Tuscan Country Dinner

In order to participate in The Nourishing Gourmet's Fall Recipe Carnival, I am reposting this recipe that I put together last year. My friend Colleen came up with the name. My family has enjoyed this meal several times at home and I have shared it at a brunch.

Ingredients:

* 1 pkg. chicken apple sausage (I like Applegate Farms brand the best.)
* 1/4 - 1/2 pkg. bacon or turkey bacon (I used Hormel bacon that says gluten free on the label. Jennie-O turkey bacon which is also gluten free, would be another option if you have to concern yourself with such things.)
* 1/2 onion
* 2 bunches Swiss chard or green chard
* 1/4 cup water

* 1 yam
* 1 head cauliflower
* 2-4 red peppers
* olive oil
* dried rosemary
* garlic powder
* salt
* pepper

Instructions:

1. Preheat oven to 450
2. Peel the yam and cut into bite-sized pieces. Fill a saucepan partway with water and bring to a boil with the yam. Cover and reduce heat to medium. Cook for 10-15 minutes until yam is tender but not mushy, then drain.
3. While the yam is cooking, break the cauliflower into florets, discarding the large stem, and cut the peppers into bite-sized chunks.
4. Combine the yam, cauliflower, and pepper pieces in a large shallow roasting pan without the rack. Drizzle with olive oil and sprinkle with spices to taste. (I did not measure spice amounts; just sprinked.)
5. Roast the vegetables for 25-30 minutes, stirring after 15 minutes. The vegetables will brown nicely. Don't be afraid of some blackened spots here and there. :)
6. Wash and tear the chard, setting aside.
7. While the veggies are roasting, dice the onion and bacon and fry in a large skillet over medium heat until browned. Cut the sausage into rounds while the bacon and onions cook, adding the sausage when the bacon is just about done to brown it slightly.
8. Add the chard to the skillet and toss with the meat mixture. Add the water. Cover and simmer for ~10 minutes.
9. When the veggies are roasted, add them to the skillet. Mix well and serve. If your skillet is not large enough, add the sausage and chard to the roasting pan instead to serve.