Gravy And Biscuit Casserole With Roasted Vegetables

Ingredients

For the roasted greens:

Ingredients for the Roasted Vegetables:

• 1 pound Brussels sprouts, trimmed and halved
• 1 pound carrots, peeled and reduce into 1-inch pieces
• 1 pound parsnips, peeled and minimize into 1-inch pieces
• 1 tablespoon olive oil
• Salt and pepper to taste

For the gravy:

Ingredients, For the Gravy:

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1/4 cup chopped carrots
• 2 cups chicken or turkey broth
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon floor nutmeg

For the biscuit topping:

Ingredients, For the biscuit topping:

2 cups all-purpose flour

1 tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1/4 cup melted butter

Instructions

To make the roasted vegetables:

Ingredients:

• 1 pound of mixed vegetables (such as carrots, celery, onions, and potatoes)
• 2 tablespoons of olive oil
• 1 teaspoon of dried herbs (such as oregano, thyme, or rosemary)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400 levels Fahrenheit.
2. In a large bowl, combine the greens, olive oil, herbs, salt, and pepper. Toss to coat.
three. Spread the vegetables on a baking sheet and roast them in the oven for 20-25 minutes, or until they’re tender and golden brown.

To make the gravy:

Instructions, To make the gravy and biscuit casserole:

1. In a big saucepan, melt the butter over medium heat.
2. Whisk in the flour and cook for 1 minute.
3. Gradually whisk in the milk and cook dinner, stirring constantementely, till thickened and easy.
four. Bring to a simmer and cook for five minutes, or until the gravy has thickened to your required consistency.
5. Season with salt and pepper to taste.

To make the biscuit topping:

Instructions, To make the biscuit topping:

• Preheat oven to 350 levels F (175 levels C).
• In a large bowl, whisk together the flour, baking powder, and salt.
• Cut in the butter using a pastry blender or two knives until the mixture resembles coarse crumbs.
• Stir in the milk and cheddar cheese till just combined.
• Roll out the dough on a lightly floured floor to a 12-inch circle.
• Cut into 12 biscuits.
• Place the biscuits on a lightly greased baking sheet.
• Bake for 12-15 minutes, or till golden brown.

To assemble the casserole:

1. Preheat oven to 400 degrees F (200 levels C).

2. In a large bowl, mix greens, olive oil, salt, and pepper.

3. Spread greens on a baking sheet and roast in preheated oven for 20-25 minutes, or until tender.

4. While greens are roasting, brown sausage in a big skillet over medium heat.

5. Drain sausage and add to bowl with roasted vegetables.

6. In a separate bowl, whisk together milk, eggs, salt, pepper, and parsley.

7. Pour milk mixture over sausage and greens.

8. Top with biscuits.

9. Bake in preheated oven for 30-35 minutes, or till biscuits are golden brown.

10. Let stand for 10 minutes before serving.