Harvest Sausage and Sweet Potatoes

Harvest Sausage and Sweet Potatoes with Pecans

Harvest Sausage and Sweet Potatoes

13 oz. Smoked Sausage

4 cups Sweet Potatoes, chopped

1 lb. Brussel Sprouts, halved

1/3 cup Pecan Oil

3/4 Tbl Dried Oregano

3/4 tsp Basil

1/2 tsp Paprika

1/2 tsp Garlic Powder

Salt and Pepper to taste

4 sprigs Rosemary

1/3 cup Dried Cranberries

1/3 cup Pecan Halves, toasted

Preheat oven to 400 degrees. Slice sausage links into thick slices. Peel sweet potatoes and chop into small pieces. Cut off base of brussel sprouts and slice in half. Put sausage, sweet potatoes and brussel sprouts on a large sheet pan. In a small bowl, combine pecan oil, oregano, basil, paprika, garlic powder, salt and pepper. Stir together and pour over sausage and veggies. Add rosemary and toss. Bake for 15 minutes, remove from oven and toss. Bake for another 10 minutes or until vegetables are tender. Remove from the oven and toss again. Add cranberries and pecans.