Recipe by PaulaG
What to do when you have a little of this and a little of that in the vegetable drawer that needs to be used. Makes a hearty meal for 4 when served with corn bread or corn muffins. Be sure and cut the vegetables into equal pieces to ensure proper cooking.
Top Review by JackieOhNo!
This was a nice simple meal that makes you feel positively virtuous eating it! While it is time-consuming chopping all the vegetables, it is certainly very easy to make. I used butternut squash and 12 oz. of chicken sausage. For the mustard, I used Country Dijon, which is nice and coarse. I had to use a large rimmed sheet pan, because it was a lot of ingredients for a baking dish. This was a great idea, and a great use of multiple vegetables. The roasting really enhances their flavor. Thanks for sharing! Made for Aus/NZ Recipe Swap #86.
- 2 sweet potatoes, peeled and cut into cubes
- 2 turnips, peeled and cut into cubes (small to medium)
- 2 medium carrots, scrubbed and cut into 1 inch pieces
- 1 -2 cup hard winter squash, cubed (pumpkin, butternut, etc.)
- 1⁄2 large red onion, peeled and cut into wedges
- 1 head garlic, separated and peeled
- 2 chicken sausage, cut into 1 inch slices
- 2 tablespoons olive oil
- 2 tablespoons coarse grain mustard
- 1 tablespoon honey
- salt, to taste
- pepper, to taste
Directions See How It's Made
- Preheat oven to 400 degrees.
- Cut vegetables and place in a 13 x 9 inch baking dish that has been sprayed with non-stick cooking spray. Toss in the garlic and sausages.
- In a small dish combine the oil, mustard and honey. Pour over vegetables and toss to thoroughly coat. Sprinkle with salt and fresh ground pepper. Place in the preheated oven and cook for 30 to 40 minutes or until vegetables stick fork tender. Stir at 15 minutes and then again at 30.
- Serve with corn muffins or cornbread for a delicious meal.