One Pan Roasted Roots & Sausage

This recipe, for One Pan Roasted Roots & Sausage, is based on one from a recent Better Homes and Gardens magazine.  I like the fact that they get it.  It’s winter so we need comfort food… and it needs to be easy and (don’t forget) nutritious. 

One Pan Roasted Roots & Sausage

One Pan Roasted Roots & Sausage

If it also uses up leftover CSA veggies, I am so in.    

One Pan Roasted Roots & Sausage, up close

One Pan Roasted Roots & Sausage, up close

You can’t get much easier than two servings of veggies (one starchy) popped into the oven with a healthier sausage (you could even do a vegan sausage if you wanted). There’s even a tasty sauce with only four ingredients, though I admit to forgetting it once or twice when I was seriously hungry.  Yes, also delicious plain.    

Roots for roasting

Roots for roasting

The original recipe had twelve ounces each of beets and sweet potatoes.  I switched this out to eight ounces each of beets, carrots and parsnips to match what I had on hand.  So go ahead and use whatever roots move you. 

Potatoes with rosemary

Potatoes with rosemary

I also added 24 ounces of chunked up red potatoes.  This meant that I didn’t need an additional starchy side to keep my husband from passing out.  (Yes, it’s a bit daunting to feed someone who eats, um, 4 times what I do.) One-pan really means one-pan now!    

Add sausage to One Pan Roasted Roots & Sausage

Add sausage to One Pan Roasted Roots & Sausage

The dinner felt all warm and cozy.  And despite eating a decadent food like sausage, I did it without guilt!  This winter I have been big on peasant style, comfort food—alternated with fancy desserts.   Does winter make you food-crazy?   

Yup, bring on the comfort food.  As long as it’s (reasonably) healthy! 

Roasted Roots and Sausage Dinner

Roasted Roots and Sausage Dinner

One Pan Roasted Roots & Sausage
Serves 4
Two servings of veggies (one starchy) popped into the oven with a healthier sausage makes One Pan Roasted Roots & Sausage a perfect winter comfort food.
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495 calories
52 g
41 g
27 g
14 g
7 g
416 g
699 g
11 g
0 g
16 g
Nutrition Facts
Serving Size
416g
Servings
4
Amount Per Serving
Calories 495
Calories from Fat 238
% Daily Value *
Total Fat 27g
41%
Saturated Fat 7g
37%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Cholesterol 41mg
14%
Sodium 699mg
29%
Total Carbohydrates 52g
17%
Dietary Fiber 8g
33%
Sugars 11g
Protein 14g
Vitamin A
190%
Vitamin C
42%
Calcium
8%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 8 ounces carrots (3-4 medium carrots) or other root vegetable
  2. • 8 ounces parsnips (2-3 medium parsnips) or other root vegetable
  3. • 8 ounces beets (about 1 large beet) or other root vegetable
  4. • 24 ounces potatoes (4-5 medium red potatoes)
  5. • 4 shallots, peeled and quartered or 1 small onion chopped large
  6. • 2 tablespoons olive oil
  7. • 1 teaspoon Chopped fresh rosemary
  8. • Salt and ground black pepper
  9. • 4 chicken sausage links (or other sausage of your choice), halved lengthwise
Instructions
  1. Preheat oven to 425 degrees F Place the vegetables, potatoes, and shallots in a large bowl that allows room for stirring. Drizzle with oil, sprinkle with salt, pepper and rosemary, and toss to coat. Spray a large pan with non-tick spray, then arrange vegetables in a single layer. Roast about 20 minutes until vegetables are almost tender.
  2. Stir vegetables and push to one side of the pan. Place sausage, cut side down, on other side of the pan. Roast for an additional 10 minutes or until vegetables are tender and sausage is cooked through (test sausage for doneness with an instant read meat thermometer if there is any question). Taste and adjust seasoning.
  3. Serve hot, with or without sauce (see notes).
Notes
  1. To include the sauce, mix together 1/2 cup non-fat plain Greek yogurt, 1 tablespoon reduced calorie mayonnaise, 1 tablespoon prepared horseradish, 1/2 teaspoon Worcestershire sauce. Serve with veggies and sausage.
beta
calories
495
fat
27g
protein
14g
carbs
52g
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9 thoughts on “One Pan Roasted Roots & Sausage

    1. Inger

      I was never a crock pot person, David, but now I am starting to discover the joys of one dish/pot meals. Ironic that I missed this in all my years as a working mom. Better late than never I guess!

  1. Lynn

    Love one pot meals! The veggies you used look so pretty. Have all these ingredients on hand too, so this is definitely getting made this week.

    1. Inger

      Yes, I have just realized the sadness of being a one pot “late bloomer!” And I am happy this allows you to substitute root vegetables too–do hate those extra shopping trips!

  2. lena

    dont we all love simple one pan dish like this? it looks lovey and the sauce sounds delicious! here, at times i do one pot rice dish, dump in the chicken, some chinese sausages, mushroom and some sauces into the rice cooker and cook!

  3. Pingback: Miso Glazed Salmon and Snow Peas - Art of Natural Living

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