SUPPER KIDS RECIPES

Name: Sheetpan Sausage Supper
Cook time: 15 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 pound trimmed whole Brussels sprouts; 3 parsnips, cut into 1/4-inch slicesu00A0; 3 sweet potatoes, cut into wedgesu00A0; 2 red onions, cut into quartersu00A0; 3 tablespoons olive oilu00A0; 1/2 teaspoon dried sageu00A0; Sprinkle of kosher saltu00A0; Sprinkle of freshly ground black pepperu00A0; 12 Italian sausagesu00A0

SHEETPAN SAUSAGE SUPPER RECIPE | REE DRUMMOND | FOO…

Sheetpan Sausage Supper Recipe | Ree Drummond | Foo… image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 1 hours 0 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 pound trimmed whole Brussels sprouts
3 parsnips, cut into 1/4-inch slices
3 sweet potatoes, cut into wedges
2 red onions, cut into quarters
3 tablespoons olive oil
1/2 teaspoon dried sage
Sprinkle of kosher salt
Sprinkle of freshly ground black pepper
12 Italian sausages

Steps:

Preheat the oven to 375 degrees F.
Add the Brussels sprouts, parsnips, sweet potatoes and onions to a baking sheet. Add the olive oil, sage, salt and pepper and toss. Put the sausages in and around the vegetables.
Bake until the sausages are cooked through and the vegetables are tender, 40 to 45 minutes. Serve.

CREAMY PESTO & KALE PASTA RECIPE | BBC ... - BBC GOOD FOOD

Creamy pesto & kale pasta recipe | BBC ... - BBC Good Food image

Enjoy our creamy pesto and kale pasta as a tasty and nutritious supper. Make it with just a handful of ingredients and storecupboard staples

Provided by Esther Clark

Categories Dinner, Lunch, Pasta, Supper

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 6

Ingredients

1 tbsp rapeseed oil
2 red onions , thinly sliced
300g kale
300g wholemeal pasta (penne or mafalda work well)
4 tbsp reduced-fat cream cheese
4 tbsp fresh pesto or vegetarian alternative

Steps:

Heat the oil in a large pan over a medium heat. Fry the onions for 10 mins until softened and beginning to caramelise. Add the kale and 100ml water, then cover and cook for 5 mins more, or until the kale has wilted.
Cook the pasta following pack instructions. Drain, reserving a little of the cooking water. Toss the pasta with the onion mixture, cream cheese and pesto, adding a splash of the reserved cooking water to loosen, if needed. Season.

Nutrition Facts : Calories 428 calories, FatContent 13 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 55 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 11 grams fiber, ProteinContent 17 grams protein, SodiumContent 0.7 milligram of sodium

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SHEETPAN SAUSAGE SUPPER RECIPE | REE DRUMMOND | FOO…

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