Description
A rustic, one-pan dinner featuring roasted root vegetables and Italian sausage with fresh rosemary, inspired by traditional family recipes. This low-effort meal delivers deep flavors and minimal cleanup.
Ingredients
Scale
- 3 tablespoons extra virgin olive oil
- 2 pounds root vegetables (Yukon Gold potatoes cubed, carrots halved, parsnips cubed)
- 2 tablespoons fresh rosemary, chopped
- 1.5 pounds mild Italian sausage, removed from casing
- ½ cup freshly grated Parmesan cheese
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
- Optional: 1 red bell pepper, chopped
- Optional: ½ teaspoon red pepper flakes
- Optional: 1 tablespoon red wine vinegar
Instructions
- Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or grease lightly with olive oil.
- Wash, peel, and chop potatoes, carrots, and parsnips into uniform 1-inch chunks. Place in a large mixing bowl.
- Drizzle 2 tablespoons olive oil over the vegetables. Sprinkle with salt, pepper, and half of the chopped rosemary. Toss until evenly coated.
- Spread vegetables in a single layer on the baking sheet. Roast for 20 minutes to tenderize.
- While veggies roast, heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Break sausage into bite-sized chunks and brown for 8-10 minutes, stirring occasionally. Drain excess fat if necessary.
- Remove the baking sheet from the oven. Push vegetables to the sides and add the browned sausage to the center. Sprinkle remaining rosemary and minced garlic over everything. Toss gently.
- Return to the oven and roast for 15 minutes.
- Remove from oven and sprinkle Parmesan cheese evenly over the top. Let rest for 5 minutes before serving to allow cheese to melt and flavors to settle.
Notes
Ensure vegetables are cut into uniform sizes for even cooking. Do not overcrowd the pan, as this causes steaming instead of roasting. Brown the sausage separately to ensure texture and prevent sogginess. Fresh rosemary is preferred over dried for better flavor. For a vegetarian version, substitute sausage with sautéed mushrooms.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 450
- Sugar: 8
- Sodium: 680
- Fat: 25
- Saturated Fat: 7
- Carbohydrates: 35
- Fiber: 5
- Protein: 22
Keywords: sheet pan dinner, fall recipes, sausage and vegetables, one pan meal, root vegetables, rosemary, comfort food, easy weeknight dinner