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Roasted Rosemary Sweet Potatoes & Chicken Sausage - Dump and Go Dinner

6 Servings Recipe By

Ingredients

  • 6 cups peel and dice Sweet Potato
  • 2 1/4 cups slice Onion, Yellow
  • 2 teaspoons mince Garlic, Cloves
  • 2 tablespoons chop Rosemary, Fresh
  • 1/4 teaspoons Sea Salt
  • 1/2 teaspoons Black Pepper
  • 16 ounces Chicken Sausage Links, Pre-Cooked
  • 2 tablespoons Olive Oil

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups
  • 209 Calories
  • 11g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 58mg Cholesterol
  • 529mg Sodium
  • 13g Total Carb
  • 2g Fiber
  • 3g Total Sugars (Includes 0g Added Sugars)
  • 14g Protein
  • 6 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit So Very Blessed for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide sweet potatoes, onion, garlic, rosemary, salt, and pepper among indicated number of baking dishes.
  2. Remove the casings from the sausage, divide into 1 inch chunks and spoon on top of sweet potato mixture.
  3. Drizzle with olive oil and mix to combine.
  4. Cover with foil, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Bake at 400 degrees for 45-60 minutes, stirring every 20 minutes.

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