Cook what you grow
Sheet-Pan Sausage with Roasted Root Vegetables
Caramelized root vegetables and browned sausage off one sheet pan: the empty-the-crisper dinner that makes fall digging feel worth it.
Log in to save this recipe
You'll come back to this recipe after signing in.
Ingredients
serves 4From the garden
- 2½ lb mixed root vegetables (carrots, potatoes, beets, salsify, or whatever you dug this week), cut into 1-inch chunks
- 1 large red or yellow onion, cut into wedges
- 2 sprigs hardy herbs (rosemary, thyme, or sage), leaves stripped and chopped
From the pantry
- 1½ lb Italian sausage links
- 3 tbsp olive oil
- 1 tbsp Dijon mustard (optional) · whisked with a spoonful of pan drippings for serving
- salt · to taste
- black pepper