Roasted Sausage and Vegetable Fall Medley

3 red onions

3 lb sweet potato or Butternut squash

6 apples

33 oz 

Al Fresco Sweet Apple Chicken Sausage

6 Tbsp olive oil

3 tsp dried basil

3 tsp dried sage

3 tsp dried rosemary

1 ½ tsp salt

3/4 tsp black pepper

2 lb carrots

cut into 1 in pieces

¼ cup olive oil

¼ cup honey

Preheat the oven to 400ºF. Core and dice the apples into 1-inch pieces. Peel and dice the sweet potato and red onion into 1-inch pieces. Place the chopped apples, onions, sweet potatoes, and carrots on a large 9x13-inch baking sheet. Drizzle the olive oil and honey over top, then add the basil, sage, rosemary, salt, and freshly cracked pepper. Toss until everything is well coated in oil and herbs. Transfer the baking sheet to the preheated oven and roast for 20 minutes. 

Meanwhile, cut sausage into coins. After 20 minutes, remove the baking sheet and add sausage to the baking sheet. Return the baking sheet to the oven. Roast the autumn medley for another 20 minutes, or until it reaches your desired level of browning. Top with chopped parsley for garnish after roasting, then serve.