Chicken Sausage and Sweet Roasted Vegetables
Our favorite smoked sausage is Aidell’s chicken apple.
I feel good about serving it to my family because it is
free of nitrates, and is minimally processed.
In this one pan meal, we bake the sausage with naturally
sweet vegetables that pair perfectly.  And of course all
this beautiful color means tons of vitamins, minerals, and
antioxidants.
Ingredients:
1 pound Smoked Chicken Sausage, sliced
2 medium Sweet Potatoes, diced
2 cups Butternut Squash, diced
2 cups Beets, diced
2 Red Peppers, diced
1 tbs Apple Cider Vinegar
1 clove Garlic, minced
2 tbs avocado oil (or EVOO)
1 tsp Himalayan Salt
Instructions:
1. Preheat oven to 400 degrees.  Prepare vegetables by
washing and dicing.
2. Combine vinegar, garlic, and oil.  Toss vegetables in a
large bowl.
3. Place on foil lined baking sheet (I had to use two) and
sprinkle with salt.
4. Bake for 15 minutes. Stir and add sausage to pan
before baking an additional 15 minutes.
