Thursday, January 03, 2008

Mustard-y Onions and Sausage with Roasted Root Veggies

A hearty winter lunch that reheats well.

Roasted Root Veggies
-3 beets (mixture of red and golden), peeled and chopped
-1 large rutabaga, peeled and chopped
-2 turnips, peeled and chopped

Season with olive oil, salt and pepper and roast, covered, on 375 for about and hour, or until veggies are fork tender.

Onions and Sausages
-8 pork sausages, removed from casings
-1 onion, thinly sliced
-2 tb whole grain mustard
-2 tb apple cider vinegar

Brown the sausage, cutting into small pieces with a cooking utensil as you go. Add the onions an sautee a few more minutes. Then add the mustard and the cider vinegar and cook until sausage is cooked through.

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