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.Print
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
- Preheat oven to 400 degrees F. You’ll cook the sausage while you prep the vegetables.
- 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
- Once sausage is cooked turn oven up to 425 degrees F.
- Add vegetables to a large bowl and drizzle with avocado oil. Toss to coat evenly.
- Combine Italian seasoning, nutritional yeast, salt, and pepper in a small bowl and sprinkle over vegetables. Toss to distribute the seasoning evenly.
- Transfer vegetables to the baking sheet and arrange in a single layer.
- Roast vegetables for 25-30 minutes. Remove from oven and flip, then roast for another 15 minutes.
- Slice the sausage into rounds and distribute evenly across vegetables. Roast another 10 minutes to heat sausage through.
- Serve hot.
Keywords: Sheet pan dinners, sausage and vegetables