Roasted Roots and Fruits with Sausage

by Dorothy Reinhold on November 4, 2012

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The fall and winter months make me think of root vegetables. Sure, potatoes and onions are available all year ‘round, but roasted veggies seem to have more appeal as the weather turns nippy.

Somehow, they are not my dinner of choice during the 90-plus-degree days of July.  😉

Roasted Roots and Fruits with Sausage on Recipe here: take advantage of these newly chilly nights to put a soul-warming dinner on the table. I’m calling this Roasted Roots and Fruits – sweet potatoes, onions, carrots and, yes, apples combine for a comforting dinner. I served it atop shredded lettuce (because I was too lazy to make a side salad!), but wilted spinach or another green would be great as a bed, too.

Today I’ve made it with sausage, as well, for a one-dish meal. You can omit the sausage and serve it with roasted or grilled chicken or pork chops.

Roots and Fruits with Sausage on

Roasted and out of the oven. Smells fantastic!

Recipe: Roasted Roots and Fruits with Sausage

Summary: A soul-warming meal that roasts root vegetables with apples, for Roots and Fruits! Add sausage for a one-dish dinner.


  • Aidells Mango Chicken Sausage4 sausages, each cut into thirds (I used our favorite Aidells Mango Smoked Chicken Sausage)
  • 4 medium red onions, peeled and cut into quarters or eighths, depending on size
  • 12 organic Crimson Gold apples, washed and cored, skin left on
  • 4 organic baby garnet yams, peeled and cut into large chunks (about 1-1 ¼ pounds total)
  • 2 large organic carrots, scrubbed and cut into large chunks
  • 3 tablespoons olive oil
  • 2 tablespoons real maple syrup
  • 2 teaspoons fresh rosemary, finely minced
  • 1 teaspoon Penzey’s Mural of Flavor (or substitute dried oregano or another favorite spice)
  • ¼ teaspoon kosher salt
  • A few grinds of black pepper
  • A few shakes of red pepper flakes


  1. Heat oven to 350F degrees.
  2. Roots and Fruits in a mixing bowlAdd all ingredients to a large bowl. Gently mix all ingredients (you don’t want to break up the onion chunks) and transfer to a large roasting pan.
  3. Roast for 45 minutes, and then check for doneness by poking a fork tine into the potatoes and carrots.
  4. Remove from oven and serve alone, or over a bed of wilted spinach or shredded greens.
  5. Serves 4.


Penzeys Mural of FlavorMural of Flavor is a no-salt Penzey’s Spices blend to which I have become quite attached. Mural of Flavor blends more than a dozen spices and herbs — shallots, onion, garlic, thyme, rosemary, basil, coriander, lemon peel, citric acid, black pepper, chives, green peppercorns, dill weed and orange peel. It might sound like a mish-mash, but it’s delicious on so many things, including roast chicken, scrambled eggs, in rice, etc.

Crimson Gold Apples

Melissa's Organic Crimson Gold Apples in the bagThese are tiny, sweet apples in season right now through early January. You can find them at better markets, in 1-pound bags for about $3.49-$3.99. They have a fabulous sweet flavor balanced by a natural tang. You can read more about these special apples on my tour of the Cuyama Orchards here. If you can’t find them, feel free to substitute 4-5 Fuji apples, and you can wash, core and slice them into 4ths or 6ths.


This recipe is endlessly adaptable. If you have parsnips, add them. Use a mix of regular and sweet potatoes. If you don’t like rosemary, substitute sage, thyme, oregano or another herb that you favor. If you like more apples and fewer carrots, go in that direction.

Preparation time: 15 minutes
Cooking time: 45 minutes
Number of servings (yield): 4
Culinary tradition: USA (General)
My rating 5 stars:  ★★★★★

Our #SundaySupper team is making “soul warming” dishes today — everything from stews, soups and main courses to hot drinks and desserts. Choose something from the list below and warm up your family around the table tonight! (Or here’s a  list of all of the #SundaySupper dishes I have cooked this year. You could also try something from there!)

Main Entrees: 




Join on us on Twitter throughout the day during #SundaySupper.  We will meet at 4 p.m. PST for our weekly #SundaySupper live chat. Follow the #SundaySupper hashtag or you can follow us through TweetChat.

Melissa’s Produce sent the organic baby garnet yams and I picked the Crimson Gold apples at Cuyama Orchards on a farm trip with Melissa’s Produce. I was not compensated for this post. 


{ 9 comments… read them below or add one }

Kath November 4, 2012 at 7:35 am

We have enjoyed an even simpler recipe that’s just roasted butternut squash chunks with sausage. I love your version with the variety of fabulous root vegetables. I will be trying this soon! And thanks for the tip about Penzey’s Mural of Flavor!


familyfoodie November 4, 2012 at 7:34 am

I love recipes with apples in the main dish. Looking forward to trying this beautiful recipe!


Megan November 4, 2012 at 6:49 am

YUM! Bookmarked for Thanksgiving!!


Lane @ Supper for a Steal November 4, 2012 at 5:54 am

I love chicken sausage too. This sounds like a great and easy recipe. Those apples are too cute.


Susan November 4, 2012 at 5:38 am

I love that this is a complete meal. So comforting and easy! Thanks for joining us this week.


Renee November 4, 2012 at 5:22 am

I also start roasting veggies when the weather gets cooler. I have not tried roasting veggies with apples and now I am inspired to do so. Love the flavor combo of sweet potatoes and apples.


Hezzi-D November 4, 2012 at 5:07 am

This combination of veggies and apples sounds perfect for fall or winter.


Laura Hunter November 4, 2012 at 2:57 am

Oh wow, we roast veggies for a Sunday roast all the time but I never thought to add fruit to the mixture. Thanks for the inspiration


lyn @LovelyPantry November 4, 2012 at 1:35 am

I Love roasted root veggies! What a good idea to pair with fruits and sausage! I love the creativity shown during sunday supper!


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