Roasted Sausage with Cassava

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the sausages dry with paper towels to help them brown better.

   Tip: Dry sausages will develop a better crust when roasted.

2. 2

   On a large baking sheet, toss the cassava wedges with 2 tablespoons of olive oil, salt, and black pepper. Arrange them in a single layer and roast for 15 minutes.

   Tip: Starting cassava ahead ensures it cooks through evenly.

3. 3

   After 15 minutes, remove the baking sheet and nestle the sausages between the cassava pieces. Add the sliced onions around the sausages.

   Tip: Arrange everything so it cooks evenly in the remaining time.

4. 4

   Drizzle the remaining 2 tablespoons of olive oil over the sausages and onions. Roast everything together for another 18-20 minutes until the sausages are cooked through and the cassava is golden and crispy.

   Tip: The sausages are done when they reach an internal temperature of 160°F.

5. 5

   While everything roasts, prepare the chimichurri by combining minced garlic, parsley, cilantro, red pepper flakes, red wine vinegar, lemon juice, and 3 tablespoons of olive oil in a bowl. Season with a pinch of salt and pepper.

   Tip: Make the chimichurri fresh for the brightest flavor.

6. 6

   Remove the baking sheet from the oven. Transfer the sausages, cassava, and caramelized onions to a serving platter.

   Tip: Let everything rest for 2 minutes before serving.

7. 7

   Drizzle the warm chimichurri sauce generously over the sausages and cassava. Serve immediately with extra sauce on the side.

   Tip: The heat from the sausages will slightly warm the herbaceous sauce, enhancing its flavor.