Roasted Spring Vegetables with Chicken Sausage
Ingredients
- 1 small spring onion, diced (reserve green part for another use) or ½ medium white onion
- 12 ounces Brussels sprouts, washed and quartered
- 12 ounces small carrots, halved crosswise (about 3 cups whole)
- 1 lb. organic multicolored baby potatoes (or other small potatoes), washed and quartered
- 2 cups delicata or kabocha squash, cut in 1-inch cubes
- 1 12-oz package fully cooked organic sweet Italian-style chicken sausage, cut into ½-inch slices
- 1 tablespoon olive oil, plus more if needed
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ½ teaspoon finely ground pepper
Instructions
- Preheat oven to 400 degrees. Combine all vegetables and sausage pieces in a large mixing bowl (include any Brussels sprout leaves that come lose while quartering). Drizzle oil over all and sprinkle spices on top. Using your hands, thoroughly toss mixture to combine. Make sure everything is evenly and well coated. If mixture seems a little dry, add a little more oil and mix again. Transfer to a large, rimmed baking sheet. Spread out in a single layer. Roast 30-35 minutes or until vegetables are tender, stirring mixture halfway through to prevent sticking and ensure even browning.
Notes
Serves 6-8
