Over the years, this family recipe has transformed into a main dish that can be prepared in large quantities and utilized for lunches the rest of the week. For dipping the vegetables in, a dollop of plain Greek yogurt is good to have on the side. Enjoy!
| Prep Time: | 25 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 large sweet potatoes, peeled and cut into 3/4-inch chunks
- 3 large white potatoes, peeled and cut into 3/4-inch chunks
- 1 (16 ounce) package chicken-apple sausage, sliced into 3/4-inch pieces
- 2 carrots, peeled and cut into 3/4-inch chunks
- 1 parsnip, peeled and cut into 3/4-inch chunks, or to taste
- 1 turnip, peeled and cut into 3/4-inch chunks, or to taste
- 1 onion, chopped
- 1 head garlic
- 1 pinch dried sage, or to taste
- 1 pinch dried parsley, or to taste
- 1 pinch dried rosemary, or to taste
- 1 pinch dried thyme, or to taste
- salt and ground black pepper to taste
- 1 pound thick-sliced peppered bacon
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Combine sweet potatoes, white potatoes, sausage, carrots, parsnips, turnips, onion, and garlic in a large bowl. Add sage, parsley, rosemary, thyme, salt, and pepper. Mix thoroughly. Place vegetables in a large roasting pan. Layer bacon across the top.
- Bake in the preheated oven until potatoes are fork-tender, about 1 hour.
- You can use yams in place of sweet potatoes if desired.
Nutrition Facts
| Calories | 427 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 56 mg |
| Dietary Fiber | 9 g |
| Protein | 20 g |
| Saturated Fat | 4 g |
| Sodium | 1074 mg |
| Sugars | 12 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |