Roasted Sausages With Chickpeas and Spinach
Recipe by Melissa Clark | Total time: 20 minutes I always keep sausages on hand in the freezer. Quick to defrost, preseasoned and ready for your pan, they are a boon for those crazy, busy nights. In this recipe, I roast them with cumin-scented chickpeas, then shift to broiling so everything gets a little crisp at the edges. I love to throw some spinach in during the last minute of cooking so it can wilt into silky ribbons. The extra veg eliminates the need for a salad, turning this into a one-pan meal. Use whatever kind of sausage you like best — pork, chicken, turkey; spicy or mild. This easy, speedy meal is both endlessly adaptable and consistently satisfying. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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