Roasted Root Vegetables with Sausage (Sheet Pan)

Ingredients

• 1 lb (450g) sausage links (Italian, chicken, or pork), cut into 1–2 inch pieces

• 2 medium carrots, peeled and sliced into sticks

• 2 medium parsnips, peeled and sliced into sticks

• 1 small sweet potato, peeled and diced

• 1 red bell pepper, sliced

• 1 small onion, chopped

• 2 tbsp olive oil

• 1 tsp dried rosemary

• 1 tsp dried thyme

• ½ tsp smoked paprika

• Salt & pepper to taste

• Optional garnish: fresh parsley

Instructions

1. Preheat oven:
   Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.

2. Prep vegetables & sausage:
   In a large bowl, toss carrots, parsnips, sweet potato, bell pepper, and onion with olive oil, rosemary, thyme, paprika, salt, and pepper. Add sausage pieces and toss gently.

3. Arrange on sheet pan:
   Spread everything in a single layer on the sheet pan, keeping sausage pieces slightly separated for even roasting.

4. Roast:
   Bake for 25–30 minutes, stirring halfway through, until vegetables are tender and lightly caramelized, and sausage is cooked through.

5. Serve:
   Garnish with fresh parsley and serve directly from the pan for easy cleanup.

Cooking Time

• Prep: 10 minutes

• Cook: 25–30 minutes

• Total: 35–40 minutes

Calories (Approx.)

400–450 calories per serving (depends on sausage type and portion size)