Chop-and-Drop Roasted Vegetables with Sausage

Ingredients:

3 sweet potatoes, peeled and chopped
3 Japanese sweet potatoes, peeled and chopped
12 carrots, peeled and chopped
2 red bell peppers, chopped
2 yellow bell peppers, chopped
2 orange bell peppers, chopped
2 red onions, peeled and chopped
2 links of sausage (e.g., Nature’s Rancher Smoked Sweet German Sausage), sliced
2–3 tablespoons avocado oil
Salt, to taste
Black pepper, to taste
Italian seasoning, to taste
Red pepper flakes, to taste (optional)

Prep Your Ingredients:

Peel and chop the sweet potatoes, Japanese sweet potatoes, carrots, and red onions into bite-sized pieces. Chop the bell peppers into similar-sized pieces. Slice the sausage links into rounds.

Toss Everything

Together: In a large mixing bowl, combine the vegetables and sausage. Drizzle with avocado oil and sprinkle with salt, black pepper, Italian seasoning, and red pepper flakes (if desired). Toss until evenly coated.

Prepare the Baking Sheets:

Line two large baking sheets with foil for easy cleanup. Divide the mixture evenly between the two sheets, spreading everything out into a single layer to ensure even roasting.

Roast the Mixture:

Preheat your oven to 375°F (190°C). Roast the vegetables and sausage for 45–60 minutes.

Mix Halfway Through:

At the 30-minute mark, use a spatula to flip and stir the mixture on each baking sheet to promote even cooking.

Serve and Enjoy:

Remove from the oven when the vegetables are tender and slightly caramelized. Serve hot as a hearty meal or side dish.

Enjoy!