Roasted sausage with root vegetables

Welp, it’s absolutely freezing. Freezing to the point where I don’t want to leave my house, or even my bed. Sleeping with 2 blankets kind of freezing. Enough snow to shut school for 2 days kind of freezing.

But you know what helps when you’re freezing? The oven being on.

I’m all about letting my oven heat up the house – or at least the kitchen. So a one-pan meal prepared in the oven was the perfect choice for dinner.



6 sweet Italian sausage links

6 russet potatoes, scrubbed and cut into 1″ thick chunks

4 carrots, peeled and cut into 1/2″ thick rounds

2 onions, sliced into rings

1 Tbsp. of fresh dill, chopped

1 tsp. of dried dill

1 tsp. of ground black pepper

2 tsp. of dried Italian seasoning

2 Tbsp. of vegetable oil



  1. Preheat the oven to 350 degrees F.
  2. In a 9×13″ casserole dish, combine onion rings, carrot rounds, potato chunks, and fresh dill. Drizzle in the oil, and add the spices. Mix until all of the root vegetables are lightly coated.
  3. Using a sharp knife, poke small holes into the casing of the sausages (around 6 small holes per sausage). Lay the sausages on top of the veggies.
  4. Pop the casserole dish into the oven. Every 20 minutes or so, give the sausages a stir – you want to move them around so they can roast evenly.
  5. Roast until completely cooked through. In total, this took me around 1 hour. Veggies should be tender and the sausage should be browned evenly.
  6. Plate up & dig in!



<3 LB




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female. food enthusiast. physics teacher. wife. gym rat.

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