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Roasted Chicken Sausage and Mixed Vegetables with Almonds Recipe

Roasted Chicken Sausage and Mixed Vegetables with Almonds recipe


This is a yummy dish with roasted chicken sausages and colorful veggies. We use almonds instead of pine nuts and add zucchini for more greens. It's cooked in the oven and is very tasty!


1 large eggplant
1 zucchini
1/4 cup almonds, slivered
4 chicken sausages
1 red bell pepper
1 yellow bell pepper
1 large red onion
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 small bunch Italian (flat leaf) parsley


Preheat the oven to 450°F and position the rack in the upper third of the oven.
Wash and dry all the fresh produce.
Trim the ends off the eggplant and zucchini, then cut them into medium dice. Place them on a large baking sheet.
Seed and slice both bell peppers into thin strips, and add them to the baking sheet with the eggplant and zucchini.
Peel the red onion, cut in half, and slice into thin strips. Add to the baking sheet.
Drizzle the vegetables with olive oil, sprinkle with salt, black pepper, and crushed red pepper. Toss to coat and spread out in an even layer.
Place the chicken sausages on the baking sheet, nestling them in with the vegetables.
Bake in the preheated oven, stirring the vegetables and turning the sausages halfway through, until the vegetables are tender and the sausages are cooked through, about 25 minutes.
While the sausages and vegetables are roasting, place a small skillet over medium heat.
Add the slivered almonds to the hot skillet. Cook, stirring frequently, until they are golden brown, about 3-5 minutes. Remove from heat and set aside.
Wash the parsley, remove the leaves from the stems, and roughly chop the leaves.
Once the sausages and vegetables are done, remove from the oven and drizzle with balsamic vinegar. Add half of the chopped parsley and toss everything to combine.
To serve, divide the roasted sausages and vegetables among plates. Sprinkle with toasted almonds and the remaining parsley.

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