Here’s a new week night meal for you that’s made with all fresh ingredients. This easy to assemble main course was inspired from my Whole30 experience. I was wanting to create a crock pot recipe that’s unfussy, Whole30 compliant, pulled it’s flavors from fresh produce, herbs and meat, but didn’t fall apart and turn to mush. Often times slow cooker recipes taste the same and have a similar overcooked texture, but not here. The sweet potatoes broke down a little but all the other veggies and the sausage held their shape.
I get in a rut of using the same favorite veggies repeatedly. Use either one of the combinations below or make your own.
The first time I made this, the top combo of veggies was used with a yellow onion and of course Aidell’s chicken apple sausage, (see recipe below). But today I’m changing it up and making this dish replacing one of the parsnips, and both of the sweet potatoes with 1 rutabaga, and a red and yellow beet.
Everything else in the recipe remains the same. We just got back from a trip south and having our grands overnight, so it’s a lazy Sunday around here. I put all of the ingredients in the slow cooker after church and the aroma’s are driving me crazy it smells SO GOOD! I can’t wait for dinner tonight!
Slow Cooker Roasted Roots and Sausage can be served over this easy Oven Roasted Cauliflower “Rice” , or serve it alone with a side salad. Of coarse serving it over rice or quinoa is an option too, for those of you who aren’t grain-free. You can either prep the veggies the night before, or the day of. Make sure the vegetables are chopped in large 2-3 inch pieces so they hold their shape and don’t turn to mush.
Let me know what root veggie combo you use when you make this. Be creative and make it your own!
On another note, spring is just around the corner which means garden time! Ordering seeds and prepping the soil may come earlier this year.
Have a great week all of you lovely people,
4 Aidell’s Chicken Apple sausage, sliced in 2 inch chunks
1 lb. carrots, peeled and chopped into 2-3 inch large pieces
3 parsnips, peeled and chopped into 2-3 inch large pieces
2 medium sweet potatoes, peeled and cut in 3 inch pieces
1 yellow onion, chopped coarsely
3 tablespoons olive oil
1 1/2 tablespoon white balsamic vinegar
3/4 teaspoon sea salt
fresh ground pepper
1 teaspoon each, dried sage and thyme
1/4 cup water
Use a 6 quart slow cooker.
Place sausage, carrots, parsnips, sweet potatoes and onion in the slow cooker. Whisk together in a small bowl, olive oil, balsamic vinegar, sea salt and dried herbs. Add to the vegetables and sausage and toss to coat. Sprinkle with freshly ground black pepper. Stir. Pour in 1/4 cup water. Cover and cook on low for 6 hours, or high for 3 hours. Serve over rice, quinoa or cauliflower rice if you’re grain free.