Roasted Sausage with Root Vegetables

This dish is amazing. The first time we made it we could not get enough. When parsnips are in season, it's in weekly rotation in our house! It's versatile and simple; you just need to be around for a couple hours in the evening to give it a stir. The hands on time is less than ten minutes, but the results tell a different story. It's hearty, warming and super satisfying.

You can use any type of sausage. We really like german style bratwurst here, but try anything and everything. Parsnips are not required for you, but for me they're vital. You could use another substantial root vegetable in place of them, but I highly encourage you to use parsnips. You can use sweet potatoes or white potatoes, depending on your preference, or a mix of the two. Also, the measurements are not precise for the vegetables and sausage. The following usually makes 3 servings for us with a side salad, but you can easily adjust as needed. If you need to double, don't forget to double the stock as well.

Roasted Sausage with Root Vegetables
primal / paleo / grain-free / gluten-free / egg-free

Source: Adapted from The Stone Soup

1 large sweet or yellow onion (or 2 small ones)

2 small sweet potatoes, or 10 baby potatoes, or a mixture

4 small parsnips, or 2 large

5-10 cloves of garlic, not peeled

4-5 sausages of choice

1/8c cooking fat of choice

S+P

1c bone broth, or stock

Fresh herbs, optional

Preheat the oven to 400 degrees.

Prepare the vegetables: slice the onion into wedges by cutting in half from tip to bulb, peeling, and cutting into wedges while maintaining a bit of bulb in each. This method keeps the wedges intact and prevents the onion from separating and burning. Cut the potatoes into uniform chunks about the size of a small cutie orange. Cut the parsnips into 1in thick batons. 

Place the onion wedges, potato chunks, parsnip batons, and garlic cloves (not peeled!) in a baking dish. I use a deep 10x10, but use whatever works for you. Drizzle with half of your cooking fat of choice, season liberally with salt and pepper, and toss to coat.

Place the sausages on top of the vegetables and drizzle with the remaining oil. Place into the oven for 45 minutes. After 45 minutes, give everything a toss, and dump in the bone broth. Now would be the time to throw in any fresh herbs; I like a few sprigs of thmye and/or rosemary. Give everything another stir, and pop it back into the oven for an additional hour until the stock has reduced and the sausages are nicely browned.

Plate up the vegetables and sausage, pour any remaining stock over, and serve with the now caramelized garlic cloves. Enjoy!

The short of it:
Cut and dump veggies, put sausage on top, oil and season. 

Bake 45 minutes. 

Add stock. 

Bake an hour. 

Eat.