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 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
- 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
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.