Paleo Kielbasa with Roasted Root Vegetables

Ingredients

• about 450 g Paleo Kielbasa Sausage
• 2 medium Carrots
• 2 medium Parsnips
• 1 large Sweet Potato
• 1 medium Red Onion
• 2 tbsp Olive Oil
• 1 tbsp Rosemary
• 1 tbsp Thyme
• 0.5 tsp Salt
• 0.25 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Cut the 2 medium carrots, 2 medium parsnips, 1 large sweet potato, and 1 medium red onion into bite-sized pieces, about 1.27 cm cubes.
3. 3In a large bowl, combine the cut vegetables with 2 tablespoons of olive oil, 1 tablespoon of rosemary, 1 tablespoon of thyme, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Toss everything together until the vegetables are evenly coated.
4. 4Arrange the seasoned vegetables in a single layer on a large baking sheet. Place the about 450 g Paleo Kielbasa Sausage among the vegetables on the same baking sheet.
5. 5Roast in the preheated oven for 30-40 minutes. Check the vegetables for tenderness by piercing them with a fork; they should be easily pierced. The kielbasa sausage should be heated through and lightly browned. For food safety, the internal temperature of the kielbasa should reach 74°C.

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