Rob and I spent the past weekend in Boston visiting my mom. We had the most quintessential fall weekend, which included apple picking at Lookout Farm. We made a few delicious desserts including this apple cobbler, but we still had a whole bag of apples leftover. We picked up some of my favorite sweet-Italian sausages from our local butcher, Pino's, and we roasted sweet potato, parsnips, carrots and the remaining apples and tossed them in a little maple syrup and cinnamon. After indulging in lots of treats over the weekend it felt great to have a healthy, hearty meal. Now I get to enjoy the leftovers for lunch!
Prep: 5 minutes Cook Time: 25 minutes
- 4 links of sweet-Italian sausage (you could also sub chicken-apple sausage)
- 1 large sweet potato
- 4 parsnips
- 3 large carrots
- 2 apples (we used golden delicious apples)
- 2 tbsp of pure Grade-A Maple Syrup
- 1 tbsp of cinnamon
- 1 tsp Himalayan sea salt
- Preheat oven to 400 degrees.
- Line 2 baking sheets with foil, one for the sausages and one for the vegetables.
- Slice the apples. Dice the sweet potato, carrots and parsnips into cubes and place in a large mixing bowl.
- Add maple syrup, salt, and cinnamon. Stir well.
- Bake the sausages and veggies for 10 minutes. Once you remove the sausages, turn the oven to 425 degrees and continue baking the veggies for 20 minutes.