This recipe idea came over a Facebook post from my friend Elizabeth a month or so ago. I love anything roasted and recall making something similar to this in previous years, but I know I’ve never prepared this delicious combination. The sweet potatoes become caramelized, the chicken sausage crisp, and the figs nicely chewy. Thanks for pairing such wonderful flavors, Elizabeth!
Today feels like the end of my week even though it’s not. I work a half day Wednesday and Friday, but I don’t mind it much. It’s actually nice to go in and get a few things accomplished and then enjoy nice long afternoons and evenings at home. Happy Thanksgiving to all!
- 2 tablespoons EVOO
- 2 tablespoons balsamic vinegar
- 2 tablespoons maple syrup
- 4-5 links chicken sausage, cut in 1-in pieces
- 2 sweet potatoes, cubed
- 1 red onion, quartered through root end
- 3-4 whole garlic cloves
- 1/2 cup dried figs
- 3 sprigs fresh rosemary
- 2 sprigs fresh thyme
- salt and pepper, to taste
Preheat oven to 425˚F.
Prepare Glaze: Whisk together EVOO, balsamic, and maple syrup. Set aside.
In a large, shallow roasting pan, toss the chicken, potatoes, onion, garlic, and figs with glaze. Season salt and pepper. Scatter the herb sprigs.
Roast 45 minutes until chicken sausage casings are crispy and the vegetables are caramelized.