rope sausage w/roasted root vegetables

It's been awhile since I have posted a recipe. The swine flu takes away most of your desire to eat but today we take revenge on that little piggy with a little sausage love! This dish was wonderful. The sweetness of the yams combined with the sausage with it's crisp skin was scrumptious. You really can't beat a roasted brussels sprout. If you have never tried them, please do, You won't be disappointed. It was a hearty meal filled with all the flavors of fall. I served it with a side dish of warm homemade applesauce. So yummy. Take that pig!
Bon Appetite!
Rope Sausage w/Roasted Vegetables
adapted from Wegmans Nov."09 Menu magazine

1 lb yams, peeled, 1" dice
1 lb potatoes, cleaned and 1"cubes (I used fingerling potatoes, halved)
1 lb fresh brussels sprouts, halved
1 lb parsnips, cleaned and cut into 1" cubes
1 Tbsp olive oil or flavored oil such as rosemary or dill
Salt and pepper
1 Tbsp olive oil
1 lb rope sausage
( I used the Wegmans Apple & Onion. Sweet Italian works just as well)

Preheat oven to 450 degrees.

Toss yams, potatoes, and Brussels sprouts with basting oil in large mixing bowl; season to taste with salt and pepper. Set aside.

Heat olive oil in braising pan on MEDIUM-HIGH. Add sausage; sear both sides, 4 min.

Remove sausage from pan; set aside.

Add yam mixture to pan; cook, stirring, 2 min. Transfer pan with vegetables to oven. Roast, uncovered, 15 min.

Top yam mixture with sausage; roast about 15 min, until internal temp of sausage reaches 160 degrees and veggies are fork-tender.