Roasted Vegetables with Chicken Sausage

Rich and hearty, this Paleo-friendly dish is is packed with flavor.


  • 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.