6oz. Kalettes
1 small Red Onion, cut into wedges
3 T. EVOO
1 ½ T. Red Wine Vinegar
½ tsp. Salt
4 sprigs Fresh Rosemary
3 Chicken Sausage Links (fully cooked, 9 ounces total), sliced into ½” pieces on the diagonal

Preheat oven to 350. Place kalettes and onions on a large rimmed baking sheet. Stir together oil and vinegar and drizzle over onions and kalettes. Stir to coat and rub mixture into vegetables with your hands. Tuck rosemary under vegetables. Roast 10 minutes; remove pan from onion. Top with chicken sausages, stir to distribute evenly and flip vegetables over. Continue baking an additional 15 minutes, or until everything is lightly browned. Discard rosemary sprigs and serve.