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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.

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JackieOhNo! March 11, 2014

Paula this is such a simple and healthy meal. I made this at the last minute with what I had on hand. I did not have a pumpkin so just upped the turnip added an extra carrot and 2 stalks celery. Dh kind of looked at me funny when I put it on the table then tasted it and really liked this dish. The flavors are wonderful!!! I love the freshness of the veggies and they were not so mushy, the roasting gave them a sweet taste and the garlic was to die for! I love roasted garlic!! I can see this as a go to meal all summer long. I may have to try this on the grill in foil wrap on those hot days when you really do not want the oven on. Paula as usual another great dish from you. We did not have muffins so each of us had a slice of homemade Italian bread (thin sliced) to sop up juices from the veggies. Made for May 2013 Aussie Swap.

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Chef1MOM-Connie May 22, 2013
Roasted Vegetables With Chicken Sausage