Diet: Gluten-Free
This is an easy and filling dish, and the ingredients are very flexible. Substitute your favorite root vegetables for the parsnip and sweet potato or use any type of link sausage.
SERVES: 4
Ingredients
- Parsnips, peeled and sliced – 2 medium
- Sweet potato, cubed – 1 small
- Red onion, sliced thin – 1 small
- Garlic, chopped – 4 cloves
- Fresh sage – 1 TBSP (or 1 TSP dried)
- Black pepper – ½ TSP
- Salt – ½ TSP
- Vegetable oil – 2 TSP
- Italian sausage links, uncooked – 1 pound
- Kale, stemmed and chopped – ½ bunch
Directions
1. Preheat oven to 400°F.
2. On a sheet pan, combine the parsnips, sweet potato, red onions, garlic, sage, pepper and salt.
3. Drizzle with oil and toss to coat.
4. Pierce each sausage link four times on one side with a paring knife, then turn over and pierce four more times.
5. Place the sausages on the vegetables and cover tightly with foil.
6. Bake for 20 minutes, then uncover the pan, stir and turn the sausages, and roast for 15 minutes longer, uncovered.
7. The vegetables should be tender when pierced with a paring knife, if the vegetables are large chunks, they may need more time to cook.
8. When the vegetables are tender, add the kale to the hot pan and stir, then roast for 10 minutes longer.
9. Serve hot.
Recipe Notes
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