Italian Sausage with Fall Veggies

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Summary

Yield
Servings
SourceStrongerTogether.coop
Prep time15 minutes
Cooking time45 minutes
Total time1 hour

Description

This is an easy and filling fall dish, and the ingredients are very flexible. Substitute your favorite root vegetables for the parsnip and sweet potato, or use any type of link sausage.

Ingredients

2  
parsnip (peeled and sliced)
1  
sweet potato (cubed)
1  
onion, red (thinly sliced)
4 cloves
garlic (peeled and chopped)
1 tablespoon
sage, fresh (or 1 tsp dried)
1/2 teaspoon
black pepper, ground
1/2 teaspoon
salt
2 teaspoons
vegetable oil
1 pound
sausage, Italian (uncooked links)
1/2 bunch
kale (stemmed and chopped )

Instructions

Heat the oven to 400 degrees F. In a large roasting pan, combine the parsnips, sweet potato, red onions, garlic, sage, pepper and salt, and drizzle with vegetable oil. Toss to coat. Pierce each sausage link four times on one side with a paring knife, then turn over and pierce four more times. Place the sausages on the vegetables and cover the pan tightly with foil.

Bake for 20 minutes, then uncover the pan, stir and turn the sausages, and roast for 15 minutes longer, uncovered. The vegetables should be tender when pierced with a paring knife; if the vegetables are in larger chunks, they may need more time to cook. When the vegetables are tender, add the kale to the hot pan and stir, then roast for 10 minutes longer. Serve hot.

Notes

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.