Tuesday, October 8, 2013

Herby Roasted Sausage and Vegetables

Autumn has finally arrived in North Carolina. In true NC fashion, this weekend it was 85 degrees, and today....60.


To say I love the fall is putting it mildly.  Leaves changing, leggings, booties (the shoe kind) and all things pumpkiny and roasty re-enter my life.

It's glorious, y'all.

And with a very busy toddler, roasting equals an easy dinner for us. I even had tiny toddler hands helping me add the herbs.

She may or may not have made a ridiculous mess, but I think it might be just why this meal is so delicious.

Feel free to add any veggies you like, and to throw handfuls of herbs all over the counter and floor. It's more fun that way, I promise.


Herby Roasted Sausage and Vegetables

1 14-oz package of Kielbasa, cut into 2" pieces and halved
1/2 lb new potatoes, rinsed
1/2 apple, cut into 1/2 inch pieces
1 small parsnip, peeled and cut into 1/2 inch pieces
1 small carrot, peeled and cut into 1/2 inch pieces
1/2 squash, cut into 1/2 inch pieces
1/4 cup red onion, cut into 1/2 inch pieces
1 tablespoon paprika
1 teaspoon rosemary
1 tablespoon oregano
1 tablespoon parsley
3 cloves garlic, minced
1 tsp salt
1 tsp pepper
4 tablespoons extra virgin olive oil

Preheat the oven to 425 degrees.

In a large ziploc bag, add all ingredients and shake until all ingredients are well coated. Add to a jelly roll pan to spread out ingredients evenly. Roast for 20-25 minutes until potatoes and carrots are fork tender, turning 2-3 times.


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