Description
This a perfect, simple summer dish to eat on a hot summer day along side a hand crafted cold beer.
Ingredients
Scale
Homemade Radish Top Pesto
- 2 cups radish leaves
- 2 garlic cloves
- 1/2 cup Castello Hirten Cheese
- 1/2 cup roasted hazelnuts (sub pecans or almonds)
- 3 tbls fresh oregano
- 4–5 stems fresh thyme, stems removed
- juice of one lemon
- 1 cup extra virgin olive oil
Roasted Sausages and Vegetables
- 4–5, beer brat sausages – sub any other variety or flavor of sausages
- 4 large red potatoes, chopped into bite sized pieces
- 2 bunches radishes with leaves, separate the leaves to use for pesto and reserve the rest to toss with the vegetables. Halve the radishes
- 1 yellow squash or zucchini, sliced in moon halves
- 8 large green onion bulbs, halved – sub 1 large white onion, chopped in large pieces
Instructions
Homemade Radish Top Pesto
- In a food processor, pulse the radish leaves, garlic, Castello Hirten Cheese, hazelnuts, oregano, thyme, and lemon juice until finely ground.
- Once ground, with the food processor still on, slowly add the olive oil in a constant stream through the top feeding tube.
Roasted Sausages and Vegetables
- In a a large bowl, add the potatoes, reserved radish leaves, radishes, yellow squash, onions and toss in 1 cup of homemade pesto.
- Place the contents of the bowl in a deep cast iron skillet or baking dish. Arrange the sausages on top of the vegetables.
- Top the cast iron pan or baking dish with parchment paper and bake for 45 minutes at 375F.
- After 45 minutes, remove the parchment paper and bake for an additional 15 minutes to brown.
- Prep Time: 15 mins
- Cook Time: 58 mins
- Category: Main Coure
- Cuisine: American / Italian