1 lb white or Yukon Gold potatoes, peeled and cubed
2 carrots, sliced into 1/4 inch thick coins
1 Vidalia onion, cut into half-moon slices
1 1/2 teaspoons hot or sweet paprika
1/2 teaspoon celery seed
1 lb knackwurst, sliced into 1/2 inch thick coins
1 lb yellow squash, sliced into 1/4-1/2 inch thick half-moons
freshly ground black pepper
Preheat oven to 400. Line a baking sheet with foil. Place the potatoes, onions, and carrots in a single layer. Drizzle with oil. Sprinkle with spices. Roast 10 minutes or until the potatoes are softened. Add the sausage and squash and stir to coat in spices/oil. Arrange all ingredients so they are in a single layer. Return to the oven and continue to roast 10-20 minutes or until the sausages are browned and all vegetables are fork-tender. You can briefly broil to help brown if desired, prior to serving.
Late spring has been exceedingly rainy and we haven’t had a chance to break out the grill once! I keep buying things to grill and then having to freeze them or think of other ways to use them up. I had bought some knackwurst at Aldi and they just sat in my fridge for ages (luckily sausages have great expiration dates!). The rain doesn’t seem to be going away any time soon so one night when I was trying to put off grocery shopping I thought I’d finally make them.
I’m glad I did! Not only were the sausages tasty, this is a super simple dinner that really tasted summery despite being made entirely indoors. In-season yellow squash and Vidalia onions really helped turn it into a complete meal. The paprika and celery seed tied the flavors together and the whole thing took about half an hour. Can’t beat that!