Recipes / Carrots Recipes

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

  1. Heat oven to 400 F
  2. 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
  3. 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)
  4. Roast until the roots are tender, the sausage is cooked through and the cabbage is slightly charred, about 45 min
  5. Meanwhile whisk the tahini with 1/2 cup of water and the balsamic vinegar to make a creamy sauce
  6. When the sheet tray bake is finished, drizzle with the tahini dressing and serve