Tag: roastedvegetables

I’ve mentioned this on the blog before, but growing up my mom used to make giambotto for us all the time. It’s pretty much the easiest sheet pan dinner ever: throw whatever vegetables you have in the fridge on a sheet pan, add some meat, and roast until perfect. My mom makes it with all the Italian spices and and tosses it with parmesan cheese, and I swear it’s one of my most favorite meals. It’s warm and filling and cozy and so easy, plus it makes the house smell wonderful.

Before I get to the most recent iteration of the recipe I made, a quick guide to roasting dinners.

• If you’re using potatoes, you’re gonna want to put them in the oven on their own for about 15-20 minutes so that they’ll be finished cooking at the same time as everything else. Alternatively, wrap your potato in a wet paper towel and microwave for about 5-7 minutes before dicing so it can get soft.
• You can use pretty much any vegetables you have, fresh or frozen. My favorites are: onions, bell pepper, potatoes, green beans, sweet potato, mushrooms, broccoli, cauliflower, carrots, and zucchini or any other squash.
• Season everything. A lot.
• If you’re using meat, be careful. No one wants dry chicken! When I use sausage, I just toss it in the pan with the rest of the vegetables and it does just fine. If you’re using chicken I would suggest either sautéing it in a pan on the stove top and just serving everything together, or add it chopped up to your sheet pan with about 10-12 minutes left.

And now for the version I made most recently! I hope you enjoy a taste of my home 🙂

Giambotto

Serves: 4

Cook time: 40 minutes

Ingredients

• 2 potatoes, diced
• 1/2 bag frozen green beans
• 1/2 bag baby carrots, chopped
• 1 medium onion, diced
• 1 bell pepper, diced
• 5 Italian sausages, sliced
• 3 tablespoons olive oil
• 2 tablespoons basil
• 2 tablespoons oregano
• 1 tablespoon garlic powder
• 2 tablespoons salt
• 1 tablespoon black pepper
• Parmesan cheese, to serve

Instructions

1. Preheat oven to 450°F. In a medium bowl, toss the diced potatoes with 1 tablespoon of olive oil, 1 tablespoon each of basil, oregano, and salt, and half a tablespoon of garlic powder and black pepper.
2. Pour potatoes onto a sheet pan and roast in the oven for about 20 minutes.
3. Meanwhile, toss the other diced vegetables with the remainder of the olive oil and spices.
4. After 20 minutes, add the vegetables and the sliced sausage to the sheet pan, and cook about 20 minutes longer.
5. Remove from the oven, toss with parmesan cheese, and serve