Paleo Wurst with Roasted Root Vegetables

Ingredients

• about 680 g Paleo-Friendly Sausage
• 2 large Carrots
• 2 large Parsnips
• 2 medium Sweet Potatoes
• 1 large Red Onion
• 2 tbsp Olive Oil
• 1 tsp Dried Thyme
• 0.5 tsp Dried Rosemary
• 1 tsp Sea Salt
• 0.5 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. 2Carefully peel the 2 large carrots, 2 large parsnips, and 2 medium sweet potatoes. Cut the 2 large carrots, 2 large parsnips, 2 medium sweet potatoes, and 1 large red onion into roughly 2.54 cm (2.5 cm) bite-sized pieces.
3. 3In a large bowl, combine all the cut vegetables. Add the 2 tbsp olive oil, 1 tsp dried thyme, 0.5 tsp dried rosemary, 1 tsp sea salt, and 0.5 tsp black pepper, then toss until the vegetables are evenly coated.
4. 4Spread the seasoned vegetables in a single layer on a large baking sheet. Place the about 680 g Paleo-Friendly Sausage on top of the vegetables.
5. 5Roast for 30-35 minutes in the preheated oven. The vegetables should be tender and slightly browned, and the sausage should be cooked through with an internal temperature of 71°C.
6. 6Carefully remove the baking sheet from the oven. Serve immediately.

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