Roasted Polish Sausage And Vegetables
From bakerme 7 years ago
- 30 minutes to make
- Serves 2
This is my take on a recipe I found in "Taste of Home" magazine a few years ago. It's quick and easy to make when you want to get dinner on the table quickly. If you want to leave out the sausage, the vegetables by themselves make a nice side dish.
Ingredients
- 1 medium sweet potato, scrubbed, and cut into shopping list
- 1-inch pieces shopping list
- 1 medium carrot, peeled and cut into 1-inch pieces shopping list
- 2 tsps. olive oil shopping list
- 1/2 lb. turkey Polish sausage, cut diagonally into shopping list
- 1-inch slices shopping list
- 1 medium zucchini, cut in half lengthwise and cut into 1-inch pieces shopping list
- 1 small shallot, cut into 1-inch pieces shopping list
- kosher salt, to taste shopping list
- freshly ground black pepper, to taste shopping list
How to make it
- Heat oven to 400 degrees. Place the sweet potato and carrot in a large bowl. Drizzle with olive oil and stir to coat. Spread the mixture in a single layer on a parchment paper lined baking sheet. Set the bowl aside, but DO NOT rinse it out, you're going to need it again. Stirring occasionally, roast the vegetables 20 mins. Place the sausage, zucchini, and shallot in the same bowl you used for the sweet potato and carrot. Sprinkle with salt and pepper and stir to combine. Stir into vegetable mixture and roast 15-20 mins. longer or until the vegetables are tender. Serve and enjoy!
- Note: If you leave out the Polish sausage, the roasted vegetables by themselves make a nice side dish. The original recipe includes yellow squash, whch we don't care for, but add it if you like. Increase the ingredient amounts to make the desired number of servings.
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