Throw veggie sausages in the oven and call it dinner. Pillowy flatbread, a dollop of yogurt, and a handful of mint leaves keep it cool.
What You Get
Plant-based hot Italian sausages
What You’ll Need
Makes 3 servings
10 minutes active
30 minutes total
Preheat the oven to 450°F. Line a sheet pan with parchment or foil.
Trim the carrots and cut them into halves or quarters lengthwise, depending on size. Pile them on half of the sheet pan, drizzle with 2 tablespoons olive oil, season with salt, and toss to coat. Place the veggie sausages on the other half of the pan, drizzle with 1 tablespoon olive oil, and toss to coat. Transfer the pan to the oven and roast until the sausages are golden and the ends of the carrots are charred, about 25 minutes.
Meanwhile, slice a couple of handfuls of the radicchio, reserving the rest for another use. Pick a handful of mint leaves and toss the stems. Toward the end of roasting, wrap the pitas in foil and slide them into the oven to warm, 5 minutes.
To build the wraps, place the warm pita on plates, and smear with the garlic yogurt. Fill with the veggie sausages and carrots, and top with the sliced radicchio, mint leaves, and pickled onions. Fold over and serve warm.