Nothing makes me happier than cooking something that everyone enjoys, takes very little effort, and will last for more than one meal… nothing. ;)

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Ingredients

• 6 Sausages of your choice, cut into 1/2 inch chunks.

  You can use high quality pork, beef, chicken, or turkey sausages here. Whatever your heart desires!

  For a plant based option you could try draining 2 cans of chickpeas and tossing those on to roast instead! Roasted chickpeas would be a delicious addition if your diet permits them.

• 1 Fennel bulb, outer wilted leaves removed, along with the tops. Then chop into wedges. (Save the random bits for broth if you would like, or use the small frilly green bits in a salad or on top of scrambled eggs).

• 1 Medium/Large Sweet Potato in any colour, chopped into large cubes

• 1-2 Red Onions, or regular, peeled and chopped

• 2 (or so) cups of Brussels sprouts, cut in half or quarters

• 1/2 a cauliflower, chopped into bite sized florets

• 1 zucchini, chopped into bite sized chunks

• A whole head of garlic, smashed and peeled. Use less if you want. Or none is fine too.

• 3 - 4 TBSP Olive oil

• 1 - 2 TBSP Fresh Herbs, such as 1/2 TBSP thyme, 1/2 TBSP Rosemary, and 1/2 TBSP oregano… whatever your favourite combo is.

• Pinch of sea salt, and many cranks of fresh ground pepper.

I want to make a note here that these veggies are what I used in this batch, but you can use ANYTHING you like! Just aim for diversity in colour and lots of it. This is a great dish to try something new out, like purple sweet potatoes, or celeriac root.

Here’s a list of other options: Tomatoes, Peppers of ALL colours, butternut squash, parsnips, red and/or green cabbage, mixed mushrooms, celeriac, asparagus… and probably so much more.

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Instructions

1. Preheat oven to 375

2. Chop everything and add it to a LARGE baking sheet. As you can see, I took mine to the MAX. If you need to, use 2 sheets.

3. Drizzle with olive oil, sprinkle with salt and pepper

4. Roast 30 - 40 minutes or until things are fork tender

5. Stirring once or twice to ensure even cooking.

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Tips and Serving Ideas

Serve this with a large simple green salad and a sharp homemade balsamic dressing.

The salad dressing splashed over the roasted veggies and sausages is absolutely delicious!

https://www.goodtograteful.com/gwens-kitchen/top-5-simple-salad-dressing-recipes-we-use-on-the-regular

If you need a recipe for salad dressing. ;)

Other dipping options are my homemade mayo (kids favorite), creamy herb dip, mustards, and/or AIP BBQ sauce.

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Final Thoughts and Leftover Plans

My favorite way to repurpose these leftovers is to use them as the base of a breakfast hash. All you need to do is warm the leftovers up and serve them with fried eggs, some salad greens, and a splash of balsamic dressing.

Other options for leftovers are:

A simple roasted veggie and sausage soup.

If you eat pasta (gluten or gluten free) this is delicious served mixed in with hot pasta, but also as a pasta salad for lunches — drizzled in the balsamic dressing. (Trust me, there’s something about the roasted veggies and sausage that tastes incredible with balsamic vinegar!)

Or use to make a rustic frittata

There are a million other ways to use this up I am sure! These are just my favourite.

Thank you so much for reading and please feel free to say HI and let me know how you are.

If this recipe was helpful for you and you enjoyed it, please share with friends.

Xox,

Gwen