Roasted Root Vegetables

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 potatoes, cut into large chunks
• 2 carrots, cut thick
• 2 parsnips, cut thick
• 2 beets, cut into chunks
• 1 large onion, cut into wedges
• 1 (4 ounce) package mushrooms, cut into large pieces
• 1 (12 ounce) can sauerkraut (2 if you like it soupy)
• 1 teaspoon fennel seed
• 1 teaspoon caraway seed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons oil

Recipe

• 1 preheat oven to 400.
• 2 cut the beets to the desired size and microwave a few minutes to soften slightly.
• 3 cut all the remaining vegetables to the desired size and place in an oiled 9x13 baking dish.
• 4 add the beets.
• 5 add any sausage.
• 6 toss to coat with oil.
• 7 pour on the sauerkraut, fennel, caraway, salt and pepper and mix slightly so the vegetables are exposed.
• 8 bake in 400 degree oven uncovered for about 40 minutes or until the vegetables are easy to cut with a fork. if done right, the potatoes should have a roasted outer layer and most of the liquid from the sauerkraut has evaporated, it's good eating regardless.