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!