If a hearty, hands-off, and utterly delicious dinner is what you are searching for, give this delightful Root Vegetable Sausage Bake a try. You won’t be disappointed!

Customize the vegetables to what you and your family prefer and even change up the type of sausage used in this recipe to truly make it your own.

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An overhead view of the cooked vegetables and chopped sausage in a glass 9x13 baking dish. The baking dish is on a red kitchen towel.

I keep wanting to call this sausage bake a vegetable sausage casserole but can it be called a casserole if there isn't a creamy element? I'm pressed to think not.

This is a recipe I like to prepare during the fall and winter when root vegetables are in abundance. This is also the time of year I want some filling, stick to your bones kind of meals like casseroles and bakes.

Vegetables for Sausage Bake

I mentioned above you can use whatever vegetables you like. The thing is you want to find vegetables that all have similar cook times so you don't end up with some mushy veggies and some under-cooked veggies.

In this sausage bake I am using brussels sprouts, carrots and parsnips.

I chose these, because that is what I like. I love incorporating brussels sprouts into dishes like this. If you love brussels sprouts too, check out this recipe for a Brussel Sprout Marinade.

Other good choices to try would be potatoes, butternut squash, sweet potatoes.

If you wanted to add a more delicate vegetable that doesn't require as much cook time, you can, simply add to the pan after the longer cooking vegetables have been cooking a bit.

Calling to my fellow garlic lovers, instead of regular olive oil, you could use a Garlic Infused Olive Oil for even more garlic flavor!

Serving suggestions

I typically don't make a side dish for this sausage bake but when I do I usually go with a simple salad with my garlic butter croutons or a Wild Rice Pilaf.

When it comes to these types of recipes, I also like a bread or roll to sop up all that liquid and flavor that might be left on your plate! A good choice for that is this Sourdough Herb Ciabatta Rolls.

Easy steps to prepare Root Vegetable Sausage Bake

All the vegetables for the recipe, chopped and in a glass baking dish.

One: Toss the chopped vegetables with oil, garlic and seasonings. Add to baking dish.

Overhead view of chopped vegetables in a baking dish. There are five raw sausage links laid over the top of the vegetables.

Two: Add the sausage links on top of the vegetables. Bake.

A close up view of the baking dish with the partially cooked vegetables and chopped sausage on top.

Three: After about 25 minutes, remove the sausage (it will not be cooked through yet) and slice into bite-sized pieces. Toss the vegetables with the dressing and then add the sausage back to the pan. Place back in oven.

A close up of the left half of the baking dish holding the cooked sausage and vegetables.

Four: After another 15 to 20 minutes, the sausage should be cooked through. Give everything a big stir and if you want, toss in some fresh parsley. Serve while warm.

Tip: The reason I wait until the sausage is somewhat cooked before slicing is that it cuts easier. Cutting raw sausage into chunks is quite messy and doesn't result in even pieces. If you don't mind that then go ahead and cut ahead.

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