Warm Roasted Root Veggie & Sausage Sheet-Pan Lunch
Warm Roasted Root Veggie & Sausage Sheet-Pan Lunch is the ultimate comfort food for autumn, bringing together a colorful mix of roasted root vegetables and flavorful Italian sausage. This easy-to-make dish is perfect for weeknight dinners, potlucks, or cozy weekends spent with family. The warm blend of spices and textures will fill your home with mouthwatering aromas, making it a feast for both the eyes and the taste buds.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 cups diced carrots (about 4 medium)
- 2 cups diced parsnips (about 3 medium)
- 2 cups diced sweet potatoes (about 2 medium)
- 1 lb Italian sausage (mild or spicy)
- 3 tbsp extra-virgin olive oil
- 2 tsp fresh rosemary, chopped
- 2 tsp fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Chop root vegetables into uniform, bite-sized pieces.
- In a large bowl, toss vegetables with olive oil, rosemary, thyme, salt, and pepper until evenly coated.
- Slice Italian sausages into thick rounds and mix them in with the veggies.
- Spread the mixture on a baking sheet in a single layer.
- Roast for 30-35 minutes, stirring halfway through until golden brown and sizzling.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 380
- Sugar: 6g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 16g
- Cholesterol: 50mg
Keywords: Experiment with seasonal veggies like Brussels sprouts or squash for variety. Add smoked paprika for an extra layer of flavor. For a vegetarian version, replace sausage with chickpeas or lentils.