- Prep time
- 45 minutes
- Cook time
- 30–40 minutes
- 4–6 servings
Nothing says autumn like roasted vegetables. Add our Fresh to Market Bratwurst for a fall feast!
- 2 parsnips, cut into batons
- 2 rutabaga, large diced
- 3 carrots, cut oblique
- 1 butternut squash, large diced
- 12 Cipollini onions, peeled
- 12 baby yellow potatoes, halved
- ⅓ cup olive oil
- Salt and pepper, to taste
- 6 Fresh to Market Bratwurst Sausages
- 1 pound sauerkraut, drained
- 1 bunch parsley, chopped
Heat oven to 400°F.
Toss all of the vegetables with olive oil and season with salt and pepper. Place on a lined baking sheet, being sure not to crowd the pan so the vegetables will caramelize. Place in oven and roast for 15 minutes.
Add sausages to the pan on top of the vegetables and roast for an additional 15 minutes, or until the sausages reach an internal temperature of 160°F. Remove sausages and check to see if the vegetables are tender. If need be, continue roasting vegetables until tender.
Placed cooked vegetables in a work bowl and mix in the sauerkraut and parsley until evenly distributed. Place vegetables on a serving tray and top with the sausages.