Roasted Fall Medley

It's finally starting to feel like fall in Maryland. Since I've been seeing so many great fall vegetables at the grocery store I decided to make an easy roasted meal. The only real work required for this recipe is some chopping. My favorite part of this has to be the butternut squash, it just melts in your mouth. If you don't like sweet potatoes you can substitute baby red potatoes and if you don't like brussels sprouts you can always substitute broccoli.

My whole kitchen smelled like thyme and rosemary after cooking this. Those smells always remind me of Thanksgiving and family and warmth. Fall is just getting started and I can't wait to continue being inspired to make comfort foods that are easy and delicious.

Ingredients

1 red onion, chopped
1 sweet potato, peeled and chopped
1 butternut squash, peeled and chopped
2 cups brussels sprouts, halved
3 sweet turkey sausage links
1/4 cup olive oil
1 tsp dried thyme
1 tsp dried rosemary
Salt
Pepper

Directions

1. Preheat the oven to 400 degrees F.
2.  Put all vegetables into a 9 x 13 baking dish. Add olive oil and herbs and toss to coat. 
3. Place uncooked sausage in the mixture and make sure to flip about halfway through cooking. Cook for 45-50 minutes. 
4. Slice cooked sausage and mix with vegetables before serving.