Skillet Chicken with Creamy Spring Vegetables, One-Skillet Steak and Spring Vegetables with Mint Mustard Sauce, and Italian Sausage and Vegetables.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Place thepotatoes, carrots, and olive oil in a large, deep non-stick skillet with a tight fitting lid or a Dutch oven. Turn the heat to medium high, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and stir to coat. When the skillet becomes hot and begins tosizzle, immediatelyreduceheat to low. Cover and cook until the vegetables soften and brown, about 25-35 minutes. Shake the pan occassionally to prevent the potatoes from sticking. Remove the pan from the heat let sit for5 minutes, covered. Remove the vegetables to a dish or plateand set aside.Return the skillet to medium low heat. Add thesausagepieces and cook, stirring occasionally, until thesausagehas begun to brown andis almost (but not completely) cooked through, about 12 minutes. To the skillet, add thequartered mushrooms, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and oregano. Cook for 3 minutes, then add the garlic, half of the green onions, and the cherry tomatoes. Continue cooking until the mushrooms become slightly brown the the tomatoessoften and lose their firm shape, about 5 additional minutes. Check the sausage for doneness. If not yet ready, cook a few minutes longer, until cooked through.Add the reserved potatoes and carrots to the skillet and mix well. Stir in the peas, then cook 2-3 additional minutesto warm through. Sprinkle with remaining green onions, then serve.

 

Step by step:

1. Place thepotatoes, carrots, and olive oil in a large, deep non-stick skillet with a tight fitting lid or a Dutch oven. Turn the heat to medium high, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and stir to coat. When the skillet becomes hot and begins tosizzle, immediatelyreduceheat to low. Cover and cook until the vegetables soften and brown, about 25-35 minutes. Shake the pan occassionally to prevent the potatoes from sticking.

2. Remove the pan from the heat let sit for5 minutes, covered.

3. Remove the vegetables to a dish or plateand set aside.Return the skillet to medium low heat.

4. Add thesausagepieces and cook, stirring occasionally, until thesausagehas begun to brown andis almost (but not completely) cooked through, about 12 minutes. To the skillet, add thequartered mushrooms, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and oregano. Cook for 3 minutes, then add the garlic, half of the green onions, and the cherry tomatoes. Continue cooking until the mushrooms become slightly brown the the tomatoessoften and lose their firm shape, about 5 additional minutes. Check the sausage for doneness. If not yet ready, cook a few minutes longer, until cooked through.

5. Add the reserved potatoes and carrots to the skillet and mix well. Stir in the peas, then cook 2-3 additional minutesto warm through. Sprinkle with remaining green onions, then serve.

Nutrition Information:

covered percent of daily need