Roasted Sweet Potato with Sage Sausage and Garlicky Greens

Kid-Friendly | Vegetarian and Vegan Options | 45 minutes or less

2 sweet potatoes, diced in 1/4in cubes
1 onion, sliced
2 large carrots, peeled and chopped
1 tbsp minced garlic
1 tbsp olive oil
1 tsp ground sage (or fresh minced sage)
1 lb of sausage, sliced (can substitute chickpeas if vegetarian)
1 bag of baby spinach
1/4 tsp red pepper flakes
Salt and Pepper
1 Scallions, sliced thin
Honey Garlic Yogurt Sauce
1/2 plain nonfat greek yogurt (or plain almond yogurt if vegan)
Drizzle of honey
1 tsp lemon juice
The greens of 1 scallion
1/2 tsp minced garlic
Salt and pepper

Preheat your oven to 420 degrees F and spray a baking sheet with cooking spray. Place your chopped sweet potato, onions, and carrots in a large bowl and toss with olive oil, sage, 1/2 tbsp minced garlic and season with salt and pepper. Spread evenly on the baking sheet and place in the oven for 40 minutes or until browned, flipping once halfway through. (If using chickpeas, simply add to the baking sheet!)

While the veggies are roasting, prep your sausage, greens and yogurt sauce. Prep a plate with two paper towels on top; set aside. Place sausage in a large skillet over medium heat. Cook for about 8-10 minutes or until browned on the outside and firm to touch. Remove sausage and place on your plate; drain off the grease (but leave a tiny bit in the pan!). Place your spinach to the same pan and add 1/2 tbsp garlic, red pepper flakes, salt and pepper for about 2-3 minutes just until wilted and then turn off the heat, keeping them in the pan to stay warm until serving (if opting vegetarian, just add a drizzle of olive oil to a skillet instead). For the yogurt sauce, mix yogurt of choice, honey, lemon juice, scallion greens, garlic, salt and pepper together.

About five minutes before your vegetables are done, add the sausage to the baking sheet. Remove the vegetables and place on your plate. Top with wilted spinach and serve the yogurt sauce on the side or dollop right on top. Add scallions for a fresh finish!

For the kids
I set aside some of each vegetable and roast on a separate baking sheet. I also set aside some sausage before mixing it all together. One of my daughters will eat fresh spinach so I save some of that too! Family meal with no extra work for me is always a win.

Cooking notes
-I used sage sausage from Walden Local Meat (, which is always amazing. You could use sweet or hot italian sausage or use a plain breakfast sausage in this recipe though – you just may need to add more sage to get that flavor!
-All vegetables used in this recipe were sourced from Siena Farms in Sudbury, MA ( I LOVE their CSA. They are part of my inspiration for most of my cooking.

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