Ingredients
- 4 tablespoons olive oil
- 1 head cauliflower cut into bite-size florets
- 1 cup diced yellow onion
- 1 cup diced baby Bella mushrooms
- 2 medium carrots peeled and diced
- Salt and pepper to taste
- 1 pound mild Italian sausage
- 4 tablespoons butter
- 1 cup celery
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh parsley
- 2 teaspoons minced fresh sage
- 1/2 cup dried cranberries
- 1/2 cup pecans
- 1/2 cup parmesan cheese or to taste
Instructions
- Preheat oven to 425° F. Spread cauliflower, mushrooms, carrots, and onions on a sheet pan. Pour 2-4 tablespoons of
- olive oil over vegetables and toss to coat. Sprinkle with salt and pepper.
- Roast in oven, stirring halfway through baking, for 25 minutes, until cauliflower begins to
- brown and veggies are soft.
- Meanwhile, brown sausage in 4 tablespoons of butter over medium heat in a frying pan.
- Use a slotted spoon to remove sausage from the pan, leaving butter and pan drippings
- behind. Add celery and fresh herbs to the pan drippings and saute for 4-5 minutes until celery is
- tender.
- After the vegetables on the sheet pan have roasted for the first 25 minutes, remove pan from
- oven. Add browned sausage, celery, and herbs to the sheet pan. Use a rubber spatula to be
- sure you’ve scraped all of the butter and drippings out of the frying pan.
- Add cranberries and pecans to the sheet pan and toss everything together. Sprinkle with
- parmesan cheese and return pan to the oven.
- Roast an additional 10-15 minutes until the vegetables are golden brown, the pecans are
- roasted and the cheese is melted.