2-8 potatoes (red or yukon gold, or mix)

1-2 eggplants

2-4 carrots

2-4 sweet potatoes

1-2 onions

2-4 rutabagas

10-20 brussel sprouts

1-2 bell peppers

1-2 lb. head of cauliflower

1-2 lb. broccoli crowns

¼ - ½ c. olive oil

kosher salt, fresh ground black pepper, cayenne or other desired spices, to taste

1 - 1.5 lb. smoked sausage or Italian link sausage (optional)

*Use the vegetables above in any combination, to yield ~8-10 c. of vegetables to feed 6. This reheats well.

*Broccoli and Cauliflower roast more quickly and only require 30-45 minutes of roasting time.

  1. Preheat oven to 400°F.
  2. Cut vegetables of your liking to approximately uniform size (~2-3 in. cubes). If using smoked sausage, cut into 4-6 inch lengths and set aside. If using Italian sausage, pierce the skins with a fork and set aside.
  3. Toss vegetables in olive oil to coat.
  4. Spread vegetables out into a baking pan in a single layer. Sprinkle with salt, pepper, and any other desired spices.
  5. Roast the vegetables for 30 minutes. After 30 minutes, if the vegetables will release, toss them to expose different surfaces to the pan. Don’t force any that don’t release easily.
  6. Roast the vegetables for an additional 20 minutes. Toss the vegetables. If using Italian sausage, place the links over the vegetables now.
  7. Roast the vegetables and sausages for an additional 20 minutes. Toss the mixture and return to the oven. If you are using smoked sausage, add the links at this point.
  8. Roast the vegetables and sausages for an additional 20 minutes. Toss the mixture and return to the oven.
  9. Turn the oven off and leave the vegetables in the oven for an additional 20-30 minutes. If not using sausages, use this time to grill meat or fish to serve with the vegetables.
  10. Enjoy!