Roasted Harvest Root Vegetable and Sausage Bake
20min
40min
4
485
Chef's Note
This recipe embodies the 'cucina povera' philosophy mentioned in the post. By using humble storage crops like carrots and onions, which are inexpensive year-round but peak in flavor during cooler months, we allow the high-heat roasting to concentrate their natural sugars without needing expensive seasonings.
Tags
Ingredients
1 lb Italian Pork or Turkey Sausage links
1 piece Large Sweet Potato, cubed
3 medium Carrots, sliced into rounds
1 large Red Onion, cut into wedges
1/2 lb Brussels Sprouts, halved
3 tbsp Extra Virgin Olive Oil
1 tsp Dried Thyme
1/2 tsp Kosher Salt
1/4 tsp Black Pepper
2 tbsp Balsamic Vinegar
1 tsp Honey
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
- 2
Prepare the vegetables: Peel and cube the sweet potato into 1-inch pieces, slice carrots into 1/2-inch rounds, wedge the onion, and trim/halve the Brussels sprouts.
- 3
Place all prepared vegetables on the baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with dried thyme, salt, and pepper. Toss thoroughly to coat and spread into a single layer.
- 4
Slice the sausage links into 2-inch chunks and nestle them evenly among the vegetables on the sheet pan.
- 5
Roast in the center of the oven for 35 to 40 minutes. Halfway through the cooking time, use a spatula to toss the vegetables and turn the sausage pieces to ensure even browning.
- 6
While the tray roasts, whisk together the balsamic vinegar, honey, and the remaining 1 tablespoon of olive oil in a small bowl.
- 7
Remove the pan from the oven once the vegetables are tender and caramelized at the edges and the sausage is fully cooked.
- 8
Drizzle the balsamic glaze over the hot sheet pan ingredients immediately and toss gently before serving.
Nutrition Information (per serving)
485
19g
34g
31g
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