Roasted carrots, fennel and sausage salad on yorkshire pudding

This recipe is basically just what the name says, but it comes together to something that's a lot more than the sum of its parts.  I originally served the salad with popovers on the side, but we were short on time to make popovers the other night.  Instead we made some individual stove-top yorkshire puddings, and they turned out to be a good base for the salad.

Ingredients:
Carrots
Fennel
Brats or sausages
Salad greens - I used spinach and arugula
Yorkshire pudding (recipe below): egg, milk, flour, salt, butter
Olive oil
salt
pepper
fennel seeds if you want.

Peel and cut carrots for roasting (whatever size you want and have time for.  I usually cut a regular carrot into halves or quarters length-wise, then cut them into 1-2 inch long pieces.  Toss with a little olive oil, salt, and pepper and some crushed fennel seeds if you're feeling fancy.  Put on a baking tray, then throw a little water on top - maybe 2-4 T, cover with foil, and bake for 10 min at 400 degrees.  Remove the foil and continue to roast until the carrots are tender.

Core and cut fennel into 1/4-1/2" wide slices, toss with olive oil, salt, and pepper, then roast at 400 degrees.

Cook some brats.

The basic recipe for a yorkshire pudding that I use is:

1 egg
1/2 c milk
1/2 c = 2.25 oz flour*
1/4 t salt.

This makes a good-sized yorkshire pudding for one hungry person if cooked in a 6" skillet.  I usually do it on the stove top: just preheat the skillet under medium low heat, add some butter, pour in the batter, cover with a lid.  Cook until the top of the batter is just set, about 3-5 minutes.  Flip and cook until the underside is slightly browned - another 1-2 minutes.  *Note: We've had good luck using gluten-free all-purpose flour blends.

To serve, put some greens on top of the yorkshire pudding (or next to your yorkshire pudding if you're not quite willing to take my word on this one).  Top with sausage and roasted veggies.  Enjoy.

Seriously, it blends together so well.  And it's easy.  So, it ranks as delicious, nutritious, cheap, and easy - the quad-fecta that I'm always looking for!

Another note: I'm starting to think that you can put just about any leftovers on top of a yorkshire pudding to make a good post-workout breakfast.  We regularly enjoy them cooked with a sprinkle of cinnamon and some melted chocolate chips and/or berries for breakfast or a snack.  They're also amazing as a base for left-over carnitas tacos, and today I threw some left over cheese and corn on top of one and was pretty pleased with the results.  You can also add cut up cooked sausages to the skillet before adding the egg batter to make Toad-in-a-hole.