Fall Roasted Veggies and Sausages

When we have the first day of fall THIS is it! Close friends made this one year and I've done it almost every year since. Foster Farms used to have Chicken Apple sausages but I found some nitrate free ones that are made locally in Lodi at Safeway recently. You can also use any other brand like Aidells or whatever works.

1 pack chicken apple sausages (5 sausages in our pack)

3 not huge sweet potatoes (white or yams, if they're huge just do a big one)

2 apples (1 Granny Smith one honey crisp or other red colored sweeter kind)

1 butternut squash

1 onion

1 bag frozen mini Brussel sprouts (or just about a dozen regular sized ones cut in half)

kosher salt, garlic powder, cinnamon, nutmeg

olive oil

Peel and dice veggies to a bite sized piece (I thawed some frozen butternut squash and Brussel sprouts for a bit in the air fryer and then roasted everything at 425 for about 45 minutes. Toss all veggies with olive oil and sprinkle generously with salt and garlic powder and sprinkle some cinnamon (not a ton) and just a dash of nutmeg. Nestle in the sausages and heat until heated through (can remove when they're done) Roast in the oven about 30 minutes, check with fork for doneness and then rotate if you'd like. Cut up sausages and enjoy each delicious bite of fall happiness. 

We finished it off with a pumpkin spiced ice cream sandwich from Safeway and it was such a fun fall meal since it's not quite sweater weather here but we still love the flavors of the season! 

5 Bean Salad

 This is from Clean Food Crush and although it makes a ton I have enjoyed every tangy bite. My family won't touch it but it is so easy and super flavorful. Packed with fiber and protein!

Ingredients

• 15 oz. red kidney beans, rinsed and drained
• 15 oz. cannellini beans, rinsed and drained
• 15 oz. chickpeas, rinsed and drained
• 1 lb. fresh green beans (I used 1 can)
• 1 lb. fresh golden wax beans (or use 1,15 oz. can)
• 1 large red onion, finely sliced
• 3 Tbsps capers
• 1/3 cup fresh Italian parsley leaves, chopped (just used dried)

Dressing:

• 4 Tbsps extra virgin olive oil
• 4 Tbsps apple cider vinegar
• 2 Tbsps raw honey, or pure maple syrup
• 1 Tbsp Dijon mustard
• 3 cloves fresh garlic, minced
• 1 tsp dried oregano (I did use some fresh from the yard)
• 1/4 tsp white pepper
• 1/2 tsp sea salt, or more to taste

Instructions 

1. Rinse the green and golden wax beans and trim off the ends, then cut them into about 1-1/2-inch pieces.
2. In a large saucepan fitted with a steamer basket, bring an inch of water to a boil.
3. Place your trimmed beans into basket, cover and cook until just tender crisp about 3-4 minutes. Allow to cool completely, or cool quickly in an ice bath immediately after steaming.
4. While the beans are steaming, gather all your dressing ingredients into a small glass bowl, then whisk briskly until all dressing ingredients are well combined.
5. Place all the prepared beans, onions, capers, into a large salad or serving bowl.
6. Drizzle your dressing on top and gently toss to coat well.
7. Garnish with fresh chopped Italian parsley.
8. Cover your bowl with a lid or plastic wrap, then refrigerate to enhance the flavors for at least 4 hours or overnight. If possible, toss your salad several times during the chilling process to keep everything coated with the dressing.
9. Prior to serving, taste test, then adjust your seasonings if desired.
10. Serve this salad cold.
11. Stays good in the fridge for up to four days.

via https://cleanfoodcrush.com/healthy-homemade-five-bean-salad/