Remember Nature’s Candy and how awesome that was? Well, in the spirit of fall, I decided take that awesome flavor combo and make it into a meal.
I added some red onions to make things a little more on the savory side, added a few more herbs, and then nestled a couple of sausage links down into the veggies to make it a “one dish” meal. The result is a fall extravaganza of sweet potato, apples, onions, and sausage roasted all roasted in one pan with a melange of savory herbs. Good food doesn’t have to be complicated, just throw it all together and bake!
I used some fresh turkey sausage from the meat counter at the grocery store, but if you can find something with apple or maple flavor that would be even better. Want to take advantage of all that winter squash? Go ahead and add some in there. It will go really well with the sweet potatoes and apples! Yumm.
Cooking always makes the house smell so good in the fall and winter. Mmmmm. :)
Oven Roasted Autumn Medley
Oven Roasted Autumn Medley
- 1 medium red onion ($0.86)
- 1 1/2 lbs 2 small or one large sweet potato ($1.34)
- 2 medium apples ($1.83)
- 2 Tbsp olive oil ($0.32)
- 1 tsp dried basil ($0.10)
- 1 tsp dried sage ($0.10)
- 1 tsp dried rosemary ($0.10)
- 1/2 tsp salt ($0.02)
- freshly cracked pepper (10-15 cranks of a pepper mill) ($0.05)
- 2 links 2/3 lb turkey sausage ($2.13)
- handful fresh parsley (optional-garnish) ($0.19)
- Preheat the oven to 400 degrees. Cut the apples and onion into one-inch chunks. Peel the sweet potato and cut it into one-inch chunks as well.
- Place the chopped apples, onions, and sweet potatoes in a large 9x13 inch casserole dish. Add the olive oil, basil, sage, rosemary, salt, and some freshly cracked pepper. Toss until everything is well coated in oil and herbs.
- Nestle the sausage down into the casserole dish. Transfer the casserole dish to the preheated oven and bake for 45 minutes. Stir once and flip the sausage at the 25 minute mark.
- After removing the dish from the oven, slice the sausage into thin medallions and add it back to the dish. Sprinkle with chopped, fresh parsley if desired.
Step by Step Photos
I used one red onion, two (very) small sweet potatoes (you can use one large, if you’d like), and two apples. I think an apple that is both sweet and tart is good for this recipe (like Fuji or Gala). Super sweet apples like Red Delicious may be too sweet once roasted. You can sub winter squash for the sweet potato, if you’d like.
Chop all of the produce into one-inch cubes. Place them in a large 9×13 inch casserole dish
I seasoned with some Autumn-y herbs, like sage, basil, and rosemary. A little salt and pepper for good measure and some olive oil to help things stay moist as they roast, and you’re good to go.
Make sure to stir everything so that it is well coated in the herbs and oil.
I got this fresh Turkey sausage at the meat counter. The label in the case didn’t tell me that it was green onion flavor, which isn’t exactly what I was going for, but it still tasted good. And it was a good price – $3.39/lb.!
Nestle the sausage down into the veggies. Now you’re ready to roast! Pop the casserole dish into a preheated 400 degree oven and roast for 45 minutes. Stir it once, half way through (after about 25 minutes) and flip the sausage over at that time, too.
And then when it comes out, it’s all delicious and gorgeous. Actually, I upped the gorgeous factor with some fresh parsley. It was purely for visual appeal, but visuals go a long way towards making a meal memorable.
Looks rustic and delicious, right?
You can serve it with the sausage whole, or slice it up to make it more evenly distributed.
Once it’s all sliced up, two links for four people doesn’t seem so skimpy, does it?
So yummm… I’ll probably add a green salad just to round things out.