Want to avoid ordering pizza for dinner the night before Thanksgiving? Here's what you do: cook this dish on Sunday, set half aside and repurpose them on Wednesday night into Roasted Vegetable Soup with Sausage & Salad (check back for the recipe).
Makes 4 servings
What you need
4 carrots, peeled and cut into 1-inch pieces
3 parsnips, peeled and cut into 1-inch pieces
4 onions, trimmed and cut into 1-inch slices
3 medium sweet potatoes, peeled and cut into 1-inch pieces
3 medium russet potatoes, peeled and cut into 1-inch pieces
¾ pound Brussels sprouts, trimmed and halved
9 tablespoons Tessemae’s Lemon Garlic, plus additional for drizzling
coarse salt and freshly ground black pepper
8 links Sweet or Hot Italian sausages
Salad greens, for serving
What you do
- Heat oven to 425 degrees. Divide veggies between 3 large rimmed baking sheets and toss each with 3 tablespoons Lemon Garlic and season with salt and pepper.
- Roast veggies 10 minutes, then remove from oven and divide sausages between baking sheets.
- Return pans to oven and roast until browned, about another 15 minutes.
- Set aside half of veggies and 4 sausage links for Roasted Vegetable Soup later this week. Serve sausages and veggies with salad greens.