Want to avoid ordering pizza for dinner the night before Thanksgiving? Here's what you do: cook this dish on Sunday, set half aside and repurpose them on Wednesday night into Roasted Vegetable Soup with Sausage & Salad (check back for the recipe). 

Makes 4 servings

 
What you need

4 carrots, peeled and cut into 1-inch pieces
3 parsnips, peeled and cut into 1-inch pieces
4 onions, trimmed and cut into 1-inch slices
3 medium sweet potatoes, peeled and cut into 1-inch pieces
3 medium russet potatoes, peeled and cut into 1-inch pieces
¾ pound Brussels sprouts, trimmed and halved
9 tablespoons Tessemae’s Lemon Garlic, plus additional for drizzling
coarse salt and freshly ground black pepper
8 links Sweet or Hot Italian sausages
Salad greens, for serving 

 
What you do

1. Heat oven to 425 degrees. Divide veggies between 3 large rimmed baking sheets and toss each with 3 tablespoons Lemon Garlic and season with salt and pepper.
2. Roast veggies 10 minutes, then remove from oven and divide sausages between baking sheets.
3. Return pans to oven and roast until browned, about another 15 minutes.
4. Set aside half of veggies and 4 sausage links for Roasted Vegetable Soup later this week. Serve sausages and veggies with salad greens.