Roasted Italian Vegetables and Sausage

Roasted Italian Vegetables and Sausage

This foolproof dish couldn’t be easier to make, and it hits the spot for fall’s comfort food cravings without the starch overload.

Every bite has a slightly different flavor combination and the Italian sausage ads a kick to tie it all together. In short, it’s freaking delicious.

Leftovers reheat well, making this a substantial lunch that won’t cause an afternoon carb crash.

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Roasted Italian Vegetables and Sausage

Roasted Italian Vegetables and Sausage

  • Author: Fresh. Out.
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Dinner, main meal
  • Method: Oven Roasted
  • Cuisine: Italian


Roasted Italian Vegetables and Sausage



  • 1 package turkey Italian Sausage 
  • 3 parsnips, peeled and cut into chunks
  • 2 large carrots, peeled and cut bite sized chunks
  • 1 red potato peeled and cut into bite sized chunks
  • 1/2 small rutabaga, peeled and cut into bite sized chunks
  • 1 red onion, cut into wedges
  • 8 oz package whole crimini (baby bella) mushrooms
  • 2 tomatoes, cut into wedges and deseeded (if desired)
  • NOTE: Make the parsnip chunks bigger than the rest, as they cook a bit faster.
  • Up to 2 tbsp avocado oil or EVOO
  • 1 tbsp nutritional yeast
  • 2 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper


For the Sausage

  1. Preheat oven to 400 degrees F. You’ll cook the sausage while you prep the vegetables.
  2. Place sausage links on a foil lined baking sheet and cook for about 20 minutes (or until meat thermometer reads 165 degrees F). When fully cooked, tent with foil and set aside.

For the Vegetables

  1. Once sausage is cooked turn oven up to 425 degrees F.
  2. Add vegetables to a large bowl and drizzle with avocado oil. Toss to coat evenly.
  3. Combine Italian seasoning, nutritional yeast, salt, and pepper in a small bowl and sprinkle over vegetables. Toss to distribute the seasoning evenly.
  4. Transfer vegetables to the baking sheet and arrange in a single layer.
  5. Roast vegetables for 25-30 minutes. Remove from oven and flip, then roast for another 15 minutes.
  6. Slice the sausage into rounds and distribute evenly across vegetables. Roast another 10 minutes to heat sausage through.
  7. Serve hot.

Keywords: Sheet pan dinners, sausage and vegetables


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