This Sweet Root Vegetable Tray Roast pairs perfectly well with a spinach or kale salad to complete the meal.
Ingredients:
This can be made with any combination of 2 lbs of root vegetables. Look for colors as they represent minerals and phytonutrients. Important nutrients for for maintaining health.
½ pound red beets
½ pound carrots
½ pound parsnips
½ pound golden potatoes
1 package (12 oz) Sweet Sausage: Italian or Apple Chicken, Pork or Beef
3-4 TBS or more of Extra Virgin Olive Oil, Ghee or Raw Coconut Oil (warmed to be liquid)
Salt and Pepper to taste
Optional: sage, thyme and rosemary. A little sprinkle of each dry herb or use fresh by adding a few whole leaves of sage, and snip the thyme sprigs and rosemary branches into 2” pieces and toss when combining other ingredients.
Directions:
Prep: You don’t want your veggies to steam; you want them to roast. So ensure they go into the oven dry. After you wash and chop them, plan plenty of time for them to dry.
Cut the root veg and sausages into forkful-size pieces. They should be the same thickness, for even roasting. Coarsely chop the onion.
Combine: in a large bowl, toss with enough oil to coat. Remember the sausages will also add some fat during roasting.
Bake: spread them out on their sheet pans, with some room between a single layer. The more spacing, the more steam escapes, the better roast. Use a baking sheet with no edge or low edge to increase air flow. Use unbleached baking parchment for easier clean up, though you will need to secure a corner while you are turning during the roasting. I use a second spoon or spatula for tis. Bake at 375 degrees about an hour, turning every 15-20 minutes to make sure all the sides get oiled and roasted. They’re done with the roots are easily pierced by a fork and have some golden-brown color. Typically 45min-1 hr.
Serve: transfer to a serving bowl. You could sprinkle the pan with chopped parsley. Serve with a leafy green salad for a complete meal.
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