Sheet Pan Sausage and Veggies Dinner

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

Sheet Pan Sausage and Veggies Dinner

Course: Main Course

Cuisine: Italian

Diet: Gluten Free

Keyword: sheet pan sausage and veggies

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: people

Calories: 772kcal

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.

Print Recipe

US Customary - Metric

Equipment

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

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.

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Nutrition