Smoky Sausage + Roasted Sweet Potatoes
Ingredients
- 1 sheet of 14-inch length of parchment paper
- 5 oz. all-natural nitrate-free beef or turkey sausage, sliced
- 1 medium sweet potato, thinly sliced
- 1 small red onion, sliced
- 1 tsp avocado oil, or olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp dry Italian seasonings
- sea salt and fresh ground black pepper, to taste
- a small handful of fresh Italian parsley, to garnish
Instructions
- Preheat the oven to 375 degrees f.
- Fold the parchment paper in half, then open it up.
- Lay the sliced sweet potatoes and red onion slices in the center of one half of your parchment paper.
- Place the sausage slices on top. Sprinkle with seasonings, sea salt and pepper and drizzle with oil.
- Fold over the other half of the parchment paper over all of your ingredients.
- Starting at one corner of the sheet, make small overlapping folds, then crease each fold to seal edges together. Twist the last fold at the bottom to make a tight seal; place parchment packets on a baking sheet.
- Bake for 25-30 minutes in your preheated oven or until sausage is cooked through and potato is fork tender.
- Carefully open the packet, garnish with fresh chopped parsley and enjoy!
- Or place in an airtight container and refrigerate for up to 5 days for future meals/meal prep.
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