Rooted in Flavor

SAUSAGE AND RUTABAGA BAKE

Makes 4 servings

Dinner doesn’t get any easier than this minimal-prep, toss-and-bake cast-iron sheet pan supper.

1 pound smoked sausage*, cut into 2-inch-long pieces
3 medium carrots, chopped
2 medium red bell peppers, halved and sliced ¼ inch thick
1 medium red onion, chopped
1 small rutabaga, peeled and chopped
2 cloves garlic, minced
1 tablespoon minced fresh oregano
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
Garnish: fresh oregano

1. Preheat oven to 400°. Place a 14-inch cast-iron baking pan in oven while oven preheats.

In a large bowl, toss together all ingredients until combined. Spray hot pan with cooking spray;