In about 30 minutes, you can be sitting down for this cool night supper by the fire! Or enjoy as a late morning brunch. Either way, this is a crowd pleaser and great way to enjoy your favorite North Carolina breakfast sausage with NC sweetpotatoes.
Course Breakfast, Brunch, Main Course, Supper
Cuisine American, Farmers Market, North Carolina Goodies, Southern
Servings 6
Author Wendy Perry
Ingredients
3largesweetpotatoes,peeled and cubed
6smallturnips,peeled and cubed
¼cupoil
1teaspoonsalt
1poundbreakfast sausage
1large onion,chopped
2red bell peppers,seeded and sliced in strips
1green bell pepper,seeded and sliced in strips
2apples,peeled, cored and cubed
⅓cupmaple syrup
1teaspooncumin
2 teaspoonssalt
fresh parsleyroughly chopped
6eggs,optional
Instructions
Preheat oven to 425 degrees.
Toss potatoes and turnips with oil and salt. Spread onto baking pan and roast for 20 minutes, tossing during cooking to brown all sides. If adding eggs, leave oven on when done.
While vegetables are roasting, pinch tablespoon-size pieces of sausage and place into a large skillet over medium heat. Scatter with onion and cook until sausage is browned. Remove with slotted spoon.
Add peppers and apple to drippings. Cook over medium-high heat until tender and caramelized. Stir in vegetables and sausage mix. Remove from heat and dab out any excess grease with a paper towel. Stir in syrup, cumin and salt. Toss to coat and garnish with parsley.
To add eggs: Make indentions with spoon for each egg. Crack egg into indention and place (oven-safe) skillet into hot oven. Bake 10–20 minutes until egg whites are set. Test whites with a fork as they may appear on top to be done but not quite set.