Roasted Roots with Chicken Sausage and Charred Cabbage
Comfort food with enough cabbage to make it healthy! Feel free to swap any variety of root vegetables in willy-nilly.
Ingredients
1 lb potatoes or any other root vegetables like turnip/kohlrabi/rutabaga, any variety, cut into wedges
1 lb celery root, peeled and cut into chunks
1 butternut squash or 2 lbs sweet potatoes, peeled and cut into chunks
1 medium red onion, cut into wide petals, or 2 leeks cut into 2 inch pieces
1 pound chicken sausage, cut into bite-sized pieces
2 sprigs rosemary
1 head cabbage cut into wedges with the core intact
1/2 cup tahini
2 tbsp balsamic vinegar
Method
- Heat oven to 400 F
- Toss all the vegetables (except the cabbage) with the sausage, rosemary, a glug of olive oil, pinch of salt and black pepper then transfer to a baking sheet
- Drizzle the cabbage with olive oil and season with salt and pepper then nestle into the baking sheet (the cabbage needs a bit more oil than the roots which is why it is dressed separately)
- Roast until the roots are tender, the sausage is cooked through and the cabbage is slightly charred, about 45 min
- Meanwhile whisk the tahini with 1/2 cup of water and the balsamic vinegar to make a creamy sauce
- When the sheet tray bake is finished, drizzle with the tahini dressing and serve
