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    Home » Recipes » Main Dish Recipes » Sheet Pan Sausage and Veggies

    Sheet Pan Sausage and Veggies

    Published: Mar 11, 2018 · Modified: Jul 28, 2022 · by Debra with 5 Comments · 1184 words. About 6 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    This sheet pan sausage and veggies is an easy dinner that is ready in less than an hour. Roast the sausage with root vegetables and serve it over fresh arugula to give it a peppery bite.

    A white bowl with arugula topped with Italian sausages and roasted carrots and parsnips.

    This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here. 

    This sheet pan dinner couldn't be easier, providing your protein, your side dish, and your green veggies all in one. Italian sausage gets crispy in the oven, the rendered fat coats those roasted root vegetables with goodness.

    If you're not a fan of carrots and parsnips, (but how could you not be?) use whatever veggies you like! Potatoes, brussels sprouts, it's a world of possibility.

    A drizzle of olive oil and a squeeze of lemon juice over the arugula will do, then top the whole thing with some parmesan cheese and you've got yourself a meal.

    Jump to:
    • About the recipe
    • Ingredients
    • Instructions
    • Tips and Substitutions
    • Related Recipes
    • Recipe

    About the recipe

    Fresh carrots, parsnips and arugula, alongside Italian sausages and a block of parmesan cheese.

    Ingredients

    • Italian sausage: Choose spicy or sweet, whatever suits your fancy.
    • Carrots: I always have a bag of real, whole, organic carrots in the fridge. When you buy them without the tops they last a long time and they're great to have around.
    • Parsnips: One of my favorite winter vegetables. Try to find medium-sized parsnips that aren't too skinny at the bottom as those ultra-skinny parts won't be usable for this recipe because they will burn before the sausage is done.
    • Arugula: I love the peppery bite and brightness that arugula brings to this dish.
    • Olive oil and lemon juice: A drizzle of oil and a squeeze of lemon act as the dressing for the arugula.
    • Grated parmesan cheese: Please use real parmigiano reggiano and grate it yourself. We only have a few ingredients here, so let's use the best so the flavors shine!
    • Kosher salt and freshly ground pepper: To season the vegetables. I love the warm spice of the pepper on these veggies.

    Instructions

    Inspired by Smitten Kitchen.

    Preheat the oven to 425 degrees F.

    Sliced carrots and parsnips with olive oil and salt and pepper on a sheet pan.

    Peel and chop parsnips and carrots. If parsnips are on the thicker side, I cut out that woody center stem. It can be unpleasantly hard and chewy. Just slice a 1-inch chunk, then cut into 4 wedges, and nip off that triangular piece of stem. You can also carefully notch it out with a paring knife. This is not needed on the thinner parts.

    Divide the vegetables between two sheet pans - I love my Nordic Ware sheet pans, they don't buckle! - and drizzle with olive oil, season with salt and pepper, and mix together.

    Chunks of Italian sausages on a sheet pan with carrots and parsnips.

    Cut each Italian sausage into three pieces. Place on sheet pan with veggies.

    Roasted sausages, carrots and parsnips.

    Place in the oven for about 30 minutes, until root vegetables begin to brown. Halfway through, stir them up and rotate the pans.

    When the sausage and veggies are almost finished, place arugula in a bowl, drizzle with olive oil, and squeeze the lemon all over.

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    Remove pans from oven, consolidate onto one sheet pan, sprinkle parmesan over the top and toss together. Scoop the roasted veggies and sausage on top of the arugula and serve. Voilà! An easy sheet pan dinner on the table in no time.

    Tips and Substitutions

    • Although you could fit everything onto one large sheet pan, the sausage and veggies will not brown and caramelize, they will just kind of steam and get mushy. (Guess how I figured that out?) So if you only have one pan, do this in two batches.
    • If you don't like carrots and/or parsnips, use whatever veggies you like. Just make sure they are cut about the same size and have similar cooking times But please, for the love of all that is good and holy, do not use baby carrots. They are not really carrots. Peeling and chopping the carrots is only going to take you about five minutes and can even be very meditative. What you spend in time you will make up in real, actual carrot flavor. Instead of just a roasted hunk of fiber that is orange and tastes like water.

    Related Recipes

    • Italian Sausage with Creamy Polenta and Cannelini Beans is a hearty meal that any Italian grandmother would love.
    • This Oven Baked Italian Sausage with Parsnips, Apples, and Onions is a one-pan wonder that's perfect on a cold winter night.

    Recipe

    A white bowl with arugula topped with roasted Italian sausages, carrots, and parsnips.

    Sheet Pan Sausage and Veggies

    This sheet pan sausage and veggies is an easy dinner that is ready in less than an hour. Roast the sausage with root vegetables and serve it over fresh arugula to give it a peppery bite.
    5 from 4 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Italian
    Diet: Gluten Free
    Keyword: sheet pan sausage and veggies
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4 people
    Calories: 772kcal

    Equipment

    • chef's knife
    • cutting board
    • sheet pan
    • box grater

    Ingredients

    • 1 lb carrots peeled and chopped into 1-inch chunks
    • 1 lb parsnips peeled and chopped into 1-inch chunks
    • 6 Italian sausages in natural casing
    • ½ cup grated Parmigiano cheese
    • 6 oz arugula
    • olive oil
    • ½ lemon
    • kosher salt
    • cracked black pepper
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 425 degrees.
    • Peel and chop parsnips and carrots. If parsnips are on the thicker side, I cut out that woody center stem. It can be unpleasantly hard and chewy. Just slice a 1-inch chunk, then cut into 4 wedges, and nip off that triangular piece of stem. You can also carefully notch it out with a paring knife. This is not needed on the thinner parts.

      Divide the vegetables between two sheet pans and drizzle with olive oil, season with salt and pepper, and mix together.

      Be sure to use two pans or do in two batches. If you put everything onto one sheet pan, it won't brown and caramelize, it will kind of steam and get mushy.
    • Cut each sausage into three pieces. Place on sheet pan with root vegetables.
    • Place in the oven for about 30 minutes, until vegetables begin to brown. Halfway through, stir them up and rotate the pans.
    • Just before sausages and roasted root vegetables are finished, place arugula in a bowl, drizzle with olive oil, and squeeze the lemon all over.
    • Remove pans from oven, consolidate onto one pan, sprinkle parmigiano over the top and toss altogether. Scoop the roasted parsnips, carrots, and sausages onto arugula and serve.

    Notes

    • Although you could fit everything onto one large sheet pan, the veg and sausages will not brown and caramelize, they will just kind of steam and get mushy. (Guess how I figured that out?) So if you only have one pan, do this in two batches.
    • If you can't find parsnips, try beets or yellow carrots instead.
    • use whatever veggies you like. Just make sure they are cut about the same size and have similar cooking times. But please, for the love of all that is good and holy, do not use baby carrots. They are not really carrots. Peeling and chopping the carrots is only going to take you about five minutes and can even be very meditative. What you spend in time you will make up in real, actual carrot flavor. Instead of just a roasted hunk of fiber that is orange and tastes like water.
     
     
    This post contains affiliate links. If you make a purchase through one of my links, I may receive a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Nutrition

    Calories: 772kcal | Carbohydrates: 34g | Protein: 32g | Fat: 57g | Saturated Fat: 21g | Cholesterol: 136mg | Sodium: 1529mg | Potassium: 1382mg | Fiber: 9g | Sugar: 12g | Vitamin A: 20051IU | Vitamin C: 36mg | Calcium: 325mg | Iron: 4mg

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    Reader Interactions

    Comments

    1. Linda Cummings

      August 15, 2021 at 2:02 pm

      5 stars
      Yummy

      Reply
    2. Jorie

      August 12, 2019 at 2:47 pm

      Hey! You think I can do this recipe with carrots and potatoes instead of parsnips?

      Reply
      • Debra

        August 12, 2019 at 3:22 pm

        Yes absolutely! The original recipe uses potatoes and sausage, so carrots and potatoes will work perfectly!

        Reply
    3. Jorie

      March 18, 2018 at 6:50 pm

      Yum! So easy and delicious! Made tonight and it was great! Personal preference but I removed casings and also added extra arugula!
      Thanks Deb! Now, I’m going to have to invite myself to Paul and Sarah’s too 😉

      Reply
      • finefoodsblog

        March 20, 2018 at 5:59 pm

        So glad you liked it, Jorie! Yes, removing the casings works fine and probably easier for your little ones to handle.

        Reply

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    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

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    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

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