This sheet-pan dinner of hearty roasted root veggies and sausage makes the perfect weeknight meal when you don’t want to dirty too many dishes!
Sheet pan dinners are one of my favourites to cook because they require so few dishes. And especially when they involve roasting vegetables – perhaps the tastiest way to eat them! There’s nothing like a slightly caramelized veggie.
To round out this easy weeknight meal, Italian sausages are tossed in and a quick tahini sauce is drizzled on top. Ultra flavourful, colourful, and nutritious.
How to Make Roasted Root Vegetables with Sausage
For this recipe you’ll need:
- Root vegetables of choice: I usually do a mix of carrots, turnip, beets, potato (white and sweet potato), and Brussel’s sprouts
- A drizzle of olive oil, salt, pepper, and rosemary for roasting
- 4-5 Italian sausages
- for the tahini sauce: tahini, garlic, lemon juice, salt, and water
I will say, the tahini sauce for this meal is totally optional. Many times we’ve enjoyed this dinner alone with just the roasted veg and sausage. But for an extra punch of flavour, it makes a fun addition.
Simply chop up your vegetables and toss with olive oil and seasonings. Roast in oven at 400F for about 40 minutes, or until browned, tossing part way through. While veggies are roasting, cook up your sausages on a pan. Once fully cooked, slice them, and add them back into your pan. When veggies are done, add them to your pan with the sausages and mix to combine together.
Serve with tahini sauce on top!
Roasted Root Vegetables with Sausage & Tahini Sauce
A flavourful sheet pan dinner with hearty root vegetables, Italian sausage and a zesty tahini sauce.
Ingredients
- 2 small-medium potatoes (white, sweet potato, or mix of both)
- 2 medium carrots
- 1 beet
- 1 turnip
- 1-2 cups Brussel's sprouts
- ~2 tbsp olive oil
- 1 tbsp dried rosemary (other herbs that work great include fennel and thyme)
- 1/2 tsp each salt and pepper
- 4-5 Italian sausages (mild or spicy!)
For Tahini Sauce
- 2 cloves garlic, minced
- 1/4 cup tahini
- 2 tbsp lemon juice
- 3-4 tbsp water
Instructions
-
Preheat oven to 400F.
-
Chop up your vegetables and toss with olive oil and seasonings. Add to large baking sheet and roast in oven for about 40 minutes, or until browned, tossing part way through.
-
While veggies are roasting, cook up your sausages in a pan on stove top. Once fully cooked, slice them, and add them back into your pan.
-
When veggies are done, add them to your pan with the sausages and mix to combine together.
To Make Tahini Sauce
-
In small bowl, add all tahini sauce ingredients: tahini, lemon juice, salt, garlic, and water. Whisk thoroughly, until there are no clumps. Add more water as needed to aid mixing. Sauce should be creamy, not too thick or pasty, and not to thin or watery.
-
Serve meal with a drizzle of tahini on top!
Check out my other easy weeknight dinner recipes:
0 Comments