One Pan Dinner: Roasted Root Vegetables with Bilinski's Kale Balsamic Chicken Sausage

Hunter and I have resolved to be more conscious of how we live and that includes what we eat. He's quit smoking, we're working out and we are eating cleaner. Roasting vegetables is an easy way to eat clean. It's dead simple and is a technique that works for a myriad of veggies. Bonus, you get dinner on the table without spending a lot of time standing at the stove. I usually roast more than I need for one meal, because I can always use leftover roasted vegetables in salads, soups or frittatas. Sometimes I will have half an onion, a bit of fennel bulb, random cauliflower pieces, whatever, I just roast it all together. So don’t feel bound by the combination of vegetables I used, feel free to use whatever you have that needs eating. Adding any Bilinski's Chicken Sausage to a pan of roasting vegetables couldn't be easier.

One Pan Dinner: Roasted Root Vegetables with Bilinski's Kale Balsamic Chicken Sausage
by Woo

1 carrot
1 parsnip, woody centers removed as needed

1 small sweet potato
A quarter of a rutabaga (I know, who has a quarter of a rutabaga? I did and I have no explanation)
1 small fresh fennel bulb, sliced into wedges (or half a big one, or none if you don’t like fennel)
Half a small onion, sliced into wedges
5 cloves garlic, peeled and sliced in half (don't worry, it caramelizes)
3 Tablespoons olive oil, divided
Kosher salt and pepper to taste
Pinch of crushed red pepper flakes
Bilinski's Kale Balsamic Chicken Sausage
1 Tablespoon balsamic vinegar (I used Trader Joe’s Aged Balsamic. If you have balsamic reduction or saba, it would be a great substitute.)

Preheat oven to 450°F. Line a rimmed sheet pan with parchment paper.

Peel the carrot, parsnip, sweet potato and rutabaga. Slice into uniform chunks so they cook at the same rate. Remember, the smaller the dice the faster they will cook. I kept mine about an inch thick. Slice the fennel bulb and onion into wedges so that the wedges are still connected at the base. Mound all the vegetables and the garlic onto the parchment-lined baking sheet and drizzle with about 2 Tablespoons of the olive oil. Using your hands, toss to coat evenly, spread out the vegetables in a single layer. Use plenty of olive oil to ensure that everything cooks evenly and gets nicely golden without drying out. Season with kosher salt, freshly ground pepper, a pinch of crushed red pepper flakes.

Bake for 15 minutes. Meanwhile, slice the Bilinski's Kale Balsamic Chicken Sausage and toss with a little olive oil. Once the vegetables have roasted about 15 minutes, add the sausage and roast an additional 10-15 minutes until the sausage is heated through and the vegetables are tender and golden brown along the edges. Remove from oven and drizzle with a splash of balsamic vinegar and a little more olive oil. I served a little salad of kale, radicchio, dried cranberries and pumpkin seeds with this.