Daily Archives: November 27, 2013

Oven Roasted Autumn Medley

Recipe adapted from here! I adore cheap/healthy recipes that don’t require a whole lot of prep time. Like the Nature’s Candy, the only real addition I made was the purple yams. I also didn’t have sage or rosemary (this totally reminds me of the song, Scarborough Fair–“parsley, sage, rosemary and thyme”–at least I had half of those?), so I threw in some thyme (I could totally make that into a punny joke, but I won’t).

I want to say that this is arguably one of the best-tasting things I’ve ever made. It’s deliciously savory and perfect for a cold day (or night). <3 I gave some to Monika to try and Mike/Isaac were fighting each other over it, so I like to think it was a win. It made my apartment smell absolutely amazing and it was all I could do to not sit and stare at the oven in hopes that it’d be ready faster. (I baked these right after I made the other sweet potato dish. Hooray for maximizing oven time! :O )

Oven Roasted Autumn Medley

287 cal, 47g CHO’s, 7g fat, 9g protein, 9g fiber, 409mg sodium!

Ingredients:
-1 large sweet potato, cut into bite-sized pieces
-2 purple yams, cut into bite-sized pieces
-1.5 gala apples, cut into bite-sized pieces
-6 oz grape tomatoes
-12 oz turkey sausage (pork casing removed)
-1 tsp dried thyme
-1 tsp dried basil
-1 tsp dried parsley
-freshly ground black pepper
-3 cloves garlic, minced
-2 tbsp EVOO

Instructions:
1) Preheat the oven to 400 degrees.
2) Peel the sweet potato and yams. Cut sweet potato, apples, yams and onion into bite-sized pieces.
3) Toss those and all other ingredients into a large bowl. Toss until everything is evenly coated.
4) Remove casing from turkey sausage and cut into thin slices.
5) Bake for 45 minutes.

Before I stuffed em’ in the oven!