Roasted root vegetables & meatless sausage with gremolata
7
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Gremolata is a mixture of finely chopped herbs, citrus zest, and garlic or shallots, classically sprinkled on top of Osso Bucco, an Italian braised veal shank dish. The fresh flavor and color of this garnish will brighten any winter meal. We make this one with parsley, lemon zest, and garlic, perhaps the most classic combination of this tasty topping. Meatless sausages are a fuss-free, easy source of plant-based protein. To make this even simpler, purchase precooked beets, cut them into wedges, and add them to the pan when the sausages go on.
Ingredients
Uncooked sweet potato
12 oz
Red onion
1 medium
Olive oil
1 Tbsp
Italian seasoning
½ tsp
Kosher salt
½ tsp
Black pepper
½ tsp
Uncooked beets
12 oz
Beyond Meat® Beyond Sausage Hot Italian plant based sausage
4 link(s)
Fresh parsley
1 cup(s)
Lemon zest
2 tsp
Garlic
1 clove(s)
Instructions
1
Preheat oven to 450°F. Line large baking sheet with parchment paper. In medium bowl, toss sweet potatoes, onion, 2 tsp oil, Italian seasoning, and 1⁄4 tsp each salt and black pepper. Arrange vegetables on 1 side of sheet.
2
In same bowl, toss beets, remaining 1 tsp oil, 1⁄8 tsp salt, and remaining 1⁄4 tsp black pepper. Arrange beets on other side of sheet. Roast vegetables for 25 minutes.
3
Remove baking sheet from oven. Stir vegetables. Add sausages to sheet. Roast until sausages are heated through and vegetables are tender, about 10 minutes.
4
Place parsley on cutting board. Top with lemon zest and garlic and finely chop together. Place gremolata in small bowl. Stir in remaining 1⁄8 tsp salt. Divide sausages and vegetables among plates. Sprinkle with gremolata.
5
Serving size: 1 sausage, about 1 cup vegetables, and 1 tbsp gremolata
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