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Overhead photo of roasted root vegetables on a round platter
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5 from 1 vote

Grilled Chicken Sausage and Kale Root Vegetable Medley

Grilled chicken sausage and kale turn traditional root vegetable medley into a beautiful side dish on your harvest table or a star all on its own.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course, Side Dish
Cuisine: American
Servings: 6 servings
Author: Christie Vanover

Ingredients

  • 1 package Premio Sweet Italian Chicken Sausage
  • 1 lb small potatoes
  • 1 beet, peeled, chopped
  • 1 lb carrots, peeled, chopped
  • 1 parsnip, peeled, chopped
  • 2 cup lacinato kale, cut
  • 3/4 cup hazelnuts, chopped
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp black pepper

Instructions

  • Heat your grill to 400F degrees with an indirect heat zone.
  • Toss the potatoes, beet, carrots and parsnip in olive oil and a 1/2-teaspoon of salt and pepper. Place on a rimmed baking sheet on the grill over the indirect heat zone.
  • Place the Premio Sweet Italian Chicken Sausages on the grill next to the pan over indirect heat. Cook for 15 minutes. Toss the veggies and turn the sausages and cook for another 15 minutes.
  • Remove the sausages from the grill and slice. Add to the pan of root vegetables along with the kale and hazelnuts. Toss.
  • Cook for 15 more minutes. Season with a 1/2-teaspoon of salt and pepper and serve.

Nutrition

Calories: 272kcal | Carbohydrates: 21g | Protein: 14g | Fat: 13g | Saturated Fat: 2g | Sodium: 387mg | Fiber: 5g