Serves 3 to 4

  • 1 sweet red pepper, thinly sliced
  • 1 small acorn squash, scrubbed, seeded and cut into 1/4-inch wedges
  • 1 yellow onion, thinly sliced 6 sprigs fresh thyme
  • 3 Tbsp. canola oil, divided
  • 4 to 6 Italian sausages
  • 1/4 tsp. salt, divided
  • Fresh black pepper
  • 6 kale leaves, roughly torn

    Preheat the oven to 400°. Line a large rimmed baking sheet or shallow roasting pan with parchment paper.

    Put the red pepper, squash, onion and thyme sprigs on the pan and drizzle with 2 tablespoons of the canola oil. Toss well and spread out in a single layer. Nestle the sausages in between the vegetables. Sprinkle with 1/8 teaspoon of the salt and season with pepper. Roast 25 to 30 minutes.

    Toss the kale with the remaining 1 tablespoon canola oil and remaining 1/8 teaspoon salt. Turn the sausages, then sprinkle torn kale evenly over the pan. Roast another 7 minutes or until the kale wilts and the other vegetables are tender and golden. Serve immediately.

    From Uncomplicated: Taking the Stress Out of Home Cooking (Penguin Canada) by Claire Tansey.

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