To make the Infused Oil, combine Olive oil, Rosemary sprigs, and Garlic cloves in a small saucepan. Heat over low heat for 10 minutes, being careful not to burn the garlic. Remove from heat and let cool slightly. Remove rosemary and garlic.
In a large bowl, combine all Vegetables with the Rosemary-Garlic Infused Oil, Fleur de sel, and Black pepper. Toss to coat evenly.
Spread the vegetables in a single layer on a large baking sheet.
Crumble the Heritage pork sausage over the vegetables.
Roast for 35-40 minutes, or until the sausage is cooked through and the vegetables are tender and slightly caramelized, flipping halfway through.
Serve immediately.
Ingredients
4
1 lb450 gHeritage pork sausage-Italian or chorizo, casings removed
1225 gPurple top turnip-peeled and cubed
1200 gParsnip-peeled and chopped
1200 gBeets-golden or red, peeled and cubed
1200 gBrussels sprouts-trimmed and halved
8 oz225 gFingerling potatoes-halved
1/4 cup60 mLExtra virgin olive oil
2 sprigs10 gFresh rosemary
4 cloves12 gGarlic-smashed
1 tsp5 mLFleur de sel
1/2 tsp2.5 mLFreshly ground black pepper
Equipment
Large baking sheet
Large bowl
Small saucepan
Instructions
Preheat oven to 425°F (220°C).
To make the Infused Oil, combine Olive oil, Rosemary sprigs, and Garlic cloves in a small saucepan. Heat over low heat for 10 minutes, being careful not to burn the garlic. Remove from heat and let cool slightly. Remove rosemary and garlic.
In a large bowl, combine all Vegetables with the Rosemary-Garlic Infused Oil, Fleur de sel, and Black pepper. Toss to coat evenly.
Spread the vegetables in a single layer on a large baking sheet.
Crumble the Heritage pork sausage over the vegetables.
Roast for 35-40 minutes, or until the sausage is cooked through and the vegetables are tender and slightly caramelized, flipping halfway through.
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