ONE-PAN SAUSAGE & ROASTED ROOTS
12 ounces fresh beets, peeled and coarsely chopped
12 ounces sweet potatoes, peeled and coarsely chopped
4 shallots, peeled and quartered
2 tablespoons canola oil
4 cooked chicken apple sausage links, scored at 1-inch intervals and halved lengthwise
1 teaspoon Chopped fresh rosemary
Salt and ground black pepper
1/2 cup plain Greek yogurt
1 tablespoon mayonnaise
1 tablespoon prepared horseradish
1/2 teaspoon Worcestershire sauce
Preheat oven to 425 degrees. Place the beets, potatoes, and shallots in a foil-lined shallow baking pan. Drizzle with oil and toss to coat. Arrange vegetables in a single layer. Roast 15 minutes.
Stir vegetables and push to one side of the pan. Place sausage, cut side down, on other side of the pan. Roast10 minutes more, or until sausage begins to brown and vegetables are tender. Season with rosemary, salt, and pepper.
For sauce, stir together the yogurt, mayonnaise, horseradish and Worcestershire. Serve sauce with vegetables and sausage.
Makes 4 servings (total of 4 cups vegetables , 8 sausage halves, 2/3 cup sauce), each with 413 calories 22 grams fat, 88 mg cholesterol, 969 mg sodium, 34 grams carbohydrates, 6 grams fiber, 15 grams sugar, 18 grams protein.