One Pan Roasted Roots & Sausage
Two servings of veggies (one starchy) popped into the oven with a healthier sausage makes One Pan Roasted Roots & Sausage a perfect winter comfort food.
Ingredients
- 8 ounces carrots 3-4 medium carrots or other root vegetable
- 8 ounces parsnips 2-3 medium parsnips or other root vegetable
- 8 ounces beets about 1 large beet or other root vegetable
- 24 ounces potatoes 4-5 medium red potatoes
- 4 shallots peeled and quartered or 1 small onion chopped large
- 2 Tablespoons olive oil
- 1 teaspoon Chopped fresh rosemary
- Salt and ground black pepper
- 4 chicken sausage links or other sausage of your choice, halved lengthwise
Instructions
- Preheat oven to 425 degrees F Place the vegetables, potatoes, and shallots in a large bowl that allows room for stirring. Drizzle with oil, sprinkle with salt, pepper and rosemary, and toss to coat. Spray a large pan with non-tick spray, then arrange vegetables in a single layer. Roast about 20 minutes until vegetables are almost tender.
- Stir vegetables and push to one side of the pan. Place sausage, cut side down, on other side of the pan. Roast for an additional 10 minutes or until vegetables are tender and sausage is cooked through (test sausage for doneness with an instant read meat thermometer if there is any question). Taste and adjust seasoning.
- Serve hot, with or without sauce (see notes).
Notes
To include the sauce, mix together 1/2 cup non-fat plain Greek yogurt, 1 tablespoon reduced calorie mayonnaise, 1 tablespoon prepared horseradish, 1/2 teaspoon Worcestershire sauce. Serve with veggies and sausage.
Nutrition
Calories: 495kcal
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