<p>Roasted root vegetables are paired with comforting sausage and fresh spinach in this warm and inviting paleo breakfast.</p>
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Ingredients
- 1/2 cups melt Coconut Oil
- 1 teaspoon Cinnamon
- 1/2 teaspoons Red Pepper Flakes
- 4 cups peel and dice Sweet Potato
- 1 cup dice Parsnip
- 1 1/2 cups cook Beef Sausage, Homemade
- 2 cups Spinach, Baby
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 1.5 cups
- 803 Calories
- 71g Total Fat
- 41g Sat Fat
- 0g Trans Fat
- 94mg Cholesterol
- 991mg Sodium
- 21g Total Carb
- 5g Fiber
- 5g Total Sugars (Includes 0g Added Sugars)
- 20g Protein
- 32 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Combine coconut oil and spices in a bowl. Toss sweet potatoes and parsnips in oil.
- Spread vegetables on a foil lined baking sheet.
- Roast in oven at 400F for 35 minutes.
- Remove vegetables from oven, spread sausage on pan, and top with spinach.
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?
- Combine coconut oil and spices in a bowl. Toss sweet potatoes and parsnips in oil.
- Spread vegetables on a foil lined baking sheet.
- Roast in oven at 400F for 35 minutes.
- Remove vegetables from oven, spread sausage on pan, and top with spinach.
- Allow to cool completely.
- Divide between indicated number of gallon freezer bags, 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.
- Thaw: In fridge
- Heat in microwave until warm, about 1 minute.