Certain foods remind me of certain seasons. Hearty beef and vegetable stews come with cold winter nights and snugly sweaters while fresh, fruity salads and grilled chicken signify hot and humid, fun-filled days of summer. If every season has its own set of tastes and smells, what happens to that in between season when it’s not yet cold enough for hot soup but no longer warm enough for grilling outside?
I developed this recipe on one of those days when the weather was as fickle as the stock market. One day it was so chilly outside and the only thing my kids wanted to eat was soup, while the next day was warm enough for a poolside barbecue. In an effort to be spontaneous and go along with the flow, I whipped up this delicious hot dog and vegetable dish to go with rice. This dish is the perfect way to transition from summer days and grilled hot dogs to easing back into using my stove and oven more often during the cooler fall months.
If you are familiar with my cooking style, you know that I generally cook and eat healthy and unprocessed food and cut out a lot of sugar. Hot dogs are one of those things that I do get every once in a while as a treat for my kids and give to myself a break as well. This supper is so versatile and easy to prepare. If you don’t feel like making the sauce, you can always swap it out with your favorite bbq sauce. I like to serve it with rice but feel free to serve it over quinoa or pasta. You can also add potatoes and/or sweet potatoes and call it a one sheet pan dinner. Win win.
Sausage and Vegetables
- ½ cup apricot jam (preferably no sugar added)
- ½ cup orange juice
- ¼ cup soy sauce (or coconut aminos)
- 2 Tbsp honey
- 1 Tbsp tomato paste
- 1 tsp salt
- ½ tsp ground ginger
- ¼ tsp black pepper
- 2 packages sausages, sliced (look for uncured hot dogs)
- 1 red onion, chopped
- 2 red peppers, chopped
- 1 green pepper, chopped
- 8 oz broccoli florets
- Preheat the oven to 425° degrees.
- Combine the first eight ingredients to make the sauce and set aside.
- Spread out the sausages and vegetables on a sheet pan and pour the sauce over them. Toss everything to combine.
- Bake uncovered for 25-30 minutes or until the vegetables are tender and the sausages are crispy.
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