5.0 from 12 votes
One-Pan Roast Sausages and Winter Vegetables with Lemon
A simple weeknight meal that is fast to prepare and highlights seasonal, local vegetables.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 people
Calories: 350 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 6 small carrots trimmed
- 2 small red onions peeled
- 1 lb small potatoes
- 1/2 lb Brussels sprouts
- 2 Tablespoons olive oil
- 1 teaspoon chopped Rosemary
- 5 mild sausages farmers, honey garlic, etc
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 lemon washed
Instructions
- Preheat over to 400F. Line your largest rimmed baking sheet with parchment paper (for easy clean-up).
- Prepare the vegetables. Slice the carrots in half lengthwise and cut the onions into quarters. Cut the potatoes in half or quarters so that they are about as big a grapes. Trim the ends off of the Brussels sprouts and slice in half if they are very large.
- Toss the vegetables on the sheet pan and drizzle with olive oil and rosemary. Use your hands or tongs to toss everything together until well coated in the oil.
- Spread the vegetables in a single layer and tuck the sausages in and around the veg. Sprinkle everything with salt and pepper.
- Place the pan in the oven and roast for 15 minutes. Remove from oven and use the tongs to flip the sausages. Give the vegetables a stir and make sure they are spread out in a single layer.
- Place the whole lemon in the corner of the pan and return the pan to the oven. Roast for another 10-15 minutes until the potatoes are tender. Remove from oven.
- Slice the hot lemon in half and squeeze the juice all over the vegetables and sausages. Sprinkle everything with flaky salt and serve at once with a side of grainy mustard.
Cup of Yum
Nutrition Information
Calories
350kcal
(18%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 350
% Daily Value*
| Calories | 350kcal | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.