Sausages with Roasted Tomatoes and Portobello Mushrooms
Brats, portobello mushrooms, and tomatoes roasted in the oven make for a wonderfully easy comfort food meal!
Servings: 2
Ingredients
- 3-5 sausages (lately we've been enjoying Johnsonville brats)
- 3-5 tomatoes (I prefer the "on the vine" variety)
- 2 portobello mushrooms
- Lemon pepper
- Garlic powder
- Dried tarragon
- Salt to taste
- Worcestershire sauce
- Olive oilOn the side
- HP sauce (optional) (Canadian and UK readers will know what this is)
- Mustard (optional)
- Bread or bagels (optional)
Instructions
- Pre-heat oven to 375F.
- Cut tomatoes into halves, removing the cores. Place with whole portobello mushrooms in a baking dish (I use glass ones). You may need to do some creative arranging to make it all fit!
- Lightly season tomatoes with salt, lemon pepper, garlic powder, and tarragon. Season mushrooms with a little salt and be generous with the garlic powder.
- Lightly drizzle olive oil and shake Worcestershire sauce over tomatoes and mushrooms.
- In a separate baking dish, add sausages. Pierce sausages a few times to ensure they don't explode in oven.
- Put both dishes in oven and cook for 45-55 minutes (depends on how hot your oven actually runs). Turn sausages after cooking is half done to ensure they're nicely browned all over.
- Serve with bread and condiments of your choosing.
Notes
- You can easily buy HP sauce in Canada, and in England it's so common that when you say "brown sauce," they will immediately know what you're talking about. I have not seen HP sauce in regular grocery stores in the US. The taste is sort of like BBQ sauce but without the smokiness.
- You could use smaller breakfast sausages as well, and if you do, I suggest you put them in 15-20 minutes after the mushrooms and tomatoes so they don't burn.
- You could season the tomatoes and mushrooms with whatever herb blends you prefer - pretty much anything would work and I sometimes switch it up based on what I fancy.