Roasted Gluten-Free Sausages with Root Vegetables

Ingredients

• 8 Gluten-Free Sausages
• 2 large Carrots
• 2 large Parsnips
• 2 large Potatoes
• 1 large Red Onion
• 2 tbsp Olive Oil
• 2 tsp Rosemary
• 2 tsp Thyme
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

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

Instructions

1. 1Adjust your oven rack to the middle position and preheat the oven to about 205°C (200°C).
2. 2Wash the 2 large carrots, 2 large parsnips, and 2 large potatoes. Peel the 2 large carrots and 2 large parsnips. Cut the 2 large carrots, 2 large parsnips, 2 large potatoes, and 1 large red onion into roughly 2.54 cm (2.5 cm) bite-sized pieces.
3. 3In a large mixing bowl, combine the cut 2 large carrots, 2 large parsnips, 2 large potatoes, and 1 large red onion. Add the 2 tbsp olive oil, 2 tsp rosemary, 2 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Toss everything together until the vegetables are evenly coated.
4. 4Spread the seasoned vegetables in a single layer on a large rimmed baking sheet. Arrange the 8 gluten-free sausages evenly on top of the vegetables.
5. 5Carefully place the baking sheet into the preheated about 205°C (200°C) oven. Roast for 35 to 40 minutes, turning the sausages and stirring the vegetables halfway through the cooking time (after about 18-20 minutes). The dish is done when the vegetables are tender and slightly browned, and the sausages are cooked through, reaching an internal temperature of 71.11-73.89°C (71-74°C) when measured with a meat thermometer.
6. 6Carefully remove the baking sheet from the oven. Serve the roasted 8 gluten-free sausages with root vegetables immediately while hot.

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