Ingredients
- 1 carrot (or parsnip, peeled and cut into 3/4 inch cubes)
- 1 celery root (peeled and cut into 3/4 inch cubes)
- 1 rutabaga (peeled and cut into 3/4 inch cubes)
- 1 beet (peeled and cut into 3/4 inch cubes)
- 2 turnips (peeled and cut into 3/4 inch cubes)
- 1 onion (halved vertically and then sliced)
- 2 tablespoons olive oil
- Salt
- Pepper
- 1 pound pork sausage ( pre-cooked sausage, any type), sliced)
- 1 whole garlic head, cloves separated and then peeled and smashed
- 1 cup broth (what you have on hand -- chicken, beef or vegetable)
- 1 teaspoon thyme, dried
How to Make
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Step 1: Preheat oven to 450 degrees F. Lightly oil a large roasting pan.
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Step 2: In the prepared pan add the vegetables (carrot - onion) and then drizzle oil over all; season with salt and pepper; toss. Arrange in a single layer.
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Step 3: Roast veggies for 15 minutes, stirring once in a while and cook until vegetables are lightly colored. Turn and toss vegetables and then add the sausage and garlic; toss. Roast for another 10 minutes.
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Step 4: Turn and toss vegetables and sausage and then add the broth and sprinkle with thyme. Cook for 10 minutes.
We hope you enjoy this recipe!
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