Roasted Root Vegetables with Sausage Recipe

Vegetables and sausages mix it up on a single baking sheet in this one-dish dinner. From our collection “Easy Meals: One-Pot Recipes for Every Season.”

December 2014/January 2015

  • Sweet potatoes, beets and Brussels sprouts mix it up in this Roasted Root Vegetables With Sausage Recipe.
    Photo by Rebecca Martin

Cook Time: 30 min

Yield: 4 servings

Roasting brings out the rich flavors of fall and winter veggies and makes them appealing even to picky eaters. This recipe is handy for using up small sweet potatoes from your garden. Segregate the beets during cooking so they don’t turn the other vegetables pink. If you prefer meatless meals, you can substitute a cup of cooked beans for the sausages.


• 1 pound sweet potatoes, peeled and cut into 1/2-inch strips
• 1 medium onion, peeled and sliced vertically into wedges
• 1/4 cup olive oil, divided
• 2 medium beets, peeled and cut into 1/2-inch wedges
• 4 bratwursts or Italian sausages, sweet or hot (about 1 pound)
• 1 pound small Brussels sprouts, trimmed, stems scored
• 1 tbsp fresh tarragon, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp fresh rosemary leaves, chopped
• Salt and pepper, to taste
• Spicy brown mustard


1. Preheat oven to 400 degrees Fahrenheit. In a bowl, toss the sweet potatoes in half of the oil and then spread them onto a heavy baking sheet, leaving one corner of the sheet empty. Repeat with onion wedges. Toss beets in the same oil, and then drop them in the empty corner. Lightly salt and pepper the vegetables. Space the sausages around the sheet, avoiding the beets. Lay a piece of aluminum foil loosely over the pan and slide it into the oven.

2. Set the timer for 15 minutes, and trim the Brussels sprouts while you wait. When the timer sounds, pull the sheet from the oven. Flip the vegetables and sausages with a tongs or spatula. Place sprouts in the spaces between the sausages and vegetables, again avoiding the beets, and re-cover the sheet with the foil. Return the pan to the oven for 15 more minutes. Remove the pan and drizzle everything with the remaining oil. Sprinkle with fresh herbs and serve with spicy mustard on the side.

Want more one-pot meals? Find more recipes in Easy Meals: One-Pot Recipes for Every Season.

is an Associate Editor at MOTHER EARTH NEWS magazine, where her beats include DIY and Green Transportation. She's an avid cyclist and has never met a vegetable she didn't like. You can find her on .

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