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 SuperSimple RECIPES

SAUSAGE BAKE WITH ROASTED ROOT VEGETABLES
From the recipe box of travel writer Carole Terwilliger Meyers.
Follow her Travels With Carole blog.

This is a popular dish with my vegan offspring and their children.  My son is crazy about garlic, so I usually do at least 2 heads.  The kids especially like the potatoes and carrots, so I sometimes adjust those items up in quantity.  Beets can be messy, so I usually avoid them unless I can find the gold ones.  I like to use Bruce Aidell’s andouille sausage but vegan sausage also works well, and the recipe is also delicious with no sausage.  At about 40 minutes I stick the hardest item—usually the carrots—with a fork to check if they are done.  Don’t take this dish out too early; the veggies need to be a tad crispy.


4 potatoes (I like russet or Yukon Gold), peeled, halved lengthwise, then cut crosswise    into approximately 2-inch pieces
6 carrots, cut in about 2-inch pieces
-pound Brussels sprouts, halved
1 medium red onion (for color) or white onion, peeled, cut into 8 wedges
1 head garlic, cut in half
2 pre-cooked sausage of your choice, cut in 2-inch pieces
     optional:
beets, peeled, halved lengthwise, then crosswise to about 2-inch pieces
1 yam, peeled, halved lengthwise, then crosswise to about 2-inch pieces
1 sweet potato, peeled, halved lengthwise, then crosswise to about 2-inch pieces
parsnips, peeled, halved lengthwise, then crosswise to about 2-inch pieces
rutabaga, peeled, halved lengthwise, then crosswise to about 2-inch pieces
2 large portobello mushrooms, whole (these will shrink)
fennel (halved)

          Place ingredients in olive oil-greased large baking pan.  Drizzle with olive oil, and sprinkle with pepper. 
450 degrees, 45 minutes; use a spatula to turn a few times. 

 

 

 

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