Skillet Roasted Vegetables with Apple Chicken Sausage

Makes 4 servings

Ingredients

• 1 large beet, peeled and cut into 1 ½-inch pieces (about 1 ½ cups)
• 2 cups of carrots, peeled and cut into 1 ½-inch pieces
• 2 cups of parsnips, peeled and cut into 1 ½-inch pieces
• 1 large sweet potato, peeled and cut into 1 ½-inch pieces (about 1 ½ cups)
• 2 shallots, peeled and coarsely sliced
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon chopped fresh rosemary plus 3 whole sprigs of rosemary (divided)
• ½ teaspoon salt
• 1/8 teaspoon ground pepper
• 1 tablespoon maple syrup
• 4 precooked chicken and apple sausages, cut in half lengthwise

Directions

1. Preheat oven to 400 degrees.
2. Combine vegetables in a bowl with the olive oil, 1 tablespoon chopped fresh rosemary, salt, pepper and maple syrup. Place vegetables in a large (12- to 14-inch) cast-iron pan. Alternatively, divide mixture between two smaller cast-iron pans.
3. Put pan in preheated oven and roast 20 minutes. Remove pan and place sliced sausages on top of vegetables. Place whole rosemary in pan and place back in oven. Roast an additional 10 minutes to heat and crisp the sausages. Remove pan and divide mixture and sausages among 4 plates. Discard rosemary sprigs.

Recipe by Chef Terri Milligan