Roasted Root Veggies With Vegan Grain Sausage
Today we paid a visit to Whole Foods. I look forward to our little grocery trips more than anything because my son, almost 2, has so much fun pointing out the fruits and veggies he knows and deciding what he should call the ones for which he doesn’t have a word (Lemon was grouped into the “apple” until we convinced him otherwise). Today, in the produce section, I came across a bag of “Soup Mix” organic root vegetables that looked like it would be perfect for a tasty creation.
When I got home and unpacked the groceries, these root veggies were deemed to be the first on the chopping block, and in a hurry to have dinner ready on time, I decided to go with the roasting suggestion on the back of the bag. Of course, as always, I added my own special touches. If you don’t have truffle oil, use olive or canola oil. No tahini? Use soy sauce. Agave nectar would be perfect if you’re out of maple syrup.
- 3 lbs. root vegetables of your choice, cut into 3/4 in. chunks
- 1 tablespoon white truffle oil
- 1 tablespoon maple syrup
- 1 tablespoon tahini
- 1/2 teaspoon ground ginger
- 1/2 teaspoon sea salt
- 1 package Field Roast Italian vegan sausages, cut into large chunks
Preheat oven to 45o degrees. In a large bowl, mix oil, maple syrup, tahini, ground ginger, and sea salt. Add in vegetable chunks and toss until evenly coated. Spread coated vegetables evenly in a roasting pan. Roast for 25 minutes. Add in vegan sausage chunks and return to oven for an additional 10 minutes. Enjoy!