Roasted Vegetables with Chicken Sausage
Rich and hearty, this Paleo-friendly dish is is packed with flavor.
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- 2 parsnips, sliced
- 1½ cups broccoli, chopped
- 1½ cups cauliflower, chopped
- ¼ cup red onion, sliced
- 1½ tbsp avocado oil
- 2 tsp Italian seasoning
- ¼ tsp salt
- ¼ tsp pepper
Preheat oven to 425ºF. Toss 2 sliced parsnips, 1½ cups each chopped broccoli and cauliflower and ¼ cup sliced red onion with 1½ tbsp avocado oil, 2 tsp Italian seasoning and ¼ tsp each salt and pepper; spread in a single layer on a large baking sheet. Roast, stirring occasionally, until vegetables are tender and beginning to caramelize. In the last 10 minutes, add 2 sliced chicken sausages.