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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.
- 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. Toss the potatoes and carrots with half of the seasoning mix and bake for 20 minutes.
- Meanwhile, brown the ground meat in a skillet over medium heat. Drain off the fat. Toss the meat, asparagus, and onion with the remaining seasoning mixture.
- When the 20 minutes are up, add the meat mix to the baking sheet with the potatoes and give everything a good stir.
- Bake another 10-15 minutes or until the veggies are all fork-tender.