I made a simpler, faster and just as tasty a version of my Lazy Sunday Casserole. If you’re into easy, rustic dinners with maximum flavour… this one’s for you!
I combined all my favourite ingredients—potatoes, sausages, carrots and onions—and flavours (ranch and jalapeños) and put them in one big ole casserole. Prepping this baby is so easy, and the oven does all the work.
What more could a girl (or guy) ask for?
Ingredients:
4 pork sausages
1 1/2 pound red potatoes
1 pound baby carrots
1 large red onion
4 tbsp oil
1 jalapeño
2 small garlic cloves
3 tsp ranch seasoning
salt & pepper
Directions:
This has to be my all-time favourite seasoning, really.

You can chop everything by hand and mix it, or you can use your food processor. I used my spice mill instead.
My jalapeño was blazing hot so I used only one. If your jalapeños are mellower you can use two as well. Deseed them and give them a rough chop.

Is it just me or are home-grown peppers a heck of a lot spicier than store-bought? Something I noticed with my Anaheim’s as well.
Combine the oil, garlic and jalapeño and blitz.

It almost looks like a pesto. Really sticks to the vegetables.

I left the skin on my potatoes (thoroughly scrubbed them) but feel free to peel them.
Cut the potatoes and onion in wedges. I bought pre grated baby carrots and sliced them in half. Put everything in a casserole and coat them with the flavoured oil. Reserve some for the sausages.

Cut each sausage in three equal parts.

I use pork sausages because they seem to stay moister even after longer cooking time than beef sausages. Feel free to use beef sausages or a mix of both.
Add the sausages and brush them with the remaining oil.

Season with a little kosher salt and black pepper.

Place the casserole in a preheated oven at 200C° (400F°) for 45 to 60 minutes, depending on the size of the vegetables. Flip the sausages halfway through the cooking process!
Everything about this casserole screams comfort!

| Another Lazy Sunday Casserole | |||||||||
| Ingredients |
1 1/2 pound red potatoes 1 pound baby carrots 1 large red onion 4 tbsp oil 1 jalapeño 2 small garlic cloves 3 tsp Ranch seasoning (recipe is at kayotickitchen.com) Directions |
|
If your jalapeños are mellower than mine are you can use two as well. Deseed them and give them a rough chop. Combine the oil, garlic and jalapeño and blitz. Stir in the ranch seasoning. Cut the potatoes and onion in wedges. I bought pre grated baby carrots and sliced them in half. Put everything in a casserole and coat them with the flavoured oil. Reserve some for the sausages. Cut each sausage in three equal parts. Add the sausages and brush them with the remaining oil. Season the casserole with a little kosher salt and some black pepper. Place the casserole in a preheated oven at 200C° (400F°) for 45 to 60 minutes, depending on the size of the vegetables. Flip the sausages halfway through the cooking process! Meal type: |
Main course, Casserole, Pork |
Servings: |
4 |
Copyright: |
© kayotickitchen.com |
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Here it is, folks: my 1st home-grown jalapeño recipe. Even though I know I shouldn’t have picked the sucker just yet, I did. Couldn’t wait. And it was perfect! I’m always trying to come up with new recipes for roasted potatoes, and well, these are fabulous. And not just because of the jalapeño. No, really. I made a slightly different ranch seasoning and used it not only for my roasted potatoes,…