Roasted Sausage and Vegetables
This post contains affiliate links. For more information, read my privacy policy.
This Roasted Vegetables with Sausage recipe is one of my favorites to whip up on a busy weeknight or to batch cook ahead of time for some easy-access frozen meals later in the week. It’s extremely versatile and is a great way to get rid of leftover veggies you don’t know what else to do with. I like to use white-fleshed sweet potatoes when I can get them, because they have a nice color that stands apart from the carrots, but the recipe works just as well with orange- or purple-fleshed potatoes. You can also substitute parsnips, turnips, beets, or rutabaga if you like! And if you’re lucky enough to get your hands on some pre-made AIP-friendly sausage, feel free to swap that in, too.
Looking for more easy AIP recipes?
I know diet change can feel overwhelming. I started the autoimmune protocol at a time when only four other people were writing about it, and over the years, I’ve striven to give you the resources I wish I’d had when I got started. Not just recipes, but ways to implement them. My first ebook 28 Days of AIP is a meal plan that will help you get going (or get back on the wagon) with as little fuss as possible. With a variety of simple, delicious recipes, plenty of leftovers so you don’t spend all your free time in the kitchen, and shopping lists ready to go, all you have to do is follow the plan, then sit down and enjoy your meal! It’s available as a digital download for $9.99.
Roasted Sausage and Vegetables
Ingredients
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon sea salt
- 1 pound sweet potato cubed
- 1/2 pound carrots chopped
- 1 pound ground beef or pork
- 1/2 pound asparagus chopped
- 1 small onion chopped
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment or foil. Combine the oil and seasonings to make a paste, then toss the potatoes and carrots with half of the paste, arrange on the baking sheet in a single layer, and bake for 20 minutes.
- Meanwhile, brown the ground meat in a skillet over medium heat, then drain off the fat and toss the meat, asparagus, and onion with the remaining seasoning mixture.
- When the potatoes and carrots come out of the oven, add the meat mix to the baking sheet and give everything a good stir. Bake another 10-15 minutes or until the veggies are all fork-tender.