Doin' Some Cookin'... Sausage & Roasted Roots

A taste of Fall on your dinner plate! This meal is simple, easy, comfort food and best of all I was able to get Little Man to try something new (well, since becoming a big kid)... sweet potatoes, and he loved them! He loves sausage but refused to try beets because he heard somewhere that they were "disgusting". Oh well! More for me. 

So take advantage of these cooler nights and taste Fall for yourself making this tonight. 

Sausage & Roasted Roots

Adapted From: Better Homes and Gardens Magazine, October 2015

Makes 4 Servings

Stars of the Show:

• 12 oz beets, sliced
• 12 oz sweet potatoes, spiraled
• 4 shallots, peeled and quartered
• 2 tbsp olive oil
• 4 cooked chicken apple sausage links, scored and halved lengthwise
• 1/2 cup nonfat plain Greek yogurt
• 1 tbsp mayonnaise
• 1 tbsp prepared horseradish
• 1/2 tsp Worcestershire sauce

And Action:

Preheat oven to 425 degrees. Place beets, potatoes, and shallots on a foil-lined baking sheet. Drizzle with oil and toss to coat. Roast 15 minutes, stirring half way through.

Stir vegetables, push to one side of the pan. Place sausage, cut sides down, on the other side of the pan. Roast 10 minutes. Season with salt and pepper. 

For the sauce, stir together yogurt, mayo, horseradish, and Worcestershire sauce. Serve with vegetables and sausage. Enjoy!