Sheet Pan Sausage and Vegetables

I haven't done a sheet pan meal in a while, and I've never done one with meat.  Thought I'd go with a basic sausage and root vegetables.  I served it over a cabbage colcannon, as another version of root vegetable, or you could do rice or pasta.  For low carb, serve it over greens.

It's easy to see why sheet pan recipes are so popular.  You can prep them ahead of time, throw everything in the oven, and come back in half an hour to a flavorful meal.  I didn't make a sauce for this, opting to sprinkle the finished dish with dried parsley instead.  One of the nights, I drizzled a little barbecue sauce on it, and it was nice.  Barbecue sauce makes everything taste good.  Gravy would also go well, or even a vinaigrette.  Depends what flavor profile you want out of your meal.

1 lb sweet or mild Italian sausage
1 lb carrots
1 large turnip
1 red onion
2 Tb olive oil
1/2 tsp dried rosemary
1/4 tsp dried thyme
salt and pepper to taste

1.  Preheat oven to 400º.  Line a rimmed baking sheet with parchment paper for easy cleanup.

2.  Slice the sausage into one- or two-bite pieces.  This will make everything on the sheet about the same size.  Distribute on the pan.

3.  Peel carrots and cut in coins about the same size as the sausage.  Peel and slice turnip.  Peel onion and quarter or cut in large French slices.  Put all the vegetables in a bowl and toss with the oil.  Add herbs, salt, and pepper and toss again to distribute.  Add to the baking sheet in a single layer.

4.  Roast for about 30 minutes, until sausages reach 165º and vegetables are tender.  All of the vegetables can be eaten raw, so you're only checking that the meat is done.

5.  Serve hot with potatoes, pasta, rice, cauliflower rice, or salad.  Garnish with herbs or any sauce you wish.

Difficulty rating  π