Our trips to the Farmer’s Market are mostly vegetable and fruit heavy BUT from time to time when we are purchasing meat, we’ll stop by Big Oak Farm to stock up. The owners, Mike and Dawn, are so friendly, so helpful, so nice, and they have the best meat at the market. Knowing where our meat comes from is a big bonus for us. I really appreciate them both. I mean, they are partially responsible for these Browned Sausage and Roasted Vegetable Tacos! With a little bit of planning, aspects of this recipe can last you all week. The gift that keeps on giving, amiright?
We love tacos over here. I also love the possibilities of different taco combinations and recipes. The possibilities are endless, y’all. These happen to be a bit savory, sweet and tangy. The savoriness comes from the sausage, the seasoned roasted broccoli and beans. A hint of sweetness from the roasted sweet potatoes and a zip of tang from the pickled radishes. The broccoli will get a bit charred while roasting, but this only adds to depth of flavor. Save a bit of the sausage for breakfast tacos in the morning. Topped with a drizzly egg, sweet potatoes, and green onion makes it a no brainer.
Save this recipe for later or make it for dinner tonight. Yes, this seems like a great idea.
Browned Sausage and Roasted Vegetable Tacos
Flavorful and hearty, these Browned Sausage and Roasted Vegetable Tacos come together in under 60 minutes from start to finish.
- 1 lb Pork Sausage
- 2 cloves Garlic minced
- 1 Tbsp Cumin
- 1/2 tsp Cayenne Powder
- 1 tsp Chili Powder
- 1 tsp Dried Oregano
Sautéed Black Beans
- 1 Can Black Beans Drained, 10 oz Can
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1 tsp Olive Oil
Roasted Broccoli and Sweet Potatoes
- 2 Sweet Potatoes Peeled and cubed
- 1 Head Broccoli Cut into Florets
- Olive Oil
- 10-15 Radish sliced and pickled
- 1-2 Tbsp Sugar
- 1 Cup Vinegar Apple Cider Vinegar or Red Wine Vinegar
- 1/2 Cup Water
- 1 tsp salt
- 10 peppercorns whole
- Toppings Avocado, bell pepper, jalapenos, cheese, yogurt
- Corn Tortillas
Roast the Broccoli and Sweet Potatoes
Preheat oven to 425ºF. Place Broccoli and Sweet Potatoes on sheet pan. Drizzle with olive oil. Season with salt and pepper. Roast for 20-25 minutes. Broccoli will be a bit charred, but this is a GOOD thing.
Quick Pickle the Radish
In a medium sauce pan over high heat, add vinegar, water, sugar, salt, peppercorns. Bring to boil to dissolve sugar. In a heat proof jar, add the radish. Once sugar is dissolved, remove from heat and pour over the radishes. Place in refrigerator for 15-20 minutes.
Season the Black Beans
Heat a large sauce pan over medium low to medium heat. Add beans and spices and drizzle with olive oil. Sautee until warmed, about 10 minutes. Remove and place in bowl. Set aside. Keep sauté pan on heat for browning the sausage.
In the same sauté pan as the beans, turn heat up to medium. Add the olive oil and garlic. Stir for 1 minute. Add sausage and seasonings. Sauté, stirring and breaking up sausage, until golden brown and cooked through. ~8 minutes. Turn heat to low/simmer and let stay on heat until ready to serve.
Construct tacos! Layer sausage, beans, veggies. Top with pickled radish and other toppings of your choice!
- You can buy store bought pickled anything - onions would be delicious, too - but why when it's SO easy to pickle your own. Pickled radishes can last in the fridge for up to 3 weeks. Make in advance and keep for multiple dishes!
- Roast more veggies if you feel like it and keep on hand for quick sides or healthy lunch throughout the week.
- Pair this with wine - always a good idea 😉 I enjoy this with a more fruity wine like Pinot Grigio.
Did you make this recipe? If so, tag @brookebasinger or use the hashtag, #brookebasingereats
If you happen to make these Browned Sausage and Roasted Vegetable Tacos, please be sure to leave a comment and/or give this recipe a rating! I love seeing how people make food 🙂