Sheet Pan Smoked Sausage and Root Vegetables

  • 12 ounces red potatoes, cut into 1-inch pieces
  • 12 ounces mixed root vegetables - I used golden beets, baby carrots, and red onions
  • 2 tablespoons canola oil
  • 1 (14 oz.) package smoked sausages
  • 1 teaspoon seasoned salt - I used Penzeys Northwoods Fire
  • ½ cup plain Greek yogurt
  • 1 tablespoon mayonnaise
  • 1 tablespoon grainy mustard
  • ½ teaspoon horseradish

Preheat the oven to 425°F.

In a shallow baking pan, place the potatoes and mixed root vegetables. Drizzle with oil and toss to coat. Arrange the vegetables in a single layer on the pan. Roast for 15 minutes.

Stir the vegetables. Place sausages on top of the vegetables, allowing space between them. Roast for 10 minutes more or until the sausages begins to brown and the vegetables are tender. Season generously with the seasoning salt, tossing lightly to coat; set aside.

While the meal bakes, stir together the yogurt, mayonnaise, grainy mustard, and horseradish. Serve with the sausages and vegetables.

  • Yields: 4-6 servings
  • Preparation Time: 40 minutes

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