Roasted Leftovers

RoastBeetsSausage

This was totally delicious. Emptied the refrigerator into a baking sheet and tossed the following with olive oil, salt and lots of pepper, and fresh chopped thyme:

Cumberland sausage cut into bitesize lumps, quartered onion, brussel sprouts, chopped carrots, cubed new potatoes, leftover parsnips, and fresh beet root from the garden. Roast in a hot oven until the edges begin to crisp and brown, and everything is sizzling hot. About 20-30 minutes at 200C.

 

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8 Comments Add yours

  1. Yum! Seriously yum, Misky! πŸ™‚

    1. Misky says:

      Seriously yum!

  2. cecilia says:

    You and I would be dynamite in the kitchen together, I LOVE roast anything and so do you!! and you cook fast as well i think.. this is exactly how i like to eat.. we still eat Miskys roast spuds and have shared your method with many admirers of them.. take care darling girl.. c

    1. Misky says:

      Oh what delicious fun that would be, c. And roasting just so intensifies the flavour to veg! And fruit! Happy Christmas, c!

  3. margo roby says:

    Nice! This goes onto the try list as soon as we get back from Christmas. Looks delicious.

    1. Misky says:

      It was. πŸ™‚

  4. narf77 says:

    I can mentally smell that from here in Tasmania! Oh that looks good!

    1. Misky says:

      πŸ˜€ Happy Christmas to you!

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