Roasted Sausage and Vegetables
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This Roasted Vegetables with Sausage recipe is one of my favorites to whip up on a busy weeknight or to batch cook ahead of time for some easy-access frozen meals later in the week. It’s extremely versatile and is a great way to get rid of leftover veggies you don’t know what else to do with. I like to use white-fleshed sweet potatoes when I can get them, because they have a nice color that stands apart from the carrots, but the recipe works just as well with orange- or purple-fleshed potatoes. You can also substitute parsnips, turnips, beets, or rutabaga if you like! And if you’re lucky enough to get your hands on some pre-made AIP-friendly sausage, feel free to swap that in, too.
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Roasted Sausage and Vegetables
Ingredients
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon sea salt
- 1 pound sweet potato cubed
- 1/2 pound carrots chopped
- 1 pound ground beef or pork
- 1/2 pound asparagus chopped
- 1 small onion chopped
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment or foil. Combine the oil and seasonings to make a paste, then toss the potatoes and carrots with half of the paste, arrange on the baking sheet in a single layer, and bake for 20 minutes.
- Meanwhile, brown the ground meat in a skillet over medium heat, then drain off the fat and toss the meat, asparagus, and onion with the remaining seasoning mixture.
- When the potatoes and carrots come out of the oven, add the meat mix to the baking sheet and give everything a good stir. Bake another 10-15 minutes or until the veggies are all fork-tender.