Time: 1 hour.
Complexity: easily
Servings: 6

This delicious, filling, and healthy dinner is made effortlessly, on a single baking sheet, meaning there's no pile of dirty dishes. Isn't that what we all want at the end of a workday or a busy weekend? Ree Drummond tossed vegetables (Brussels sprouts, sweet potatoes, red onions, parsnips), fragrant herbs, and raw Italian sausage together on a baking sheet, and let the oven do the rest. All that's left to do is pull out a hot dinner of colorful vegetables and sausages and enjoy all the flavors and aromas.

Ingredients:

• 450 g trimmed Brussels sprouts
• 3 parsnips, sliced ​​0.5cm thick.
• 3 sweet potatoes, sliced
• 2 red onions, cut into 4 pieces
• 3 tbsp. l. olive oil
• 0.5 tsp dried sage
• A pinch of coarse salt
• A pinch of freshly ground black pepper
• 12 raw Italian sausages

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

kupaty (fried sausages), parsnip root, sweet potato, red onion, Brussels sprouts, sage

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Preparation:

Step 1
• Preheat oven to 190°C.
Step 2
• Place the Brussels sprouts, parsnips, sweet potatoes, and red onion on a baking sheet. Add olive oil, sage, salt, and black pepper and toss to combine. Arrange the sausages among the vegetables.
Step 3
• Bake until sausages are cooked through and vegetables are tender, 40 to 45 minutes. Serve.

Votes: 5