Roasted Vegetable, Apple, and Sausage Medley

• Gluten free
• Paleo

• Meat

  • 1 lb Chicken sausage, links

• Produce

  • 1 Apple, medium
  • 1 liter Butternut squash, large
  • 3 cloves Garlic
  • 1 Red bell pepper, cut into quarters
  • 3 tbsp Sage, fresh
  • 2 Sweet potatoes, medium sized
  • 1 Yellow bell pepper, cut into quarters
  • 1 Yellow onion, medium

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on wholesomelicious.com

Description

Ingredients

• 2 medium sized sweet potatoes, skinned, cut into 1 inch pieces
• l large butternut squash, skinned, cut into 1 inch pieces
• 1 red bell pepper, cut into quarters
• 1 yellow bell pepper, cut into quarters
• 1 medium apple, cored and cut into 1 inch pieces
• 2 tbsp olive oil
• 1 lb chicken sausage links*
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 3 tbsp chopped fresh sage
• Salt and Pepper to taste

Directions

• Preheat oven to 400 degrees
• Once vegetables and apple are prepped, throw into a large bowl with 1 tbsp olive oil. Toss to coat the vegetables, sprinkle with salt and pepper. Line a cookie sheet with foil, and spread out the vegetables into a single layer. Bake for 25-30 minutes or until veggies are golden brown on the edges. Set aside.
• While vegetables are roasting, cook your sausage. Heat up a large skillet to medium high heat, add remaining olive oil. Cook until brown on all sides, about 3-5 minutes. Add garlic and onion, continue to cook sausage and onions until sausage is cooked through and no longer pink (about another 3-5 minutes). Remove sausage from the pan, and let cool slightly before cutting into small pieces.
• Toss vegetables with sausage, onions, and garlic. Sprinkle with more salt and pepper to taste. Add fresh sage.