Sheet Pan Roasted Root Vegetables with Sausage
Sheet Pan Roasted Root Vegetables with Sausage
Ingredients
For the Sheet Pan
- 1 pound Italian sausage, links, cut into 1-inch pieces
- 2 sweet potatoes, peeled and cut into 1-inch cubes
- 3 carrots, peeled and cut into 1-inch pieces
- 2 parsnips, peeled and cut into 1-inch pieces
- 1 red onion, cut into 1-inch wedges
- 3 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large sheet pan with parchment paper for easier cleanup, if desired.
⏱️ 5 min•🌡️ 400
- 2
Prepare the vegetables: Peel and chop the sweet potatoes, carrots, parsnips, and red onion into roughly 1-inch pieces. Try to keep the sizes consistent for even cooking.
⏱️ 10 min
- 3
In a large mixing bowl, combine the chopped sweet potatoes, carrots, parsnips, and red onion. Drizzle with olive oil, then sprinkle with dried rosemary, dried thyme, salt, and freshly ground black pepper. Toss thoroughly until all vegetables are evenly coated with the oil and seasonings.
⏱️ 5 min
- 4
Add the 1-inch pieces of Italian sausage to the bowl with the seasoned vegetables. Toss gently to combine, ensuring the sausage is also lightly coated with the oil and seasonings.
⏱️ 2 min
- 5
Spread the vegetable and sausage mixture in a single layer on the prepared sheet pan. Make sure not to overcrowd the pan; if necessary, use two sheet pans to ensure everything roasts rather than steams.
⏱️ 2 min
- 6
Roast in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 400
- 7
Remove the sheet pan from the oven, stir the mixture to flip the vegetables and sausage, and return to the oven for another 15-20 minutes, or until the vegetables are tender and lightly caramelized, and the sausage is cooked through and browned.
⏱️ 15 min•🌡️ 400
- 8
Carefully remove the sheet pan from the oven. Garnish with fresh chopped parsley before serving hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Roasted Root Vegetables with Sausage
Ingredients
For the Sheet Pan
- 1 pound Italian sausage, links, cut into 1-inch pieces
- 2 sweet potatoes, peeled and cut into 1-inch cubes
- 3 carrots, peeled and cut into 1-inch pieces
- 2 parsnips, peeled and cut into 1-inch pieces
- 1 red onion, cut into 1-inch wedges
- 3 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large sheet pan with parchment paper for easier cleanup, if desired.
⏱️ 5 min•🌡️ 400 - 2
Prepare the vegetables: Peel and chop the sweet potatoes, carrots, parsnips, and red onion into roughly 1-inch pieces. Try to keep the sizes consistent for even cooking.
⏱️ 10 min - 3
In a large mixing bowl, combine the chopped sweet potatoes, carrots, parsnips, and red onion. Drizzle with olive oil, then sprinkle with dried rosemary, dried thyme, salt, and freshly ground black pepper. Toss thoroughly until all vegetables are evenly coated with the oil and seasonings.
⏱️ 5 min - 4
Add the 1-inch pieces of Italian sausage to the bowl with the seasoned vegetables. Toss gently to combine, ensuring the sausage is also lightly coated with the oil and seasonings.
⏱️ 2 min - 5
Spread the vegetable and sausage mixture in a single layer on the prepared sheet pan. Make sure not to overcrowd the pan; if necessary, use two sheet pans to ensure everything roasts rather than steams.
⏱️ 2 min - 6
Roast in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 400 - 7
Remove the sheet pan from the oven, stir the mixture to flip the vegetables and sausage, and return to the oven for another 15-20 minutes, or until the vegetables are tender and lightly caramelized, and the sausage is cooked through and browned.
⏱️ 15 min•🌡️ 400 - 8
Carefully remove the sheet pan from the oven. Garnish with fresh chopped parsley before serving hot.
⏱️ 1 min