Monday, July 21, 2014

Roasted Root Vegetables with Smoked Sausage

I love easy, and this is an easy sheet pan dish to make.  A few root vegetables, sliced smoked sausage, olive oil and spices come together to make this delicious dinner.

My grandsons love this and always go back for seconds! It's such a hearty dish, very economical and feeds a crowd. There's nothing not to love in this easy Roasted Root Vegetables with Smoked Sausage dinner.

1 lb. smoked sausage or kielbasa
4  med-large Yukon gold, red or Kennebec potatoes, cut in 1- to 2-inch chunks
3 to 4 large carrots, cut in 1-inch pieces
1 large onion, cut into wedges
1/4 tsp. freshly ground black pepper
1/2 tsp. sea salt
1-2 tsp. Cajun or Creole seasoning (I used Cajun)
1 large clove garlic, crushed and finely minced (or 1-2 tsp. jarred minced garlic)
1/2 tsp thyme leaves
2-3 tbls. olive oil
Optional - add 1/2 head of cabbage, chopped 

Heat oven to 425. Grease or spray with nonstick cooking spray a 3-quart baking dish or sheet pan. Combine the sausage pieces, potatoes, carrots, and onions in a large food storage bag or bowl; toss with the pepper, salt, Creole or Cajun seasoning, garlic, thyme, and olive oil. Transfer to the prepared baking dish.

Roast for 45 to 60 minutes, until vegetables are fork-tender, stirring every 15 to 20 minutes. Serve immediately. 
Yield:  4 servings

Also featured on Meal Plan Monday


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