Sausage and Root Vegetable Roast

Comfort can be found in a roasting pan.

Add a few vegetables, some herbs and some meat and you’re well on your way to a delicious meal.

It is warm, colorful and full of healthy veggies!

You can substitute any of the vegetables, herbs or meat depending on what you have on hand/are in the mood for.  Chicken would be amazing.  So would red onion, shallots, pears and potatoes.  Be adventurous.  It’s hard to mess this dish up.  Throw it all together in a pan and roast for about and hour.  Your home will be filled with an amazing aroma and I promise this meal will fill you with comfort!

Recipe: Sausage and Root Vegetable Roast

Ingredients:

3-4 Sausages (beef or pork)

2-3 Sweet Potatoes

1/2 Pound Carrots

1 Bell Pepper

1 Large Onion

1 Fennel Bulb

4-5 Garlic Cloves

2 Tablespoons Olive Oil

1 1/2 Teaspoons Herbs De Provence (or Italian Herbs)

1/2 Cup Chicken Broth

4 Tablespoons Balsamic Vinegar

Fresh Cracked Pepper

Dash of Salt

Directions:

Preheat oven to 450 Degrees.

Peel and cut sweet potatoes into cubes.

Slice fennel bulb, onion and pepper into slices/wedges.

Combine olive oil, herbs, chopped garlic and chicken broth into a medium bowl and mix together.

Pour over all the vegetables in roasting pan and sprinkle with salt and pepper.

Cover with foil and place in oven for about 30-45 minutes (open foil and check veggies at 30).

While the vegetables roast, brown sausage in a skillet.  You don’t have to cook them all the way through, they will finish cooking in roasting pan.

After 45 minutes, remove foil from roasting pan and stir veggies.  Add sausage and sprinkle with balsamic vinegar.

Let cook, uncovered for about 25 more minutes or until sausage is cooked through.  Stir again and serve hot!

I found this recipe via, Pinterest.  But it lead me to the cute blog, KayoticKitchen.  Check out the blog here!

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