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25 Jan Roasted Winter Veggies with Smoked Sausage
Roasted Winter Veggies with Smoked Sausage
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Recipe Description
An abundance of hearty vegetables, like parsnips, carrots and potatoes, blend deliciously with Carolina Pride rope smoked sausage.
Yields
Spread the Word
Ingredients
- ¾ lb. Carolina Pride Rope Smoked Sausage, cut on the bias
- 1 lb. parsnips, peeled
- 1 lb. carrots, peeled
- 1 lb. Brussels sprouts, cut in half
- 1 red onion, quartered
- 1 lb. gold fingerling potatoes
- 1 lb. sweet potatoes, peeled
- 1 small butternut squash, peeled and seeded
- 3 Tbsp. extra virgin olive oil
- 1½ tsp. salt
- 3 Tbsp. fresh parsley for garnish
- Balsamic vinegar to taste
- Pepper to taste
- Other fresh spices, as desired, to taste
Directions
Preheat oven to 400°F. Chop veggies into 1¼-inch cubes. Lightly grease 2 baking sheets with nonstick spray. Place veggies and sausage on baking sheets. Blend olive oil and vinegar in cup, then drizzle over veggie/sausage mixture. Sprinkle with salt, pepper and spices as desired. Toss to coat well. Roast 25-35 minutes or until veggies are tender and desired color. Turn mixture with metal spatula once during cooking. Sprinkle with parsley and serve hot.
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