Yield: 4 servings.
1 small sweet potato
5 small red potatoes
1 small eggplant
1 white onion
1 pound Neese’s Country Sausage
Pinch of salt
Pinch of pepper
2 tablespoons olive oil
Toppings (optional):
1 avocado
1 large tomato (or a pint of cherry tomatoes)
3-4 radishes
Aioli:
½ cup mayonnaise
Juice of 1 lemon
½ teaspoon paprika or chipotle powder
Heat oven to 375°. Thinly slice the sweet potatoes, red potatoes, and eggplant. Peel, halve, and slice the onion. Spread evenly on a large sheet pan, leaving 3-4 inches of room for the sausage. Crumble the sausage at the top. Evenly salt and pepper the ingredients, and drizzle olive oil over the top. Cook for 20-25 minutes, until the potatoes are cooked through.
While the sheet pan is in the oven, peel and slice the avocado, dice the tomato, and slice the radish. To make the aioli, whisk together the mayonnaise, lemon juice, and paprika in a small bowl.
Plate the sausage, potatoes, onions, and eggplant, and top with avocado, tomatoes, and radish. Drizzle aioli on top and serve.
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