Turkey Sausage and Root Vegetable Sheet-Pan Dinner
Prep time
Cook time
Total time
Adapted from my Weekday Weenie Bake (which was adapted from the great blog Dinner, A Love Story).
Serves: 4-6
  • 10-12 cups winter vegetables, cut into approx. 1" chunks (see note)
  • 1 medium red onion, chopped into approx. 1" pieces
  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon herbes de Provence
  • 1 teaspoon sea salt
  • 1 to 1½ pounds good quality flavourful turkey sausages
  • A few large handfuls of baby spinach or another tender leafy green
  • 2 tablespoons apple cider vinegar
  • Additional sea salt and pepper, to taste
  1. Preheat your oven to 375 degrees and line a large (at least 17" long) rimmed baking pan with parchment paper.
  2. Arrange the vegetables and onion on the baking sheet, drizzle with olive oil, sprinkle with the herbes de Provence and 1 teaspoon sea salt and toss until the veg and onions are evenly coated in the oil and spices.
  3. Nestle the sausages into the veggies and place the pan into the preheated oven.
  4. Bake for 30 minutes, stir everything around a bit, and then bake for another 15 minutes or so, until the vegetables are soft and brown and the sausages are cooked through.
  5. Transfer the sausages to a plate, and toss the vegetables with the baby spinach (the heat of the vegetables will wilt the greens), apple cider vinegar and salt and pepper to taste. Return the sausages to the pan and serve immediately.
Any combination of root or winter veg will work in this recipe, but I've tried the following with great results: winter squash (e.g. butternut or acorn), sweet potatoes, carrots, celery, potatoes, cauliflower, beets, turnips, radishes, parsnips and brussels sprouts.
Recipe by (Cooking for) Kiwi & Bean at http://kiwiandbean.com/turkey-sausage-and-root-vegetable-sheet-pan-dinner/