Chicken Sausage Roasted With Corn And Rosemary: The Best Chicken Sausage Roasted With Corn And Rosemary Recipe from Cook'n

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	Chicken Sausage Roasted With Corn And Rosemary

Serves: 4

This fragrant and colorful mélange takes about half an hour to roast but less than a minute of your time. Its flair comes from the juxtaposition of ingredients and the magic of giving them some privacy in the caramelizing warmth of a hot oven.

   12 ounces chicken sausages, any type, cut into 2-inch lengths
   1 (10-ounce) can corn, drained
   1 (14-ounce) can diced tomatoes, drained
   1 tablespoon fresh rosemary leaves (1 sprit)
   1 cup chopped onions, fresh or frozen
   1 tablespoon olive oil
   Kosher salt and coarsely ground black pepper to taste

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Heat the oven to 425°F. Combine all ingredients in a 9-by-13-inch baking dish, and roast for 15 minutes. Flip the sausages and roast for another 15 minutes; serve.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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