Roasted Vegetable and Sausage Bake

This tasty oven bake can easily be customized to whatever is in your fridge

Roasted Vegetable and Sausage Bake

This is a great way to clean out your fridge and make a few veggies and some sausage go a long way towards feeding your crew. It's also very easy to adapt to whatever you have on hand or like best.

Roasted Vegetable and Sausage Bake

Potatoes, carrots, mushrooms, squash, sweet potatoes, fennel, onions, celery, beets or any veggies you like with sausage and apple

• 5 potatoes, cut in 1" chunks

• 1 cup mushrooms, halved

• 2 carrots, cut in 1" chunks

• 2 celery stalks, cut in 1" chunks

• 1 apple, cut in 1" chunks

• 1 clove garlic

• 1-2 tbsp olive oil

• 4-8 sausages, any flavour you like (we prefer honey garlic)

• seasoning or herbs like Herbes de Provence or Montreal Chicken Spice

• salt and pepper to taste

I like to end up with 4-8 cups of veggies all together, depending on how many people I'm serving. I love to combine beets with carrots, sweet potatoes, and apple - I'm such a fan of that sweet combination! But feel free to use any combination of veggies that you like. Suggestions include potatoes, carrots, mushrooms, squash, sweet potatoes, fennel, onions, celery, beets, parsnips or Brussel sprouts. Use any flavour of sausage that you like as well - we love turkey honey garlic but you could easily use Italian or plain - whatever you have on hand that goes with your veggies.

Directions

Preheat oven to 425 F. In a large roasting pan, add the potatoes and whatever vegetables you are using. Add the garlic, oil, and seasonings and toss to coat. Place in the oven and roast for 25 - 30 minutes. Remove from the oven and place the sausages on top of the veggies. Drizzle with a little olive oil and place in the oven for 20 - 25 minutes until the sausages are cooked. Serve.

Verdict

This is a super simple and delicious way to serve fall veggies and sausage. So comforting and tasty!

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