Dinner: Roasted chicken sausage with tomatoes and portobello

We wanted something a little light on the starches so we opted for an English-looking dish, or what I’m assuming looks like an English-looking dish, myself never having been there.

I seasoned everything perfectly but left the tomatoes and mushrooms in to bake a little too long, so they lost some of their size. For the sausage, I used a Trader Joe’s sun-dried tomato chicken sausage, pierced a few times. It still tasted pretty good though.

Now that I’m looking the recipe again, I feel like I could’ve done it all in one dish rather than two. Oh well, next time.

(Pin courtesy of Salt & Lavendar)

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