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:

8 ounces baby bella (cremini) mushrooms, quartered

3/4 pound baby red potatoes, cut in half or quartered

3-4 carrots, peeled and cut into 1/2-inch pieces (about 8 ounces)

1 tablespoon extra virgin olive oil

1 cup peas, fresh or frozen

3 cloves minced garlic

1 pint whole grape tomatoes

1/2 small bunch of green onions, chopped and divided (about 2 large or 3-4 small)

1/2 teaspoon ground black pepper, divided

1 teaspoon kosher salt, divided

1 teaspoon ground oregano

Equipment:

dutch oven

frying pan

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:

Quickview
184k Calories
6g Protein
4g Total Fat
32g Carbs
79% Health Score
Limit These
Calories
184k
9%

Fat
4g
6%

  Saturated Fat
0.6g
4%

Carbohydrates
32g
11%

  Sugar
9g
10%

Cholesterol
0.0mg
0%

Sodium
630mg
27%

Get Enough Of These
Protein
6g
14%

Vitamin A
8947IU
179%

Vitamin C
51mg
62%

Vitamin K
37µg
36%

Manganese
0.66mg
33%

Potassium
1154mg
33%

Fiber
7g
29%

Vitamin B6
0.57mg
28%

Copper
0.55mg
27%

Vitamin B3
5mg
25%

Vitamin B2
0.41mg
24%

Selenium
16µg
23%

Phosphorus
205mg
21%

Folate
81µg
20%

Vitamin B1
0.3mg
20%

Magnesium
58mg
15%

Vitamin B5
1mg
14%

Iron
2mg
12%

Zinc
1mg
11%

Vitamin E
1mg
11%

Calcium
72mg
7%

covered percent of daily need
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Food Trivia

During the Middle Ages, a lemon slice was served with fish because it was thought the juice would dissolve any bones that were accidentally swallowed.

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Chuck Norris doesn't go fishing when he's hungry. He just chooses a lake to be soup.

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