How do you entice a meat-eating husband to eat his vegetables? Throw in vegetarian sausage, of course! I love roasted vegetables, but the thought of making a meal out of ‘em would have my hubby running for the hills! Especially since some of the best roasted vegetables, like red bell peppers, are not allowed to come near his dinner plate.
This is a recipe I spied in a magazine earlier this year, but just got around to cooking it this week. It comes together quickly—the longest part is the cooking time—and by throwing in a package of Italian vegetarian (or vegan) sausages, it makes for an easy meatless weeknight meal that is sure to please any omnivore at your dinner table. 
(Yes, I took a short cut and used package veggie sausages… feel free to give this a try with your favorite homemade vegetarian sausage recipe, too!)
Roasted vegetables with vegetarian sausage
2 crisp red apples, quartered
2 yellow potatoes, cut into thin wedges
2 leeks, halved crosswise and lengthwise (use only the white and light green parts!)
1 pkg your favorite faux sausages (I used Lightlife’s Smart Sausage’s, Italian), cut in half
1/2 TBSP dried thyme
2 TBSP olive oil
salt and pepper to taste
- Preheat your oven to 425 degree F. Slice and cut your veggies, place them in a large roasting pan and then toss them with the salt, pepper, thyme and olive oil, coating well. Once oven reaches cooking temperature, place the pan in the oven and cook for 20 minutes.
- Retrieve the pan from the oven and gently stir vegetables, adding the halved sausages into the mix. Place back into oven and roast for about 10 minutes more, or until the sausages are heated through and the vegetables are tender.
- Plate immediately and serve hot. Enjoy!
