Winter is a time for root vegetables in our household and I am always looking for a new way to prepare them. Today I roasted parboiled carrots, parsnips and potatoes with browned sausage pieces. A twist on a classic country meal, it was easy to prepare, flavourful and hearty. Served with some fried kale & bread and it was a simple but delicious meal.

INGREDIENTS

• 4 Italian pork or turkey sausages
• 4 large carrots, a mix of yellow and orange, diced
• 2 large parsnips, diced
• 3 medium potatoes, diced
• 2 cloves garlic, minced
• 2 teaspoons italian seasoning
• salt and pepper to taste
• olive oil

INSTRUCTIONS

1. Preheat oven to 380F.
2. Slice sausages into large meatball sized chunks.  In a small amount of olive oil, brown sausage until outside is crispy but not yet cooked.  Set aside.
3. Meanwhile, parboil carrots, parsnips and potatoes for about 10 minutes.
4. Drain vegetables and set aside.
5. In large bowl, mix 1-2 tablespoons olive oil, garlic, Italian seasoning, salt and pepper.  Stir in vegetables until coated.  Add sauteed sausages and mix.
6. Pour vegetable and sausage mixture into oven-proof casserole pan.
7. Roast for 20 – 30 minutes until vegetables are tender and begin to brown.