For Garten's classic oven-roasted vegetables recipe, she roasts up a mixture of potatoes, string beans, asparagus, and fennel ...

FARGO — This week’s Italian Big Pan Sausage and Veggie Roast recipe comes to us courtesy of my marvelous sister-in-law, Rosie. Rustic, simple and so delicious, this is the perfect dish for ...

Place sprouts in the spaces between the sausages and vegetables, again avoiding the beets, and re-cover the sheet with the foil. Return the pan to the oven for 15 more minutes.

Bake sausages in the oven for 15 to 20 minutes or until browned and plumped. 5 Add the drained, cooked farro to the vegetables, stirring to combine and coat in the bacon fat.

Pan-Roasted Sausage and Autumn Vegetables with Brown Sugar-Mustard Glaze 1 package of five to six British-style bangers (available at most grocery stores) or substitute 1 kielbasa ...

Roast until the vegetables begin to soften and brown, 18 to 20 minutes, stirring once halfway through. Remove from the oven and stir the vegetables again, then arrange the sausages on top.

5) Rest and Serve: Remove the dish from the oven and let the chicken rest for about 10 minutes. Carve the chicken and serve with the roasted vegetables.

The high, direct heat of your oven’s floor is the secret to restaurant-quality roasted vegetables.

Here are flavorful recipes for roasted vegetables from lemony roasted broccoli to spice-roasted butternut squash to winter vegetables roasted with fresh herbs.

Roast until the vegetables begin to soften and brown, 18 to 20 minutes, stirring once halfway through. Remove from the oven and stir the vegetables again, then arrange the sausages on top.