Sheet Pan Sausage and Roasted Root Vegetables

Ingredients

• about 450 g Italian Sausage (check label for allergens)
• 1 large Sweet Potatoes, peeled and cubed
• 2 medium Carrots, peeled and cut into chunks
• 2 medium Parsnips, peeled and cut into chunks
• 1 medium Red Onion, cut into wedges
• 3 tbsp Olive Oil
• 1 tsp Dried Rosemary
• 1 tsp Dried Thyme
• 0.5 tsp Salt
• 0.25 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2In a large bowl, toss the cubed sweet potatoes, carrot chunks, parsnip chunks, and red onion wedges with olive oil, rosemary, thyme, salt, and pepper until evenly coated.
3. 3Arrange the seasoned vegetables in a single layer on a large baking sheet.
4. 4If using sausage links, cut them into 2.54 cm pieces. If using bulk sausage, break it into bite-sized pieces and scatter them among the vegetables on the baking sheet.
5. 5Roast for 35-40 minutes, or until the vegetables are tender and slightly caramelized, and the sausage is cooked through, flipping halfway through.
6. 6Ensure sausage is cooked to an internal temperature of 74°C.
7. 7Serve hot directly from the sheet pan.

Substitutions

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