Gardener’S Delight

Preheat oven to 400u0b0 F.
Scrub radishes and trim ends. Halve each radish and set on one end of a large rimmed baking sheet (mine is 13 " x 18 ").
Scrub turnips, trim ends and peel. Halve each turnip and slice into wedges (about 4 cups). Add to radishes on baking sheet.
Thickly slice kale leaves and spread out on the remaining half of the baking sheet. You should have about 8 cups of kale, loosely packed. Don't worry, it will cook down a lot.
Toss kale with 1 T of olive oil and using your hands, massage the oil into all the leaves. They will get glossy as you spread the oil around. Drizzle remaining olive oil over radishes and turnips and toss to evenly combine in a single layer.
Roast vegetables for 10 minutes, tossing kale with tongs after 5 minutes.
While vegetables are roasting, cook your Portuguese sausage in a small skillet over medium heat until crispy but not burned and fat has rendered. Transfer to a paper towel lined plate to drain.
After 10 minutes in the oven, transfer kale with tongs to a shallow serving bow or platter. Continue roasting root vegetables for an additional 5-7 minutes, shaking the pan to toss. Roots are done when turnips are beginning to brown on one side and radishes are wrinkled.
Remove pan from oven and add radishes and turnips to kale. Add drained sausage, chopped capers and parsley. Drizzle with sherry vinegar and toss well to combine. Serve immediately and enjoy.