Roasted Chicken Sausage with Apples and Root Vegetables

October 9, 2018
50 minutes
Serves 4
  • 3 apples (firm, crisp variety like Fuji, Honeycrisp, or Akane)
  • 1 Tbsp lemon juice
  • 1 sweet potato, scrubbed and cubed
  • 2 medium beets, scrubbed and cubed
  • 1/2 red onion, thinly sliced
  • 4 sprigs fresh thyme
  • 3 Tbsp olive oil
  • 4 Harmons Garlic Chicken Sausages
  • Salt and freshly ground pepper
  • Coarse grain mustard (optional)

Preheat oven to 425°.

Peel and cube 2 apples.  Thinly slice remaining apple and toss in lemon juice.

Toss 2 cubed apples, sweet potato, beets, red onion, garlic, and thyme with olive oil on baking sheet. Add chicken sausages to baking sheet and spread vegetables and apples so that there is a little bit of space around each piece. This will ensure even browning and crispiness.  Spread the mixture over two trays if too crowded.

Roast for 40 minutes, or until vegetables are cooked and browned, stirring the mixture and flipping the sausages every 10 minutes.

Remove thyme stems from mixture and season vegetables to taste with salt and pepper.  Slice sausages and arrange fresh apple slices over top.  Serve with grainy mustard for dipping.