Looking for a delicious, hearty, and quick meal that everyone will love? Look no further, because this Beyond Sausage with Roasted Potatoes, Tomatoes and Chimichurri is a crowd pleaser in every sense of the word.
If you haven’t tried the Beyond Sausages yet, you’re missing out. They come in two flavors – regular brats and spicy Italian – and both are super good. For this recipe I chose the spicy Italian for a little extra kick, but either would work perfectly if you aren’t a fan of heat.
100% plant based, gluten, dairy and grain free, this dish covers pretty much any dietary restrictions you have going on. If you’re following a low carb plan, you could always do the sausages and Chimichurri over roasted bell peppers and onions.
Probably the best part of the dish is the sauce. Chimichurri is one of my all time favorite sauces because it is not only delicious, but it is extremely versatile! Put it on roasted veggies, meat, rice and beans- whatever you want. It’s full of flavor, and gives a punch to any meal.
This dinner in totality took about 45 minutes start to finish, and the majority of the cooking time was roasting the potatoes. So really, this is a fairly quick and simple dish that everyone will enjoy.
Beyond Sausage with Roasted Potatoes, Tomatoes and Chimichurri
Author: The Lean Clean Eating Machine
- 4 medium potatoes – a mix of red, yellow and purple, cut into 1 inch cubes
- Olive oil
- Pink Himalayan Salt to taste
- Black pepper to taste
- 2 cups of multi color grape tomatoes
- 1 pack Beyond Sausage
- 2 bundles flat Italian parsley
Chimichurri Sauce:
- 2 bundles flat Italian parsley, stems removed from bottom, stems are fine up top.
- 4 large cloves garlic
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- Salt and pepper to taste
- 4 heaping teaspoons Oregano
- Pre-heat oven to 425 degrees Fahrenheit.
- Place cubed potatoes in a large mixing bowl and drizzle olive oil over the top and season with salt, and pepper. Toss to coat.
- Place potatoes on a large baking sheet in an even layer and place in oven. Flip every 10 minutes or so. Potatoes should take about 30 minutes total, or until they are golden brown.
- While potatoes are roasting, grab a large food processor and combine parsley (stems removed), garlic, olive oil, red wine vinegar, oregano and salt and pepper. Blend until everything is thoroughly combined. You don’t want your leaves to be too chunky, but you want them to be like the picture above. Set food processor aside as you may need to do a quick blend to mix everything up a little before serving.
- In a medium mixing bowl, drizzle your grape tomatoes with a little olive oil, salt and pepper.
- When potatoes are tender and starting to look golden, remove the baking sheet from oven and add on your tomatoes. Mix them in with the potatoes and place back in the oven for another 6-8 minutes, or until tomatoes begin to blister.
- While tomatoes are roasting, grab a large frying pan and lightly oil it. Heat to medium/ high heat and place your beyond sausages on in a single layer. You need to flip them constantly for 6 minutes to evenly cook.
- When sausage are finished, move to a cutting board and slice them up.
- Remove potatoes and tomatoes from oven and place on a plate, topping with sausage slices and Chimichurri.
- Serve and enjoy!