“The ultimate set-it-and-forget-it batch meal. Roasting concentrates the sweetness of root vegetables.”
1Ingredients
2Instructions
Preheat oven to 425°F (220°C).
Place sweet potatoes, carrots, and red onion wedges directly onto a large, rimmed baking sheet.
Drizzle with olive oil, sprinkle with rosemary, salt, and pepper, and toss well to ensure all vegetables are coated.
Spread vegetables out in an even layer. Roast in the oven for 15 minutes.
Remove pan from oven, give vegetables a stir, and add sliced sausage to the pan, nestling it among the veggies.
Return to oven and roast another 10–15 minutes until vegetables are tender and caramelized, and sausage is browned.
Don't crowd the pan! If vegetables are piled on top of each other, they will steam instead of roast. Use two sheet pans if necessary.
