Root Vegetable Sausage Bake
A hearty dinner, that is as easy as chopping and dumping into a baking pan. Full of root vegetables and Italian sausage.
Servings: 6
Calories: 161kcal
Ingredients
- 2 or 3 whole red potatoes diced
- 2 large carrots diced
- 3 whole parsnips diced
- 1 pound brussels sprouts halved
- 3 cloves garlic minced
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- ½ teaspoon thyme
- 5 sausage links sweet or hot Italian or combo of both
- ¼ cup Italian dressing recommended Robusto or similar
Instructions
- Preheat oven to 425.
- In a large bowl, toss vegetables, garlic, olive oil, salt, pepper and thyme.
- Place vegetables in baking dish and place sausage on top of vegetables. Bake 25 minutes.
- After 25 minutes, remove the sausage from the oven, slice into bite sized pieces. Toss the vegetables with the dressing. Place the sliced sausage back on top of vegetables and return to oven and continue too cook 10-15 more minutes.
Notes
- The reason I cook the sausage partially before slicing is that I find it slices much easier once the casing is cooked a bit. You can certainly slice the sausage ahead if you like but I find that gets messy and difficult.
- Like just about any recipe, I like to toss a little fresh parsley in at the end for a pop of bright color. This is optional.
- Feel free to sprinkle some parmesan cheese on top or serve it on the side for your diners to add to their plate as desired.
Nutrition
Calories: 161kcal | Carbohydrates: 11g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 12mg | Sodium: 433mg | Potassium: 432mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4604IU | Vitamin C: 67mg | Calcium: 46mg | Iron: 1mg