Roasted Sausage & Veggie Supper

By Charmane Andrews Skillen Roasted Sausage & Veggie Supper

Roasted Sausage & Veggie Supper with Simple Sauce 

Serve 6 

  • Adapted from a recipe by ReeDrumond 
  • 1 pound Brussels sprouts, trimmed 
  • 2 parsnips, cut into ¼ inch slices 
  • 3 sweet potatoes, cut into wedges 
  • 1 medium red onion, cut into small wedges 
  • 3 tablespoons olive oil 
  • 1 heaping teaspoon of s.a.l.t. sisters Steakhouse Seasoning 
  • 12 Italian sausages (I like to use ½ hot & ½ mild Italian sausage) 

 

Directions:

Preheat oven to 375 degrees. 

Add the Brussels sprouts, parsnips, sweet potatoes and onions to a baking sheet.  Add the olive oil Steakhouse Seasoning and toss.  Put the sausages in and around the vegetables. 

Bake until the sausages are cooked through and the vegetables are tender, 45 to 50 minutes. 

 Serve with Simple Sauce. 

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