Italian Sausage with Fall Veggies

Easy, filling and flexible, this dish takes full advantage of whatever fall root vegetables you have on hand.


This is an easy and filling fall dish, and the ingredients are very flexible. Substitute your favorite root vegetables for the parsnip and sweet potato, or use any type of link sausage.


Recipe from National Cooperative of Grocers

Medium parsnips, peeled & sliced
Small sweet potato, cubed
Small red onion, thinly sliced
Garlic cloves, peeled & chopped
Fresh sage
1 tablespoon
Black pepper
1/2 teaspoon
1/2 teaspoon
Vegetable oil
2 teaspoons
Uncooked Italian sausage links
1 pound
Kale, stemmed & chopped
1/2 bunch

Prep time: 15 minutes

Cook time: 1 hour

Servings: 4

Calories per serving: 570


  1. Heat oven to 400 degrees F. In a large roasting pan, combine the parsnips, sweet potato, red onions, garlic, sage, pepper and salt, and drizzle with vegetable oil. Toss to coat.
  2. Pierce each sausage link four times on one side with a paring knife, then turn over and pierce four more times. Place the sausages on the vegetables and cover the pan tightly with foil.
  3. Bake for 20 minutes, then uncover the pan, stir and turn the sausages, and roast for 15 minutes longer, uncovered. The vegetables should be tender when pierced with a paring knife; if the vegetables are in larger chunks, they may need more time to cook.
  4. When the vegetables are tender, add the kale to the hot pan and stir, then roast for 10 minutes longer. Serve hot.