one pan wonder

Have I ever mentioned how much I love my cast iron skillet? The one that was lovingly seasoned by my grandmother, then used for years by my mother before being gifted to me not too long ago? It may just be my favorite kitchen tool (shhh, don't tell the KitchenAid!) I use it nearly every night for something or other, feeling wonderfully old-fashioned with my apron and wooden spoon. I especially love the nights that involve sinfully simple meals made entirely in that one genius pan. Nights like tonight.

Oh seasonal veggies, how wonderful you are. 'Tis the season for two of my favorites, brussels sprouts and yams. With some fresh rosemary from the backyard garden, tasty lamb sausage links, and everyone's favorite fat, bacon grease, a one pan meal was made. It was delicious, it was easy, and it was pretty healthy; well, at least there were loads of fresh seasonal veggies. Follow along for a super simple weeknight meal that's sure to please. Bonus - cleanup is a breeze when you only use one pan!

skillet roasted seasonal veggies with lamb sausage
ingredients
6 lamb merguez sausage links
1 tsp bacon fat
1 medium onion, chopped
1/4 tsp minced garlic
3 large sweet potatoes, peeled & cubed
5 c halved brussels sprouts
1 tsp hazelnut oil
1 tsp hot Hungarian paprika
1/2 tsp smoked Spanish paprika

1 tsp parsley
1/2 tsp cumin
2 sprigs fresh rosemary
fresh ground salt & pepper to taste

directions

1. Preheat the oven to 350 and warm the cast iron skillet over medium heat. Melt the bacon fat in the pan and toss in the garlic & onions. When the onions begin to clarify, toss in the sausage links, cooking evenly. When the sausage is nearly cooked, remove from the pan and set aside on a plate.

2. With the flame steady at medium, heat the hazelnut oil and spices before mixing in the sweet potatoes. Lightly toss to coat each piece. When the potatoes begin to soften, mix in the brussels sprouts.

3. When the brussels sprouts begin to wilt, return the sausage to the pan and place the entire pan in the oven. Roast for about 20 minutes or until everything has a nice, even crisp. Serve hot with fresh beet greens for a tasty, simple meal.