One-Pan Sausage & Roasted Roots

Ingredients

• 12 ounces fresh beets, peeled and coarsely chopped
• 12 ounces sweet potatoes, peeled and coarsely chopped
• 4 shallots, peeled and quartered
• 2 tablespoons canola oil
• 4 cooked chicken apple sausage links, scored at 1-inch intervals and halved lengthwise
• 1 teaspoon Chopped fresh rosemary
• Salt and ground black pepper
• 1/2 cup plain Greek yogurt
• 1 tablespoon mayonnaise
• 1 tablespoon prepared horseradish
• 1/2 teaspoon Worcestershire sauce

Directions

1. Preheat oven to 425 degrees F Place the beets, potatoes, and shallots in a foil-lined shallow baking pan. Drizzle with oil and toss to coat. Arrange vegetables in a single layer. Roast 15 minutes.
2. Stir vegetables and push to one side of the pan. Place sausage, cut side down, on other side of the pan. Roast for 10 minutes more or until sausage begins to brown and vegetables are tender. Season with rosemary, salt, and pepper.
3. For sauce, stir together the yogurt, mayonnaise, horseradish, and Worcestershire. Serve sauce with vegetables and sausage.