Fall Vegetable & Sausage Toss - NEW - Maple Leaf Healthcare & Hospitality

Yield

25 servings

Portion Size

200 g/7 oz

Ingredients

	Metric	Imperial
Oktoberfest Smoked Sausage, skinless, 114 g each	2.3 kg	5 lbs
Brussel Sprouts, fresh, cut in half	550 g	1 lbs 3 oz
Carrots, fresh, peeled & chopped	550 g	1 lbs 3 oz
Parsnips, fresh, peeled & chopped	615 g	1 lbs 6 oz
Red Pepper, fresh, diced	835 g	1 lbs 13 oz
Garlic, minced	40 g	1.4 oz
Olive Oil	160 ml	2/3 cup
Rosemary, fresh, chopped	75 ml	1/3 cup
Table Salt	10 ml	2 tsp
Black Pepper, ground	10 ml	2 tsp

The day before, thaw the Oktoberfest Smoked Sausages under refrigeration at 40'F/4'C.
Preheat convection oven to 375'F/190'C. Slice the Oktoberfest Sausage into 1/2 " pieces. Hold at <40'F/4'C until service.
Prepare and wash the vegetables: cut the Brussel sprouts in half, chop the carrots, parsnips, and red pepper into 1/2 inch pieces. Place in a large bowl; add minced garlic, olive oil, salt, pepper, and rosemary; combine well. Place on a parchment-lined baking sheet and bake for 25 minutes or until vegetables start to brown.
Mix in the sliced sausages and bake an additional 15 minutes or until the sausage is heated and the vegetables are tender. Cook until the internal temperature of the sausages reaches 165'F/74'C held for at least 15 seconds.
At the point of service, may garnish with additional chopped rosemary.

Serve with mashed potatoes and dinner roll (sides not included in the nutritional information).