Sausage and Roasted Sweet Potatoes
with smoky garlic aioli / Spanish salsa

Name: Sausage and Roasted Sweet Potatoes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 lb Broccoli, florets; 2 lbs Sweet potatoes, peeled and chopped; 2 stalks Green onions, chopped, white and green parts separate; 2 Tbsp Oil, olive; 2 cloves Garlic, chopped; 1/4 cup Mayonnaise, paleo-friendly; 1/2 tsp Paprika, smoked; 1/2 tsp Lemon juice; 1/2 tsp Hot sauce (opt); 1 can Tomatoes, diced (14 oz / 397 g), drained; 1 Tbsp Oil, cooking; 1/2 tsp Paprika, smoked; 1/2 tsp Vinegar, sherry; 4 links Sausage, andouille (raw or cooked) (sub any variety of sausage); 1 cup Stock, any type

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

We've taken a few liberties to bring you a quicker, paleo-friendly version of this popular Spanish dish that combines sausage and roasted potatoes (sweet potatoes in this case). Even on a weeknight, we think it's worth making both a creamy aioli and quick salsa. The two condiments play off one another to bring loads of flavor to the plate.

Proteins

Sausage

Cuisines

European - Western

Ingredients

Metric

Servings:

Sweet Potato Bravas with Broccoli:

Broccoli - 1 lb , florets
Sweet potatoes - 2 lbs , peeled and chopped
Green onions - 2 stalks , chopped, white and green parts separate
Oil, olive - 2 Tbsp

Smoky Garlic Aioli:

Garlic - 2 cloves , chopped
Mayonnaise, paleo-friendly - 1/4 cup
Paprika, smoked - 1/2 tsp
Lemon juice - 1/2 tsp
Hot sauce (opt) - 1/2 tsp

Spanish Salsa:

Tomatoes, diced (14 oz / 397 g) - 1 can , drained
Oil, cooking - 1 Tbsp
Paprika, smoked - 1/2 tsp
Vinegar, sherry - 1/2 tsp

Stovetop Sausage:

Sausage, andouille (raw or cooked) - 4 links (sub any variety of sausage)
Stock, any type - 1 cup

Prep

Broccoli / Sweet potatoes - Prep as directed and combine. (Can be done up to 5 days ahead)
Make aioli - Chop garlic. Combine with mayonnaise, paprika (the portion for the aioli), lemon juice and hot sauce (if using). (Can be done up to 5 days ahead)
Green onions - Chop green onions, keeping white and green parts separate. (Can be done up to 3 days ahead)
Tomatoes - Drain liquid from canned tomatoes.

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Make

Heat oven to 400F / 204C degrees.
Toss broccoli, potatoes and white parts of green onions (reserve green parts) with olive oil and spread out onto a sheet pan. Season generously with some salt and pepper. Roast in the top rack of your oven for 25 to 30 minutes, shaking the pan halfway through cooking.
While potatoes roast, heat a saute pan over medium heat. Add cooking oil and then tomatoes and saute until any excess liquid cooks off and tomatoes are sizzling in the bottom of the pan. Stir in paprika (portion for the salsa) and vinegar. Set salsa aside. Wipe out pan and return to heat.
Place sausage in heated pan. Add stock and bring to a boil. Reduce heat to low-medium and continue cooking, uncovered, turning sausages to cook on both sides. Simmer sausage for ~5 minutes for pre-cooked sausage (until heated through) or ~10 minutes for raw sausage (until cooked through). Optional step: Once sausages are cooked, if you would like to brown them, pour off excess liquid and sear sausages on all sides.
Top potatoes and broccoli with green parts of green onions.
Serve sausage with potatoes and broccoli on the side. Enjoy with salsa and aioli (these condiments go great with the entire dish).

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