Roasted Veggie, Sausage, and Meatball Cassoulet

Cassoulet:  A rich, slow-cooked casserole originating in the south of France.  Ahhh, what could be better on a cool weeknight than a one-dish meal?

Except one that started out as this…

And this…

And finally this?

Sometimes I just can’t make up my mind! :)

Roasted Veggie, Sausage, and Meatball Cassoulet

1 head of cauliflower, broken into florets

1 head of broccoli, broken into florets

1 red bell pepper, seeded & cut into chunks

2 to 3 Tbsp. extra virgin olive oil, divided

Sea salt & freshly ground pepper

Italian Meatballs (use your basic meatball recipe; add Italian seasoning, oregano, & lotsa garlic)

2 Tbsp. butter, divided

8 oz. whole mushrooms, quartered

8 oz. Italian sausage (in the casing), cut on the diagonal (I used “hot” sausage, my preference)

2 Tbsp. butter, divided

1/2 c. white wine

1/2 c. chicken stock

1 bay leaf

1 Tbsp. flour

Preheat oven to 425° F.

Place vegetables in a large bowl.  (Reserve broccoli & cauliflower stems for soup — blatant hint re: forthcoming post.)

Drizzle veggies with 2 tablespoons olive oil.  Sprinkle with salt & pepper; toss to coat.

Transfer to a large baking sheet; leave about 1/4 of the sheet free for the meatballs.

Line the “open space” of the baking sheet with foil.  Prepare Italian Meatballs.

Place meatballs on foil lined baking sheet.  Bake veggies and meatballs for 20 to 25 minutes; remove from oven.

Carefully remove meatballs (foil and all); set aside.

Spread vegetables out over entire baking sheet (give ’em a stir while you’re at it); return to oven for another 10 to 15 minutes, or until “roasted” looking.  Remove from oven; set aside.  (Turn off oven.)

Meanwhile, melt 1 tablespoon butter in a skillet or sauté pan over medium heat.  Add mushrooms and sauté until golden; remove and set aside.

In the same skillet, add remaining tablespoon of olive oil.  Increase heat to medium high.  Add Italian sausage; brown until thoroughly cooked.

Deglaze the skillet with white wine.  Add chicken stock, mushrooms, and bay leaf.  Bring to a boil; reduce heat to a gentle simmer.

Have a glass of wine and think about what it is you’re trying to make.

Next…

Get out a large Dutch oven or French oven (which I should have used in the first place) and melt the remaining tablespoon of butter in it.

Add flour to make a roux.

Pour in broth/wine liquid from skillet; whisk until thickened.  (Add more chicken stock if sauce is too thick.)

Stir in roasted veggies, meatballs, sausage, and mushrooms.

Remove bay leaf.  Season with salt & pepper to taste.

Place casserole in oven.  Heat for 15 to 20 minutes (use the residual heat from roasting the veggies — no need to turn the oven back on.)

Sweet talk hubby as to why dinner is taking so long.

Fix your hair, put on some fresh lipstick, open the oven door and proclaim, “The Cassoulet is ready!”

Serve promptly.

Enjoying messin’ around in my kitchen,

~ Kim

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18 thoughts on “Roasted Veggie, Sausage, and Meatball Cassoulet

  1. Ha ha ha Kim both of us roasting veggies away in our little corner of the USA :) I love it. Although your organized veggies make my free style veggies look like a mess :( they were still delicious but next time I will put mine in order ;) delicious meal by the way! Luv ya.

    • Isabelle, your free style approach was FOOD ART — loved it! My tidy little rows resulted from not being able to make up my mind, lol — three separate batches, aarrgghh… next time I’m definitely throwing ’em all together! :)

    • You’re right, Shirley — the individual components were tasty by themselves and would make a great meal on their own (I taste tested, so this information is accurate…) :)

  2. Some of my most favorite meals, Kimby, are simply roasting veggies like you’ve done here…following your life, cooking, adventures keep confirming to me that we are kindred spirits…tweeted this goodness! xoxo Ally

  3. Pingback: Soup’s On! (Creamy Broccoli & Cauliflower Soup with Rosemary Olive Oil Crackers) « a little lunch

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