SuperSimple Recipes
Sausage Bake
with
Roasted Root Vegetables
From the recipe box of travel writer Carole Terwilliger Meyers.
This is a popular dish with my vegan offspring and their children. My son is crazy about garlic, so I usually use at least 2 heads. The grandkids especially like the potatoes and carrots, so I sometimes adjust those items up in quantity. Beets can be messy, so I usually avoid them unless I can find the gold ones. I like to use Bruce Aidell’s andouille sausage but vegan sausage also works well, and the recipe is also delicious with no sausage. At about 40 minutes, I stick the the carrots with a fork to check if they are done. Don’t take this dish out too early; the veggies need to be a tad crispy.
4 potatoes (I like russet or Yukon Gold), peeled, halved lengthwise, then cut crosswise into approximately 2-inch pieces
6 carrots, cut in 2-inch sticks
½-pound Brussels sprouts, halved
1 medium red onion (for color) or white onion, peeled, cut into 8 wedges
1 head garlic, cut in half
2 pre-cooked sausage of your choice, cut in 2-inch pieces
optional:
beets, peeled, halved lengthwise, then crosswise to about 2-inch pieces
1 yam, peeled, halved lengthwise, then crosswise to about 2-inch pieces
1 sweet potato, peeled, halved lengthwise, then crosswise to about 2-inch pieces
parsnips, peeled, halved lengthwise, then crosswise to about 2-inch pieces
rutabaga, peeled, halved lengthwise, then crosswise to about 2-inch pieces
2 large portobello mushrooms, whole (these will shrink)
fennel (halved)
Place ingredients in olive oil-greased large baking pan. Drizzle with olive oil, and sprinkle with black pepper.
425 degrees, 1 hour; use a spatula to turn a few times.
Serves 4.
(www.berkeleyandbeyond2.com; copyright Carole Terwilliger Meyers)