Vegan Italian Sausage on Roasted Kale and Baby Carrots with Caramelized Balsamic Onions. This dish is hearty, flavorful, and perfect for a cozy meal.

Ingredients:

For the Kale and Baby Carrots:

  • 1 large bunch of kale, washed and torn into bite-sized pieces (stems removed)
  • 1 cup baby carrots, sliced into rounds
  • 1 tablespoon avocado oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Himalayan salt (or to taste)
  • 1/4 teaspoon red pepper flakes (adjust to heat preference)
  • Freshly ground black pepper (optional)

For the Vegan Italian Sausage:

  • 4 vegan Italian sausages (store-bought)
  • PAM cooking spray

For the Caramelized Balsamic Onions:

  • 1 large red onion, thinly sliced
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon coconut sugar (or brown sugar)
  • 1 tablespoon olive oil (or more as needed)
  • Pinch of salt

Instructions:

1. Prepare the Kale and Baby Carrots:

  • Preheat your oven to 400°F (200°C).
  • In a large mixing bowl, toss the kale and baby carrot rounds with avocado oil, oregano, garlic powder, Himalayan salt, and red pepper flakes. Add freshly ground black pepper if desired.
  • Spread the seasoned vegetables evenly on a baking sheet lined with parchment paper.
  • Roast in the preheated oven for 15-20 minutes, tossing halfway through. The kale should be crispy at the edges, and the carrots tender with a slight bite.

2. Caramelize the Onions:

  • While the veggies are roasting, heat 1 tablespoon of olive oil in a medium skillet over medium heat.
  • Add the sliced red onion and a pinch of salt. Cook, stirring occasionally, until the onions are soft and starting to turn golden, about 10-12 minutes.
  • Once the onions have softened and caramelized, add the balsamic vinegar and coconut sugar. Stir well to coat the onions evenly.
  • Cook for another 3-5 minutes, until the onions are deeply caramelized and the balsamic vinegar has reduced to a glaze. Remove from heat and set aside.

3. Cook the Vegan Italian Sausage:

  • Once the onions are caramelized, in a separate large skillet, spray PAM cooking spray and heat over medium heat.
  • Add the vegan Italian sausages to the skillet and cook, turning occasionally, until browned on all sides, about 6-8 minutes.
  • Once the sausages are nicely browned, remove from heat and set aside.

4. Assemble the Dish:

  • On each plate, create a bed of roasted kale and baby carrots.
  • Place the browned vegan Italian sausages on top of the veggies.
  • Generously spoon the caramelized balsamic onions over the sausages.

5. Serve:

  • Serve the dish warm, optionally garnishing with fresh herbs like parsley or basil for extra color and flavor.

Tips:

  • If you prefer a bit of crunch, sprinkle toasted pine nuts or sunflower seeds on top before serving.
  • Feel free to drizzle a little extra balsamic glaze over the entire dish for added richness.

Enjoy your hearty and satisfying vegan Italian sausage with flavorful roasted veggies and sweet, tangy caramelized onions!