Roasted Vegetables with Lone Mountain Wagyu Sausage
1 pack Lone Mountain Wagyu Sausage, sliced
1 large fennel bulb, sliced
1 bundle small to medium purple potatoes, scrubbed and cut lengthwise in halves
1 bundle small to medium red potatoes, scrubbed and cut lengthwise in halves
2 small beets, peeled and cut into wedges
1 large onion sliced
2 sprigs fresh rosemary
2-3 teaspoons high quality salt, celtic sea salt
¼ cup high quality cold pressed olive oil
1 teaspoon crushed chili flakes
Preheat oven to 400 degrees.
Put all the vegetables and the herb sprigs in a large baking dish. Season well with chili flakes, salt and black pepper. Drizzle generously with olive oil, and toss them with your hands to coat them evenly. Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes.
Sauté sausage in iron pan over medium-high heat until brown, about 10 minutes. Using slotted spoon, transfer sausage to large serving bowl. Add oil to drippings in pan.Transfer the vegetables to the large serving bowl with the LMW Summer Sausage and serve hot.