Welcome to Off The Counter a guest post from Debra Szidon of Cocoon Home Design. Her lifestyle blog features dishes that are literally prepared, cooked and often times served off her kitchen counter.
The recipe she’s sharing with Kumquat is a one-pan wonder that’s perfect to feed six/eight people or served as a staple over several days for a family of four/five.
Roasted carrots, garlic and sausage topped with fresh dill: this dish is ideal for an Indian summer meal. Take a look at how quick and easy this tasty combination comes together.
Ingredients
1 can of garbanzo beans, 1 bunch of carrots, 2-3 garlic cloves, 1.5-2 lbs of sausage (chicken or pork with garlic), dill, 1/2 cup chicken broth, olive oil, salt and pepper.
Instructions
• Preheat oven to 350 degrees.
• Add chopped carrots, rinsed garbanzo beans and sliced garlic to an ovenproof pan.
• Lightly drizzle with olive oil and salt.
• Add the chicken broth (you may add a little more if you prefer it juicier).
• Place sausages on top and pierce each one with a fork.
• Cover and bake for 45 minutes, stirring occasionally.
• After the time is up, take the pan out, slice the sausages and mix them with the carrots, beans and garlic.
• Remove the cover and finish cooking for another 15 minutes.
• Finely chop the dill and add a generous amount on top of the pan when you’re ready to serve.
Enjoy!
A p.s. from Debra: I love this recipe since it’s so easy to prepare, but if you prefer dried beans just remember the time it takes to soak. Just one more thing/suggestion, I often serve the dish on top of a bed of sautéed spinach with a baguette or gluten free bread on the side…
Thank you Gretchen for inviting me to your blog!
Debra
