NOS RECETTES
Smokies with Roasted Vegetables
OUR RECIPES
Smokies with Roasted Vegetables
¾ lb (450 g) small Fingerling potatoes
4 Heirloom carrots, peeled and cut into pieces the same size as the potatoes
1 Apple, peeled, cored and cut into similar sized pieces as the carrots and potatoes
1 cup Red onion, sliced ¼ inch thick
8 small Cloves of garlic, halved
1 sprig Fresh rosemary, roughly chopped
2 tsp Salt
2 tbsp (30 mL) Olive oil
¼ cup Italian parsley, roughly chopped
Grainy mustard
In a large mixing bowl combine potatoes, apples, carrots, onions, garlic, olive oil, rosemary and salt.
On a baking sheet lined with parchment paper lay out vegetable mixture. Roast on the middle rack of the oven for 15 minutes. Stir and roast for another 15 minutes.
Place sausages on top of vegetables and finish cooking for 15 minutes.
Take the sausages off vegetables, mix in parsley and adjust the seasoning. Plate the vegetables on a platter top with vegetables and spoon grainy mustard around the vegetables to taste. Serve vegetables with sausages.
Notes:
For garlic lovers, slice the top of 2 bulbs of garlic and add entire heads to roasting pan, drizzle with olive oil, and season and cook with the other veggies.
