sausage & vegetable roast

Name: Sausage & Vegetable Roast
Prep time: 30 min
Cook time: 50 min
Yield: 4
Cuisine: American
Ingredients: 1 - medium head purple cabbage; 1 fall squash (acorn or butternut); 1/2 red onion; 1 white or yellow onion; 2-3 garlic cloves; 1-2 pound(s) spicy sausage link; 12 brussel sprouts raw; 1/3 cup(s) olive oil; 1/2 teaspoon(s) tajini spice; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) pepper

5 Pinches 1 Photo

Mary Nissen

Fairfield Glade, TN

Updated on Nov 1, 2020

Complete one pan fall or winter meal perfect for lunch or dinner.

Rate

prep time 30 Min

cook time 50 Min

method Roast

yield 4 serving(s)

Ingredients

1 - medium head purple cabbage
1 fall squash (acorn or butternut)
1/2 red onion
1 white or yellow onion
2-3 garlic cloves
1-2 pound spicy sausage link
12 brussel sprouts raw
1/3 cup olive oil
1/2 teaspoon tajini spice
1/4 teaspoon salt
1/4 teaspoon pepper

How To Make sausage & vegetable roast

Step 1

Cut purple cabbage into large bite size pieces.

Step 2

Remove stem and damaged leaves and quarter sprouts.
Step 3

Clean, peel and cube squash in bite size pieces.
Step 4

Medium dice onions.
Step 5

Finely dice garlic.
Step 6

Cut sausage into 2-3 inch sections.
Step 7

Drizzle approximately 1 Tablesoon olive oil over bottom of roasting pan.
Step 8

Preheat oven to 350 degrees.
Step 9

Layer onions, cabbage, sprouts and squash in roaster pan. Top with sausage links.
Step 10

Drizzle olive oil over vegetables and sausage.
Step 11

Season with tijini, salt and pepper.
Step 12

Roast for 30 minutes.
Step 13

Reduce temperature to 300 degrees and continue roasting 20 minutes until vegetables are cooked through.
Step 14

Remove and serve.
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