Roasted Parsnip, Squash and Sausage Hash

Ingredients

• 8 cups cubed peeled parsnips
• 4 cups cubed peeled butternut squash
• 1½ lb (0.75 kg) turkey or chicken sausages, sliced (½ inch)
• 2 Granny Smith apples, peeled, cored and chopped
• 1 cup diced shallot
• 1 tbsp chopped fresh rosemary or 1 tsp dried rosemary, crumbled
• 4 tbsp canola oil
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• ¼ tsp cayenne pepper
• ½ tsp salt
• ¼ tsp freshly ground pepper
• 2 cups brie cheese, cubed

Directions

1. Preheat oven to 425°F.
2. Combine parsnips, squash, sausages, apples, shallot and rosemary in a large bowl.
3. Whisk oil, Dijon mustard, vinegar, cayenne pepper, salt and pepper together in a small bowl. Pour over vegetables. Toss to coat.
4. Spread vegetables evenly between 2 parchment paper-lined baking sheet. Roast until vegetables are cooked through and slightly browned, about 1 hour.
5. Toss vegetables halfway through cooking. Remove from oven. Transfer to a serving dish. Top with cheese. Serve immediately.