Friday Foodspiration: Sausage and Veggie Bake

Chicken Sausage and Sweet Roasted Vegetables
FullSizeRender (7)









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





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




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.