Roasted Rosemary Sweet Potatoes & Chicken Sausage Recipe
This is the time of year where roasting vegetables is the way to go. Roasted sweet potatoes, onions, and garlic would have been delicious enough on their own, but I wanted to make it a main meal by adding the chicken sausage and adding in the fresh rosemary brought it all together in wintery, comfort food goodness.
I highly recommend you use good quality chicken sausage. We used chicken sausage from Sprouts – 2 links of sweet Italian and 2 links of French apple. Daniel doesn’t like sausage at all, but he loved this!
I was counting down the minutes until lunch the next day, because I had these leftovers waiting for me in the fridge and they were still fabulous! It’s 18 degrees in Tucson right now and warm, flavorful food is the way to go!
Ingredients
- 2 large sweet potatoes, peeled and cut into 1/2" cubes
- 1 large yellow onion, thinly sliced
- 1 lb chicken sausage
- 2 cloves garlic, minced
- 2 Tbs fresh rosemary leaves, chopped
- 2 Tbs olive oil
- 1/4 tsp sea salt
- 1/2 tsp freshly ground pepper
Instructions
- Preheat oven to 400 degrees.
- Place sweet potatoes, onion, garlic, rosemary, salt, and pepper into a large roasting pan.
- Remove the casings from the chicken sausage and dollop 1 inch pieces evenly over the sweet potato mixture.
- Drizzle olive oil over the mixture and mix to combine.
- Bake for 45 minutes to an hour, stirring every 20 minutes.