Roasted Sausage with Cassava
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just over an hour and tastes like you've been cooking all day. Roasted sausage with cassava is a wonderfully simple one pan meal that brings together juicy Italian sausages with nutty roasted cassava root, which is naturally gluten free and packed with resistant starch that's great for your digestive health. The combination of fresh garlic, bright cilantro and parsley, and a splash of red wine vinegar creates layers of flavor that feel elegant without requiring any fancy techniques. Best of all, it's budget friendly and uses ingredients you can find at most grocery stores. This dish has become a go to in my kitchen for busy nights when I want something satisfying and delicious.
Ella x
Ingredients
- 8italian sausages(about 2 lbs, whole)
- ¾ kgcassava root(peeled and cut into 3-inch wedges)
- 4 tablespoonsolive oil
- 2yellow onions(sliced into thick rings)
- 5garlic cloves(minced)
- 237 mlfresh parsley(chopped)
- 3 tablespoonsred wine vinegar
- 118 mlfresh cilantro(chopped)
- ½ teaspoonred pepper flakes
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonslemon juice
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the sausages dry with paper towels to help them brown better.
Tip: Dry sausages will develop a better crust when roasted.
- 2
On a large baking sheet, toss the cassava wedges with 2 tablespoons of olive oil, salt, and black pepper. Arrange them in a single layer and roast for 15 minutes.
Tip: Starting cassava ahead ensures it cooks through evenly.
- 3
After 15 minutes, remove the baking sheet and nestle the sausages between the cassava pieces. Add the sliced onions around the sausages.
Tip: Arrange everything so it cooks evenly in the remaining time.
- 4
Drizzle the remaining 2 tablespoons of olive oil over the sausages and onions. Roast everything together for another 18-20 minutes until the sausages are cooked through and the cassava is golden and crispy.
Tip: The sausages are done when they reach an internal temperature of 160°F.
- 5
While everything roasts, prepare the chimichurri by combining minced garlic, parsley, cilantro, red pepper flakes, red wine vinegar, lemon juice, and 3 tablespoons of olive oil in a bowl. Season with a pinch of salt and pepper.
Tip: Make the chimichurri fresh for the brightest flavor.
- 6
Remove the baking sheet from the oven. Transfer the sausages, cassava, and caramelized onions to a serving platter.
Tip: Let everything rest for 2 minutes before serving.
- 7
Drizzle the warm chimichurri sauce generously over the sausages and cassava. Serve immediately with extra sauce on the side.
Tip: The heat from the sausages will slightly warm the herbaceous sauce, enhancing its flavor.
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